This comforting Chinese Dumpling Soup recipe features plump, handmade pork and prawn dumplings served in a rich, soothing broth. Enjoy authentic Hong Kong noodle shop flavor right from your kitchen with simple, nourishing ingredients.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Traditional Mooncakes (廣式月餅)
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Making traditional mooncakes at home is a beautiful way to celebrate the Mid-Autumn festival and share heartfelt hospitality with family and friends. This classic recipe yields rich lotus seed paste and salted egg yolk pastries with a soft, perfectly browned crust.
Mooncakes are a Mid-Autumn Festival (中秋節) staple I grew up with. Once you gather all the ingredients, making them yourself is actually much easier than you might think!
Curry Fish Balls with Radish (咖哩蘿蔔魚蛋)
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8 comments
Curry fish balls with radish is my favourite childhood street food in Hong Kong. It’s very tasty and easy to make it at home.
Curry fish balls with radish were my most favourite childhood street food in Hong Kong. The street hawkers often used the deep-fried fish balls and boiled them in delicious spicy curry sauce. I couldn’t help myself to buy some on the way back home after school.
Whenever these curry fish balls are served in any parties, they’d be gone very quickly. This batch was made for a family gathering. The weather was a bit cold. So I kept them warm in my vacuum pot.
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Curry fish balls with radish were my most favourite childhood street food in Hong Kong. The street hawkers often used the deep-fried fish balls and boiled them in delicious spicy curry sauce. I couldn’t help myself to buy some on the way back home after school.
Whenever these curry fish balls are served in any parties, they’d be gone very quickly. This batch was made for a family gathering. The weather was a bit cold. So I kept them warm in my vacuum pot.
Scallion Pancakes
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39 comments
Scallion pancake (aka green onion pancake) is a classic Chinese snack, traditionally pair with a cup of soy milk. It's soft, tender inside and crispy outside. It'll make you want more for sure.
What’s your favourite for lunch?
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What’s your favourite for lunch?
Cantonese Sticky Rice Dumplings (Video 廣東鹹肉糭)
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25 comments
When I first learned to wrap sticky rice dumplings (鹹肉糭) for celebrating Dragon Boat festival, this was the easiest method I went for. It's so much fun. The dumplings tasted so great.
Sticky rice dumpling (Zongzi 糭子 in Chinese) is a classic Chinese food often eaten for celebrating Dragon Boat Festival. It’s mainly made of glutinous rice, stuffed with seasoned pork belly, salted duck egg yolks or many different fillings, then wrapped in bamboo leaves, cooked in boiling water.
My family especially loves the Cantonese sticky rice dumplings and would love to have them all the time through out the year, either for breakfast or lunch.
There are two camps of how to eat these dumplings, dipping with soy sauce or going with white sugar. So, guess which way my family loves to go for? Sugar. In fact, either way is fantastic and delicious.
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Sticky rice dumpling (Zongzi 糭子 in Chinese) is a classic Chinese food often eaten for celebrating Dragon Boat Festival. It’s mainly made of glutinous rice, stuffed with seasoned pork belly, salted duck egg yolks or many different fillings, then wrapped in bamboo leaves, cooked in boiling water.
My family especially loves the Cantonese sticky rice dumplings and would love to have them all the time through out the year, either for breakfast or lunch.
There are two camps of how to eat these dumplings, dipping with soy sauce or going with white sugar. So, guess which way my family loves to go for? Sugar. In fact, either way is fantastic and delicious.
Dumplings in Red Oil / Chilli Oil (紅油抄手)
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9 comments
This classic Szechuan dish - boiled dumplings in red oil (紅油抄手) is very easy to make. The silky smooth wonton skin is so adorable.
If you’re into something hot, these dumplings are for you. Even though spicy foods are not my most favourite, I’m so intrigued by the red-hue chilli oil in this classic Szechuan dish - boiled dumplings in red oil / chilli oil (紅油抄手).
The silky smooth wonton skin is so adorable. You won’t easily feel enough because the well-balanced chilli sauce helps cut through the meat wrapped in dumplings. Mind you that it might get you hooked.
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If you’re into something hot, these dumplings are for you. Even though spicy foods are not my most favourite, I’m so intrigued by the red-hue chilli oil in this classic Szechuan dish - boiled dumplings in red oil / chilli oil (紅油抄手).
