holiday cooking

Lumpia Shanghai is a perfect appetizer and finger food for parties and festive dinners. These super crispy and crunchy egg rolls are packed with pork, carrots, celery, and onions and come with a sweet yet spicy dipping sauce that will have everyone sopping up every last morsel!

Lumpia Shanghai (Filipino Spring Rolls)

lbs (680 g) ground pork ((*Footnote 1))

carrot (, minced (about 1 carrot))

onion (, minced (about 1/2 red onion))

Chinese celery (, minced (about 3 stalks))

garlic (, minced)

soy sauce

salt

black pepper

sugar

packs (50 pieces) total lumpia wrappers ((or spring roll wrappers))

egg (, beaten, for egg wash)

ketchup

sauce

rice vinegar

chili flakes

cornstarch

water

Combine the filling ingredients in a big bowl. Use a spatula to mix it in a circular motion, until everything comes together and the pork feels elastic. It might take a few minutes to get this consistency.

Make the filling

Place the lumpia wrappers on a plate and cover with a damp towel to prevent from drying out.

Take a wrapper and lay it in front of you with the pointed edge facing up. (*Footnote 2) Take a heaping tablespoon of filling and place it a few inches from the corner closest to you. Shape the filling into a 4 to 5" (10 to 12 cm) strip. Fold the bottom corner over the filling, then fold the two side corners. Roll the filling parcel up so the folded edges are tucked in. Gently use your finger to press out any air bubbles and make sure the filling is sealed in tightly. Continue rolling up the filling until just before it is completely sealed. Dab the upper corner with a small amount of egg wash with your finger, then fold the filling over to finish wrapping the lumpia. Set aside. Repeat with the remaining filling and wrappers.

Assemble

Once you wrap the lumpia, you can store them uncooked in a large Ziplock bag with as much air squeezed out as possible, for up to 3 months in the freezer.

To cook the frozen lumpia, cook them according to the instructions below without thawing. The cooking time will take slightly longer.

Storage

Add the oil to a medium deep pan or pot so that it comes about 1" (2.5cm) up. Heat over medium-high heat until it reaches 350°F (176°C).

Gently lower a few lumpia into the pan so they do not crowd the pan. Cook, flipping with a pair of tongs occasionally, until all sides turn golden brown, about 4 minutes total. Once the lumpia are cooked, transfer to a big plate or a tray topped with a wire rack to cool.

Combine all the sauce ingredients in a small pot. Bring to a gentle boil over medium heat. Stir constantly, until the sauce is thickened enough to coat the back of a spoon. Pour into a serving dish.

Serve the lumpia with the dipping sauce as an appetizer.

You can store the cooked lumpia as well and warm them up in a 400°F (200°C) oven until warmed through. The leftovers will be slightly chewy but still crispy.

Cook (*Footnote 3)

Turn Thanksgiving leftovers into fancy dim sum using this turkey dumpling recipe. It uses very simple ingredients to make crispy, hearty, and juicy dumplings that are even better than takeout.

Turkey dumplings (A Thanksgiving Leftover Recipe)

dumpling wrappers (, thawed)

butter

chicken broth ((or vegetable broth))

nutmeg

cardamom

vegetable oil

spinach

leftover turkey (, shredded (or leftover chicken, finely chopped))

salt ((or

Vegetable oil (,

cranberry sauce or cranberry relish ((Optional))

Strawberry jam

Thaw the dumpling wrappers overnight in the fridge or 30 minutes at room temperature.

Prepare ahead

Combine the squash, butter, chicken broth, leftover gravy (or turkey dripping) if using, black pepper, nutmeg, and cardamon in a medium size bowl. Smash everything together and mix well with a spatula.

Make the base

Heat the oil in a medium-sized skillet over medium heat until hot. Add the garlic. Cook and stir to release the fragrance, 30 seconds or so.

Add the spinach. Cook, stirring occasionally, until the spinach is cooked through and all the liquid evaporates. Let cool for a few minutes.

Transfer the cooked spinach to a cutting board. Finely chop it into small bits.

Cook spinach

Add the cut spinach, turkey, and salt into the bowl with the mashed squash. Stir to mix well. Taste the mixture. It should taste slightly salty.  Add more salt if needed. The texture should be similar to or slightly thicker than mashed potatoes - you should be able to shape it but it shouldn’t be too dry. Add a bit more broth if and mix it again if the mixture is too dry.

