Small fresh spring rolls filled with raw vegetables and fresh herbs, to which you can, if you like, add chicken or shrimp. Kosher recipe, parve in the vegetarian version.

Wontons are Chinese dumplings that you can enjoy in a fragrant wonton broth or fried as an appetizer. Here is an easy recipe for making them at home.

Chicken with black mushrooms and bamboo shoots is a fragrant Chinese recipe I’d been wanting to make again for a long time. Last week I finally came across the ingredients I was missing, so here’s the recipe.

Stir-fried noodles with vegetables are a staple of Chinese cooking, and a quick, delicious dish. Vary the vegetables with the seasons and serve them as a side or a main course. This version is vegetarian and parve.

After gyoza, chicken dumplings and wontons, here is a new steamed dumpling (dim sum) recipe that is a must and absolutely delicious - har gow (ha kao), made kosher and parve with imitation shrimp.

These steamed buns are unbelievably soft and fluffy. Here’s a detailed, step-by-step recipe for making them at home. You can fill them with anything: meat, fish, mushrooms…! This recipe is kosher and parve.

These little steamed buns have a brioche-like texture that’s airy and melting at the same time. Use them as a base and fill them with whatever you like; the key is to vary the textures and flavors a bit and to add some freshness with herbs or raw vegetables. Here I’m sharing an easy version filled with braised goose legs, fresh cilantro and peanuts.

A recipe for Chinese scallion pancakes: they are easy to make and perfect alongside an Asian meal. Parve, of course.

These succulent little dumplings are among the dim sum we love most. They are easier to make than they look, and they freeze well too.

Beef and onion stir-fry is probably one of the most popular dishes in Chinese restaurants. Here is an easy, very quick recipe for making it at home.

Wonton soup, the Chinese dumpling soup you find everywhere in the United States and on most Chinese menus. Here is an easy recipe to make it at home.

Hot and sour soup, which we call potage pékinois (“Peking soup”) in France, is one of the most popular Chinese soups in Chinese restaurants, along with wonton soup. It’s a thick, exotic broth that warms you up on cold evenings and can make a full meal on its own. I also like to serve it as a starter for a Chinese dinner, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

These manchurians are Indo-Chinese vegetable balls in an absolutely divine sweet and sour sauce. They’re flavorful, tender, with a texture close to meat, and here everyone loved them! A vegan, parve recipe.