The silky smooth wonton skin is so adorable. You won’t easily feel enough because the well-balanced chilli sauce helps cut through the meat wrapped in dumplings. Mind you that it might get you hooked.
Hong Kong Style Egg Waffle Recipe (雞蛋仔 Original Flavour)
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52 comments
Mastering an authentic Hong Kong style egg waffle recipe (雞蛋仔) allows you to bring the nostalgic, golden street food of Hong Kong straight into your home kitchen. These iconic egg-shaped treats are famous for their unique dual texture—boasting a golden, delightfully crispy outer shell while remaining soft, airy, and hollow on the inside. Crafted using simple kitchen staples like flour, eggs, evaporated milk, and custard powder, this street-food classic offers a sweet, aromatic flavor profile that instantly satisfies mid-day cravings while bringing warmth and hospitality to your afternoon tea table.
Cooking at home is a beautiful way to nourish both body and soul, creating meaningful memories with family through shared culinary heritage. This recipe relies on a streamlined method to achieve "Easy, Gorgeous, Delicious" (快靚正) results without unnecessary complexity. By taking the time to prepare wholesome ingredients and master quick mold-flipping techniques, you can easily share this cherished piece of food culture with the next generation. It is a wonderful reminder of the simple everyday graces and sweet blessings found around our family tables.
Why You'll Love This Recipe
- Authentic Texture & Aroma: Delivers the classic street-vendor contrast of a light, crispy exterior and a soft, hollow egg center infused with rich vanilla and milk notes.
- Accessible Home Preparation: Designed to work smoothly on stovetop egg waffle pans using standard mixing bowl tools and clear heat control steps.
- Versatile & Fun: Serve the original egg flavor plain, or easily adapt the batter with cocoa, sesame, or coconut for exciting variations.
Key Tips for Success
- Chilling the Batter: Rest the batter in the refrigerator for at least one hour before cooking; this allows the flour starches to relax and hydrations to equalize, ensuring a smooth cook and perfect rise.
- Mold Temperature & Quick Flipping: Thoroughly preheat and lightly grease both sides of the waffle mold. Once the batter is poured in, lock the handle and immediately flip the mold over so the batter spreads evenly into all egg cavities before setting.
- Cooling for Maximum Crispness: Transfer cooked waffles directly onto a wire cake cooling rack for a minute or two. Allowing air to circulate underneath vents steam and sets the outer shell to crisp perfection.
The egg waffle shaped like an egg, in Chinese it’s called 雞蛋仔 (literally means little eggs), one of the long standing popular street foods in Hong Kong. It’s one of my favourite childhood foods. I remember that I ate a whole packet after school nearly every weekday.
nbsp; After moving to Australia, I miss this delicious snack very much, yet hardly tried to make any at home, simply because I don’t have the mould specially designed for making this snack. After posting the recipe of waffle (Hong Kong Style), many readers sent me emails asking for the recipe of 雞蛋仔. My dear readers you get it now after a long wait. One of my fans of my Chinese food blog, Anne Yeung wrote a guest post sharing her recipe. Anne and I share the same love of this unique Hong Kong hawker food. Many thanks for her time and generous sharing.
Origin of Hong Kong Style Egg Waffle
The Hong Kong style Egg Waffle is a unique street hawker food in Hong Kong. Piece by piece they come in a golden coloured honeycomb shape and gives out a rich aroma of cake flavour. It is in fact hollow in shape … it gives one an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.
In accordance to information available, the Hong Kong Style Egg Waffle is originated in the 1950s. In an effort of making use of some cracked eggs, an Asian grocery shop’s owner made an attempt of developing this egg batter. Sugar, flour and evaporated milk were added to an egg batter and was poured into a honey-comb metal plate to cook into waffle. Traditionally, the Hong Kong Egg Waffles are made over charcoal flames. However, most people nowadays use electric stove tops due to cost efficiency and safety reasons. (Information gathered from https://zh.wikipedia.org/zh/雞蛋仔).
Nowadays, the Hong Kong Style Egg Waffle has its original formula improved to also come in an array of different flavours and they include chocolate, strawberry; original flavour with shredded coconuts, black sesame, etc. However, the original flavour still remains as the majority out of all.
