• Mindy

Something Fresh, Something Fried, Something Steamed

Author: 8/30/2018 In-Store Demo: Liz Bergstrom and Jacque Uthe

Spring Rolls


5 oz Rice Stick Noodles

2 Tablespoons soy sauce divided

Freshly squeezed lime juice from 1 lime, divided

1-2 teaspoons chili paste

2 teaspoons sugar

1 large seedless cucumber

1 large carrot grated

2-3 radishes, thinly sliced

Pea shoots

1/2 cup cilantro, chopped

1/2 cup mint, chopped

Rice paper wrappers


1. Soak rice noodles in enough hot water to cover for 15 min.

2. Bring 1/2 gallon of water to a boil and add 1 tablespoon of soy sauce. Drain noodles and cook for 3 mins.

3. Meanwhile whisk 1/2 of the lime juice, remaining soy sauce, chili paste and sugar together in a medium bowl. Drain the noodles and add to lime juice mixture, toss and set aside.

4. Toss the remaining lime juice, cucumber, cilantro, and mint together in a small bowl.

5. Fill a pie dish with warm water. Dip 1 rice paper at a time for about 7-10 seconds, then transfer to cutting board until the wrapper is pliable and slightly tacky.

6. Place noodles on the bottom half of wrapper, top with cucumber, and peas shoots. Add carrots to middle of wrapper, and layer radishes on top half. Fold like a burrito.

Pork Wontons


1/2 lb raw shrimp (small)

1 lb ground pork

1 can water chestnuts, finely chopped

1/2 cup green onion, chopped

3 teaspoons cornstarch

1 teaspoon salt

1/8 teaspoon sesame oil

Black pepper


Wonton wrappers

Beaten egg with 1 teaspoon water


Oil for deep frying


1. Mix ingredients together, wrap mounded TLB in center of wrapper

2. Brush edges with egg

3. fold in triangle, pinch ends together

4. Deep fry until golden brown

5. Keep in oven at 250 degrees to continue cooking and keep warm

6. Serve with sweet and sour sauce, or hot mustard

Recipe courtesy Marguerite Bryan

Shu Mai - Chinese Steamed Dumplings


2 Tablespoons soy sauce

1/2 teaspoon unflavored powdered gelatin

1 lb skinless boneless chicken thighs, about 4

1 small can water chestnuts

.5 oz dried porcini mushrooms - soaked in hot water, squeezed dry

4 scallions rough chopped

2 Tablespoons cornstarch

2 Tablespoons fresh cilantro leaves

1 Tablespoon toasted sesame oil

1 Tablespoon dry sherry cooking wine

1 Tablespoon rice vinegar

2 teaspoons grated fresh ginger

Black pepper

1 lb package egg roll wrappers

1 carrot finely grated


1. Combine the soy sauce and gelatin in a small bowl, set aside for at least 5 minutes

2. Place water chestnuts in bowl of food processor with blade. Add Scallions, cilantro, and mushrooms. Pulse 7-8 one second pulses to chop.

3. Add 1/2 of the chicken thighs, pulse coarsely ground, around 10 pulses. Remove to large bowl. Add rest of the chicken to the processor and pulse 5 times. Add to bowl with the rest of the chicken. Mix in the salt, pepper, cornstarch, sesame oil, rice vinegar, sherry, and soy sauce/gelatin mixture. Stir to combine

4. Cut egg roll wrappers with a round biscuit cutter, (2 3/4 inch). You can get four dumplings out of each wrapper.

5. Brush edges with water. Place a heaping tablespoon of filling into the center and pinch edges together, leaving to top open. Top each dumpling with a pinch of grated carrot.

6. Steam for 7-9 minutes

Sweet and Sour Sauce


2 Tablespoons cornstarch

2 Tablespoons water

1 and 1/2 cup pineapple juice

1/2 apple cider vinegar

2 Tablespoon soy sauce

1 teaspoon Chili paste


1. In a small prep bowl mix cornstarch and water, stir and set aside.

2. In a sauce pan mix the rest of ingredients. Bring to a boil. Slowly add cornstarch mixture. Cook until thickened.

Almond Butter Sauce


2 Tablespoons rice vinegar

1 Tablespoon avocado oil

2 teaspoons sesame oil

1/4 cup Natural almond butter

1 Tablespoon low sodium soy sauce

2 teaspoons finely grated ginger

1 clove garlic

2-3 teaspoons honey

Water as needed


1. Mix all ingredients except water. Use water only to thin sauce.

Ginger Dipping Sauce By: Alton Brown


1/2 cup low-sodium soy sauce

1/4 cup rice wine vinegar

2 Tablespoons grated ginger

2 finely chopped scallions

2 cloves of garlic

2 teaspoons sugar

1 teaspoon sesame oil


1. Mix all ingredients in a glass jar.

Kitchenware for Creative Cooking

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