The staple meats of Chinese cuisine like pork and beef are not as all-encompassing in India, so, vegetables seem like a great alternative, and the sauce works great with any kind of vegetable fritters
duck, wild boar, chicken, beef, pork, daikon radish, carrot, mizuna (a kind of Chinese cabbage), hiru (a kind of shallot), and dumplings made from buckwheat and rice
The Cleaver is a print magazine devoted entirely to Chinese food, produced in Beijing by a trio of super-nerds—Jonathan White, Lilly Chow, and Iain Shaw
Spoon a level teaspoon of the pork filling into the center of the wrapper. Add the pork, celery, scallions, soy sauce, Chinese cooking wine and 1 tablespoon oil. 1/2 pound ground pork. 1 tablespoon Chinese cooking wine (shaoxing) or dry sherry
