My Family's Spring Roll Recipe
Hsiao-Ching Chou
Growing up, we had two versions of spring rolls: the kind we served at the restaurant and the kind we made for ourselves at home.
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Filtering by Category: Appetizers
Pork Belly Potstickers
Hsiao-Ching Chou
This recipe is a mash-up of three dishes I love: gua bao, potstickers and soup dumplings. I’ve taken the best parts of each and put them into one blast of flavor.
Read MoreEmbracing Crab Rangoon
Hsiao-Ching Chou
Fried wontons filled with cream cheese and imitation "krab" meat was not a part of vocabulary – we had never heard of "crab rangoon." But our customers expected us to sell this popular American-Chinese appetizer and we had to adapt or lose business.
Read MoreNew Class at Hot Stove Society
Hsiao-Ching Chou
My "Weeknight Wokking" class for September has posted. You can sign up here.
There is also availability in my Pu-Pu Platter class on Aug. 14. Come spend "happy hour" with me. The wonderful team at Hot Stove Society will be making craft Mai Tais, too!