My special feel with the Hong Kong Style Waffle
My childhood is like many others ... I grew up with the ‘companionship’ of the Hong Kong Style Egg Waffles …
I can never forget about that special bond I had with the Hong Kong Style Egg Waffles … perhaps I should have said I am reluctant to have forgotten about it, probably due to the fact that the deep rich egg aroma has concealed within it my personal growing up memories in Hong Kong.
My son is already the generation which is born overseas … it is not possible for him to fully understand that feeling that I have with the Hong Kong Egg Waffle. But what a mother can do is to learn making so at home, at least to give that tiny little chance to my next generation the opportunity of tasting that rich egg aroma over the other side of the world.
Turnip Cake/Radish Cake (Chinese New Year)
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25 comments
Turnip Cake (aka radish cake) is a must-eat snack during Chinese New Year traditionally. You also easily find it at many dim sum restaurants through out the year though.
Normally we don’t have any holidays during Chinese New Year season in Australia. As for this year, Chinese New Year coincidentally falls on the same day as Australia Day – 26 January. Fantastic ! We’ll get one day off for celebration. In the meantime, I start to make some Chinese cakes for this special season. The first one is my most favorite, Turnip Cake (aka radish cake).
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Normally we don’t have any holidays during Chinese New Year season in Australia. As for this year, Chinese New Year coincidentally falls on the same day as Australia Day – 26 January. Fantastic ! We’ll get one day off for celebration. In the meantime, I start to make some Chinese cakes for this special season. The first one is my most favorite, Turnip Cake (aka radish cake).
Black Sesame Mochi (芝麻麻糬)
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16 comments
Ever realized that black sesame mochi is a party pleaser? Yes, we're just like Japanese people, very fond of mochi.
This was the snack I brought to a family gathering on weekend. I’ve just got a packet of pure black sesame powder in my pantry. It’s good to make some aromatic, delicious mochi with it and share with my friends.
Black sesame powder has the same health benefits as seeds, lowers cholesterol levels and enhances digestions as it contains high fiber content. Chinese people believe that black sesame powder also can prevent black hair from turning into grey too soon.
For myself, I like the aroma of black sesame seeds and powder. It can’t be easier to make this mochi snack. You can quickly cook the mochi dough in a microwave oven, then get it coated with some black sesame powder. There you go. This snack was a big hit in our gathering. Its aroma, chewy texture and taste are the attractiveness.
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This was the snack I brought to a family gathering on weekend. I’ve just got a packet of pure black sesame powder in my pantry. It’s good to make some aromatic, delicious mochi with it and share with my friends.
Black sesame powder has the same health benefits as seeds, lowers cholesterol levels and enhances digestions as it contains high fiber content. Chinese people believe that black sesame powder also can prevent black hair from turning into grey too soon.
For myself, I like the aroma of black sesame seeds and powder. It can’t be easier to make this mochi snack. You can quickly cook the mochi dough in a microwave oven, then get it coated with some black sesame powder. There you go. This snack was a big hit in our gathering. Its aroma, chewy texture and taste are the attractiveness.
How To Wrap a Pyramid Shaped Sticky Rice Dumpling (五角糉 + Video)
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18 comments
I reckon this pyramid shaped sticky rice dumpling is the most beautiful one. It’s the traditional shape mostly made by Hong Kong people. You need four pieces of bamboo leaves to make a dumpling. It sounds too many things to manage. But don’t be nervous. I posted a tutorial video below the recipe. It’s not that difficult as you thought.
Dragon Boat Festival (端午節) is coming on the weekend this year. Get ready to make some sticky rice dumplings (zongzi 鹹肉糭) to celebrate?
When I first learnt to make zongzi, I took the easiest way. Here's the recipe I posted previously. It only needs three pieces of bamboo leaves to wrap a zongzi. If you jump on the bandwagon to try making zongzi at home, I highly recommend the easiest method.
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Dragon Boat Festival (端午節) is coming on the weekend this year. Get ready to make some sticky rice dumplings (zongzi 鹹肉糭) to celebrate?
When I first learnt to make zongzi, I took the easiest way. Here's the recipe I posted previously. It only needs three pieces of bamboo leaves to wrap a zongzi. If you jump on the bandwagon to try making zongzi at home, I highly recommend the easiest method.
