Chinese New Year Recipes

PITTSBURGH (KDKA) — This week, Market District Chef Crystal Baldwin stops by the Pittsburgh Today Live kitchen with formulas to praise the Chinese New Year, “The Year of the Pig.”


  • 1 lb ground pork
  • 1⁄2 glass water chestnuts, minc
  • 1 group scallions, minc
  • 2 tsp ginger, minc and partition
  • 1 tsp garlic, minc
  • 1 tbsp Chinese rice wine
  • ½ tsp salt
  • 1⁄2 tsp sugar
  • 2 tsp sesame oil
  • 1⁄4 glass soy sauce, partition
  • 1 tbsp cornstarch
  • 3 tbsp shell nut or canola oil
  • 1 head Napa cabbage, cut into 2-inch pieces, hold 4 entire leaves
  • 10 shitake mushrooms, stems expelled and cut meagerly
  • 2 mugs unsalt chicken stock or low sodium chicken juices


In a bowl, consolidate pork, water chestnuts, scallions, 1 tsp ginger, garlic, rice wine, salt, sesame oil and 1 tablespoon soy sauce. Blend until equitably fused. Partition blend equally into 4 meatballs; dust softly with the cornstarch.

Warmth 2 ½ tablespoons of oil in a wok or dish over high warmth. Include the meatballs and cook until brilliant dark color on all sides. Expel from the dish and put aside. Wipe the wok out and include the rest of the oil. Include the 2-inch bits of Napa cabbage, shitake mushrooms and staying ginger; pan sear until simply delicate fresh, roughly 4 minutes.

Place the cook cabbage blend in a Dutch stove or overwhelming base pot. Pour remaining soy sauce and chicken stock over the cabbage; mastermind meatballs equitably over cabbage. Place the save cabbage leaves over the meatballs. Convey to a stew; cook over medium low warmth, secur, for 45 minutes.

Chuckling Donut Holes


  • 2 ¼ mugs flour
  • ½ tsp preparing powder
  • ½ tsp preparing soft drink
  • Squeeze salt
  • 2/3 container sugar
  • 1 egg, beaten
  • 2 tbsp fat
  • 4 tbsp water
  • 1 container white sesame seeds
  • 6 mugs canola oil


Blend the flour, preparing powder, and heating soft drink in a bowl. Make a well in the inside and include the salt, sugar, egg, fat and water. Tenderly blend to frame a batter. Overlap the mixture into equal parts for 2 minutes, push down tenderly with your hands each time you overlay the batter (don’t ply the mixture vivaciously.)

Cut the mixture into pieces about the extent of a little marble. Fold each piece into a ball, saturate with a little water and move them in the sesame seeds. Roll every mixture ball again to press the sesame seeds into the batter.

Warmth the oil in a wok or pot to 300°F. Broil the mixture balls in bunches for 2 minutes, mixing at times, until the point when the doughnuts have “split open” and are brilliant dark color. Evacuate the doughnuts and deplete on paper towels. Rehash with the rest of the batter balls.

Pan-sear Shanghai Style Noodles


  • 2 tbsp canola oil
  • 8 shiitake mushrooms, meagerly cut
  • 1 lb Udon noodles
  • 2 ½ tsp dim soy sauce
  • 2 ½ tsp soy sauce
  • ¼ tsp sugar
  • 1 infant bok choy, wash and cut
  • ½ tsp sesame oil


Warmth the rest of the 2 tablespoons oil in a wok or substantial skillet (griddle) over medium warmth, include the mushrooms, and sauté food for 2 minutes until cooked through. Put in the deplet noodles and sauté food for 2 minutes. Include the bok choy sugar and soy sauces. Pan fried food for 2 minutes until the point when all around consolidat. Blend in the sesame oil and serve.

Note: Marinat Pork or Chicken can be add to the dish.

  • 4 oz lean pork (tenderloin or midsection) or chicken
  • ½ tbsp soy sauce
  • ½ tsp sugar
  • ¾ tsp cornstarch
  • 1 tsp rice wine or sherry

Combine and let marinate for 5-10 minutes. Pan fried food in the wok with the oil until cook through before continuing with whatever remains of the fixings in the directions.Steam Pork Buns (Char Sui Bao)


  • Mixture
  • 1⁄2 tsp dynamic dry yeast
  • 2 1⁄4 glasses flour
  • 3⁄4 glass cornstarch
  • 1⁄4 glass sugar
  • 2 tsp heating powder
  • 3 tbsp grease


  • 1lb pork tenderloin, very much cut
  • 2 cloves garlic, minc
  • ½ asp Chinese five-zest powder
  • 3 tbsp hoisin sauce
  • 2 tbsp nectar, isolat
  • 1 ½ tbsp rice wine or dry sherry
  • 4 ½ tbsp soy sauce, isolat
  • 2 tsp dim soy sauce
  • ½ tbsp sesame oil
  • 1 tbsp canola oil
  • 2 every scallion, daintily cut
  • 3 tbsp clam sauce
  • 2 tsp cornstarch
  • Steaming Liquid
  • 3 glasses water
  • 2 inch bit of ginger, cut
  • 1 tsp white vinegar


In an expansive bowl, whisk together the garlic, five-flavor powder, hoisin sauce, 1 ½ tbsp nectar, rice wine, 3 tbsp soy sauce, dim soy sauce and sesame oil. Put aside 1/3 of the marinade; cover and refrigerate. Add the pork to the rest of coat uniformly. Cover and refrigerate for 6 hours or medium-term. Expel the pork and save marinade from the icebox 30 minutes before cooking. Preheat stove to 475°F. Put the pork on a rack over a material line sheet plate

Broil, treating with the held marinade like clockwork until the point when the pork achieves an interior temperature of 145°F and is somewhat roast, around 20 minutes. Expel from the stove.Let rest for 15 minutes at that point shakers and put aside. In a dish over medium-high warmth, warm the oil. Include the scallions and cook for 1 minute. Include the pork, remaining soy and shellfish sauces and nectar; convey to a stew. Blend the cornstarch with 3tbsp of water and speed into the pork; cook until the point that the sauce thickens. Expel from the warmth and let cool totally.Then, in a little bowl, join the yeast and 1 glass warm water. Put aside until the point that little air pockets start to frame, around 10 minutes.

In a medium bowl, filter the flour, cornstarch, sugar, and preparing powder. Include the flour blend and grease to the yeast blend and blend until smooth and flexible around 15 minutes. Let rest no less than 10 minutes.Gap the batter into 12 even pieces. Partition into equivalent measur balls and cover those not working with. Fold each ball into a 5 inch circle and place inadequate 1/4 glass filling in focal point of batter circle.

Raise sides to cover filling and meet to finish everything. Squeeze and seal shut. Cover and let rest 60 minutes.Orchestrate buns crease side up, 1 inch separat in a bamboo steamer. Include water, ginger and vinegar, into a level bottom wok or huge, high-sided skillet. Place steamer in skillet; steam 12 minutes or until puff and not sticky. Expel from steamer and serve.

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