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General Tso's Chicken Dumplings
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A classic dim sum staple, these Pork and Chive Dumplings are so versatile. They are perfect for simple snacking or even celebrating Chinese New Year.
Buffalo Chicken Dumplings
A totally American spin on Asian dumplings, Buffalo Chicken Dumplings are chewy morsels filled with spicy Buffalo chicken and served with a blue cheese dipping sauce.
Pork & Shrimp Dumplings
Pork and shrimp is a popular combination in Chinese cooking. I've seen the two brought together before in various dumpling fillings, but the duo really shines in these particular dumplings. The shrimp is not only
Japanese Curry Chicken Dumplings
Japanese Curry Chicken Dumplings are crispy and chewy, filled with ground chicken and pork, green peas, and a plethora of spices. The Japanese curry dipping sauce is the cherry on the figurative sundae.
Pea Shoots and Leek Dumplings
In spring when pea shoots are in abundance, these creative dumplings are the perfect vessel to use them! Serve these crispy dumplings with a spicy sriracha mayo for an added kick.
Chicken Zucchini Dumplings
Chicken zucchini dumplings use a great combo for the filling, with easy-to-find ingredients! Freeze them for quick and easy meals...
Pork and Cabbage Dumplings
Pork and Cabbage Dumplings are one of the most classic Chinese dumpling varieties. The filling combines the two main ingredients with aromatic and flavorful accents, like ginger, scallions, and toasted sesame oil.
Vegetable Dumplings (Vegetarian Potstickers)
These from-scratch Vegetable Dumplings are out of this world delicious! The colorful vegan filling packs a flavor punch. You won't miss the meat at all!
Chicken Parmesan Dumplings
These creative Asian-style Chicken Parmesan Dumplings are a fun way to enjoy the Italian classic in a playful and unique way. Serve them at parties with warm marinara sauce for dipping.
The Olympics are coming! The Olympics are coming! I am a huge fan of the Olympics, counting down for years until the next one. It's a never-ending cycle of Olympic obsession. I love watching the
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Thai Iced Tea
Learn how to make Thai Iced Tea to go with your favorite spicy Thai dishes or just as a delicious, cooling beverage for the warmer months!
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Leaf-Wrapped Salad Bites (Miang Kham) From 'Simple Thai Food'
Leela Punyaratabandhu's leaf-wrapped salad bites don't look like much. But these diminutive snacks in her new cookbook, Simple Thai Food, are far more intriguing than their name implies.
Green Papaya Salad
Considered to be one of the top 50 foods in the world, Green Papaya Salad is zingy, spicy, savoury and sweet. Famous traditional Thai salad.
Amazing Easy Thai Coconut Soup
An amazing quick and easy Thai Coconut Soup made from scratch!! Easy to find ingredients, this coconut curry soup is utterly addictive.
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Summer Rolls With Jicama, Watermelon, and Herbs
Keep cool with these refreshing no-cook summer rolls, filled with watermelon, jicama, and herbs.
Spicy Asian Cucumber Salad
Spicy Asian cucumber salad recipe - you've gotta try this! Smashing is essential. The perfect combination of refreshing and firecracker heat!
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Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews
Inspired by Thai grilled beef salad, this salad replaces the meat with smoky grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-lime vinaigrette.
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Andy Ricker's Tam Taeng Kwaa (Thai Cucumber Salad) From 'Pok Pok'
Andy Ricker opens his new Pok Pok cookbook with a series of variations on papaya salad. These are the beating heart of his namesake restaurant, providing its inspiration as well as a sweet and sour bridge between the range of complex savory dishes. This particular salad, made with cucumbers instead of papaya, is a cool and refreshing twist.
Pineapple Fried Rice (Thai)
There's loads of version of Pineapple Fried Rice, but the Thai do it best! Great summer, tropical side dish - BBQ's, Asian foods and of course Thai food!
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Spicy Thai Salad With Minced Pork (Larb) From 'Everyday Thai Cooking'
Katie Chin's larb in Everyday Thai Cooking is not a strictly authentic version. Instead of serving a meat-heavy plate with lettuce on the side, she tosses the (pre-ground) cooked pork with greens and a few extra vegetables. The authenticity police may cry foul. But just because the dish isn't totally authentic (and, let's be clear, the key items in a good larb—roasted rice powder, chiles, fish sauce, lime, and meat—are all there), doesn't make it an unsuccessful dish in any way. In fact, I ate t...