Chinese Night



1/4 cup        Finely chopped onion

1/4 cup        Finely chopped water chestnuts

1 Tbs           Soy sauce

2 tsp            Grated fresh ginger root

1/4 tsp        Each: salt, sugar, and pepper

1/4 lb           Ground pork (cooked)

20                 Wonton skins



for filling, combine all ingredients but wonton skins. Spoon 1 teaspoon of filling just below center of skin. Fold points together to form a triangle. press and seal with damp fingertips. Use in soup or deep fry.




Wonton Soup


6 cups           Chicken broth

1 cup             Bean sprouts

1 cup             Thinly sliced mushrooms

1 cup              Halved pea pods

1/2 cup          Thinly sliced bamboo shoots

4                     Green onions, bias sliced 1 1/2 inches

20                   Uncooked wontons



I a large sauce pan, bring chicken broth to boiling.  Add veggies (not green onions) and wontons. Simmer uncovered for 4-5 minutes. Stir in green onions. and serve.



Chinese BBQ Pork


2 lbs             Pork butt (we used pork tenderloin)

1 clove         Garlic, minced

1 tsp             Grated ginger root

2 tsp            Sugar

1 tsp            Salt

2 tsp           White vinegar

3 Tbs          Soy sauce

2 Tbs          Honey

1/2 tsp        Chinese 5 spice



Cut the meat into 1/2 to 3/4 inch strips and put them in a ziplock bag. Combine the garlic, ginger root, sugar, salt, vinegar, soy sauce, honey, and 5 spice. Pour over the meat, and marinate for 1 hour. Remove meat from marinade and roast ina 325 degree oven for about 30 minutes, basting frequently with the marinade and drippings.






1 tsp              Garlic powder

8 oz               Cream cheese, softened

2 Tbs            Green onions, finely chopped

1 Tbs            Soy sauce

Dash            Pepper

To taste       Crab meat (optional)

30ish           Wonton skins

—-                Oil for frying



Combine cream cheese, crab meat, green onions, garlic powder, pepper, and soy sauce in a bowl.  Place 1/2 to 1 tsp of filling on the center of wonton skin moisten and fold in the edges to cover the filling. Gently place rangoons in a pan of hot oil and fry to a golden brown. Remove and place on a paper towel to remove excess oil.




Oreo Truffles (Not Chinese, but still delicious)


1 pk             Oreos

8 oz             Cream cheese

—-              Chocolate for dipping



Remove filling from Oreos, and combine with cream cheese. Crush or blend cookies into a fine powder and combine with cream cheese mixture. Roll into bite size balls and place on wax paper. For until firm (about an hour). Melt chocolate and dip the cold Oreo balls in it and place back on the wax paper. Put in freezer (or fridge) until chocolate is solidified.


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