Char Siu Pastry (Cheater’s Version)
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11 comments
This char siu pastry (char siu sou) is a traditional dim sum, made with flaky pastry and juicy bbq pork. Armed with this easy recipe, you can make some and enjoy with a cup of your favourite teat at home at any time.
Char siu pastry (aka char siu sou, 叉燒酥 in Chinese) is easily found at Chinese yum cha restaurants in Hong Kong or overseas. The juicy char siu (BBQ pork) is wrapped inside flaky pastries made with lard or shortening. You can tell how delicious and awesome the pastry will be.
With this easy-to-make recipe, you can skip all the fussy steps and make some awesome and flaky char siu pastry on the go.
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Char siu pastry (aka char siu sou, 叉燒酥 in Chinese) is easily found at Chinese yum cha restaurants in Hong Kong or overseas. The juicy char siu (BBQ pork) is wrapped inside flaky pastries made with lard or shortening. You can tell how delicious and awesome the pastry will be.
With this easy-to-make recipe, you can skip all the fussy steps and make some awesome and flaky char siu pastry on the go.
Cheat’s Sweet Egg Twists (Chinese New Year Snack)
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8 comments
Ever tried a traditional sweet egg twists (蛋散, dansan) ? It’s my childhood CNY snack in Hong Kong. Some Chinese restaurants offer egg twists as dim sum. It's crispy and delicious. Here you'd find my cheat's version of the traditional egg twists.
Our family celebration often starts from the New Year’s Eve dinner (團年飯). Not only we enjoy the relaxed festive holidays, but also many delicious traditional Chinese foods, being around with family and friends with lots of fun.
Some traditional savory and sweet snacks, like radish cake, taro cake, glutinous rice flour cake and cookies, seem to be a must on my list. Yet, sometimes, I like to tweak a traditional dish into a modern and quick one.
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Our family celebration often starts from the New Year’s Eve dinner (團年飯). Not only we enjoy the relaxed festive holidays, but also many delicious traditional Chinese foods, being around with family and friends with lots of fun.
Some traditional savory and sweet snacks, like radish cake, taro cake, glutinous rice flour cake and cookies, seem to be a must on my list. Yet, sometimes, I like to tweak a traditional dish into a modern and quick one.
Butter and Jam Cookies
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8 comments
These buttery cookies were dotted and filled with bright red plum jam. The slightly tangy taste of plum jam is just right to balance the no-so-sweet cookies.
I often feel cookies are for festive seasons. Whenever any festive seasons come, especially Christmas, we like to have some and feel the atmosphere.
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I often feel cookies are for festive seasons. Whenever any festive seasons come, especially Christmas, we like to have some and feel the atmosphere.
Banana Walnut & Coffee Muffins (Best Texture Tips + Video)
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4 comments
These banana walnut and coffee muffins are so fragrant and delicious. It’s best served when they’re still warm, perfect for tea time or breakfast. The texture is so soft and moist. Are there any tips to make best soft and moist muffins? Sure, I’ll share what I tried that worked in my kitchen.
The price of banana has been going down recently. Immediately I buy some back home. I deliberately leave some on my bench and patiently wait for them to become ripe. Yes, I crave for banana muffins. I totally love these soft and delicious banana muffins.
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The price of banana has been going down recently. Immediately I buy some back home. I deliberately leave some on my bench and patiently wait for them to become ripe. Yes, I crave for banana muffins. I totally love these soft and delicious banana muffins.
Kimchi Dumplings
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3 comments
Kimchi is tasty and healthy. I made some to fill up a whole bucket the other day. Then I can take some out as an appetizer for my daily meal. It’s very handy. Well, sometimes you want something different like me. How about making some dumplings with these delicious kimchi? I made some more uncooked dumplings and store in freezer just in case I crave for some during breakfast, lunch or even afternoon tea. If you have more time, do try making your own dumpling wrappers. It'll take your dumplings up a lever for sure.
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Chinese Tea Eggs (茶葉蛋)
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12 comments
Chinese tea eggs, traditionally served during Chinese New Year celebrations, are easy to make. Simply prepare some boiled eggs and steep them in tea marinade. After a few hours, you can enjoy the flavourful and tasty eggs for tea time.
Chinese tea is good for cleansing our digestive system. Often times, we’d like to have a cup of Chinese tea after a meal. Sometimes, I use Chinese tea for cooking. I got a can of Tieguanyin (鐵觀音茶) from a friend that is perfect to make some tea eggs, my long-time favourite snack. The marbled pattern on the egg white is very appealing to eyes.
