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Bruschetta(1) | appetizer(1) | beef(1) | chicken(1) | cook's illustra(1) | duck(1) | fish(1) | pork(2) | shrimp(1) | summer(1) | wrap(1) | wrap1a(1)

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Asian Lettuce Wraps

(Mercury News, June, 2008)

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Banh Mi Bruschetta

(Better Homes & Gardens, January, 2011)

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Chinese Duck and Shiitake Dumplings (Jiao Zi)

(Fine Cooking, February/March, 2010)

Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the thighs and legs, makes a fine substitute for the duck.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Chinese Egg and Scallion Dumplings (Jiao Zi)

(Fine Cooking, February/March, 2010)

One of the easiest dumpling fillings to prepare, this version is a favorite with vegetarians and children.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Chinese Pork and Shrimp Dumplings (Jiao Zi)

(Fine Cooking, February/March, 2010)

Butcher counters in Asian markets often offer several grinds of pork. For dumplings, use a coarser grind with more fat to ensure a tender, juicy filling. Hand-minced or ground beef or lamb, both typical in northern Chinese cooking, can be substituted for the ground pork and shrimp.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Roast Beef Summer Rolls

(Food & Wine, September, 2009)

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Thai Pork Lettuce Wraps

(Cooks Illustrated, September/October, 2009)

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