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Chinese tea is good for cleansing our digestive system. Often times, we’d like to have a cup of Chinese tea after a meal. Sometimes, I use Chinese tea for cooking. I got a can of Tieguanyin (鐵觀音茶) from a friend that is perfect to make some tea eggs, my long-time favourite snack. The marbled pattern on the egg white is very appealing to eyes.
Banana Chocolate Crepe
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15 comments
A simple crepe with banana and chocolate sauce is the best for any occasions. Let it be breakfast, morning tea, afternoon tea, or snack for anytime on a day. Its texture is smooth and soft and its taste is heavenly delicious.
When I spotted a crepe maker was on sale at Aldi, it quickly became one of my kitchen gadget collections.
Hadn’t hubby encouraged, I would’ve taken one or two more days to consider. You might easily guess who is the person in my family loves to have crepes the most? Back home, off I went to whip up one of his most favourite versions, banana chocolate crepe, which costs 9 dollars each from a dessert bar.
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When I spotted a crepe maker was on sale at Aldi, it quickly became one of my kitchen gadget collections.
Hadn’t hubby encouraged, I would’ve taken one or two more days to consider. You might easily guess who is the person in my family loves to have crepes the most? Back home, off I went to whip up one of his most favourite versions, banana chocolate crepe, which costs 9 dollars each from a dessert bar.
Fried Ham and Cheese Sandwiches
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1 comment
Fried ham and cheese sandwiches win our family’s hearts always. The bread is crisp with the melted cheese oozing inside is the highlight. Flavour-wise, it’ll definitely hook you up for more.
I used to have fried ham and cheese sandwiches after school in Hong Kong at a little café. The sandwiches filled up my empty stomach and entertained my taste bubs very well.
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I used to have fried ham and cheese sandwiches after school in Hong Kong at a little café. The sandwiches filled up my empty stomach and entertained my taste bubs very well.
Sago Dumplings with Red Bean Filling (桂花豆沙西米糭)
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16 comments
Dragon boat festival is coming around the corner. I experimented to make some non-traditional sago dumplings. It's a huge success and became big hit in my family. It's tasty and easy to make. These dumplings can be served as a dessert or snack.
We will surely have some traditional savoury Cantonese sticky rice dumplings. As I was itching to make some sweet ones for my family as well. I soaked some sago for a little while, then wrapped in with red bean filling. Voila, the steamed sago dumplings looked so spectacular and went so well with the fragrant Osmanthus syrup.
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We will surely have some traditional savoury Cantonese sticky rice dumplings. As I was itching to make some sweet ones for my family as well. I soaked some sago for a little while, then wrapped in with red bean filling. Voila, the steamed sago dumplings looked so spectacular and went so well with the fragrant Osmanthus syrup.
Pineapple Roll Tarts (Chinese New Year)
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Pineapple roll tarts (aka pineapple cookies, or pineapple tarts) are considered as festive cookies, usually consumed during the Chinese New Year season, popular in Singapore, Malaysia, Indonesia, and Taiwan (Note: Taiwanese have their own pineapple cookies in rectangular shape), classified as of Nyonya food.
Chinese like to have these cookies during Chinese New Year season because of the auspicious name, signifying success and prosperity, so they become as nearly must-served treats. The melt-in-mouth pastry outside is very addictive, with tasty pineapple jam wrapped inside. You can’t stop eating once you start to bite the first one.
I’m so glad that one of my fans, Chooi Mei Lok submitted her creation on my Chinese fan page, that instantly attracted lots of responses. Thanks to Chooi so much for her generous sharing on both of my blogs. Please welcome Chooi. Here comes her recipe below.
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Chinese like to have these cookies during Chinese New Year season because of the auspicious name, signifying success and prosperity, so they become as nearly must-served treats. The melt-in-mouth pastry outside is very addictive, with tasty pineapple jam wrapped inside. You can’t stop eating once you start to bite the first one.
I’m so glad that one of my fans, Chooi Mei Lok submitted her creation on my Chinese fan page, that instantly attracted lots of responses. Thanks to Chooi so much for her generous sharing on both of my blogs. Please welcome Chooi. Here comes her recipe below.