To set up your dumpling station, prepare a small bowl of water, the thawed wrappers, the bowl of dumpling filling, and a tray for the completed dumplings. Also, to prevent the wrappers and dumplings from drying out, wet a few layers of paper towel (or cheesecloth), and squeeze out the excess water. Loosely cover the wrappers and assembled dumplings.

Wrap the dumplings one by one. Wet the edge of a dumpling wrapper using your finger. Place 1 to 1 1/2 tablespoons of filling onto the center of the dumpling wrapper. Shape it into an oval shape. Pinch together the wrapper at one of the tapered ends of the filling. Fold the rest of the wrapper towards the pinched end, one side at a time, so it forms pleats (see the pictures in the blog post above or watch this video). Once the dumpling is sealed, use your fingers to press the pleats so it seals tightly. Set it aside and work on the rest of the dumplings.

Add 2 to 3 tablespoons of oil to a nonstick pan (or use a carbon steel or cast iron pan with more oil). Heat over medium heat until hot. Add the dumplings. You might need to cook the dumplings in batches depending on the size of your pan.

Pour in 1/4 cup water and cover the pan immediately. Let steam for 3 minutes, or until the dumpling wrapper turns semi transparent. Uncover the pan and check the bottom of the dumplings. If the bottom hasn’t browned, let cook for another minute or so, until the bottom turns golden brown. Transfer the dumplings to a plate.

Cook

Serve the dumplings as a snack, appetizer, or main dish with leftover cranberry sauce or cranberry relish.

Serve

You can store the uncooked dumplings in an airtight container in the fridge for one day or in the freezer for up to a month. To cook the frozen dumplings, use the same method given in the recipe, but cook them covered for a longer time (6 minutes or so). For the cooked dumplings, you can store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan with oil for a crispier result.

Store

Sweet potato rolls are the light and fluffy accompaniment your Thanksgiving dinner needs, with an extra soft texture and slightly sweet taste to pair with your favorite dishes. {Vegetarian}

Sweet Potato Rolls (Extra Soft)

(280 g) all-purpose flour

(3 g) instant yeast ((*Footnote 1))

(3 g) salt

(66 g) sweet potato (, mashed (canned

(60 ml) water

(60 ml) heavy cream

(42 g) honey

egg (, beaten (reserve remaining egg

(20 g) butter (, softened)

sweet potato syrup

Sesame seeds

almonds

Pumpkin seeds

Combine the flour, yeast, salt, mashed sweet potato, water, cream, honey (or maple syrup), and egg in the bowl of a mixer (*Footnote 3). Mix with a pair of chopsticks or a fork until a shaggy dough comes together.

Attach the dough hook and knead on setting 4 for 5 minutes.

Add the softened butter to the mixer bowl. Continue kneading for another 5 to 10 minutes, until the dough is smooth and clinging to itself. If the dough is too wet and keeps sticking to the bowl after 3 to 4 minutes of kneading, slowly add more flour, 1 tablespoon at a time. And scrape off the dough from the wall of your mixing bowl. At the end of the kneading, the dough might be still sticking to the bottom of the mixing bowl and very soft, but you should be able to lift it with your hands.

Grease a bowl and your hands with butter or oil. Lift the dough from the mixer. Round the dough and tuck it under itself to create a smooth ball. Place it in the greased bowl. Cover with plastic wrap and let rise until doubled, 1 hour or so depending on your room temperature.

To make the dough:

Once the dough has doubled in size, punch it down and flip it onto a well oiled working surface. Flatten the dough into a large square, about 10”x10” (25cm x 25cm). Cut into thirds in strips. Then cut each strip into four equal pieces to create 12 pieces of dough in total. You can also weigh the dough to create more evenly sized pieces - each dough ball should weigh 43 g.

Prepare a 11”x7” (28cm x 18cm) baking pan (*Footnote 4). Line it with parchment paper or grease the pan with butter or oil.

Second Kneading:

One piece at a time, pinch the edges of the dough into its center to create a tight ball. Then place it onto the working surface, seam side down. Cover the dough with your hand, shaped like a dome, so the dough touches your palm and fingers. Gently roll the bun in a circular motion to help seal the seam and further smooth the bun. Place the buns in the prepared baking pan.

After forming all the buns, cover the baking pan with plastic wrap. Let rise until the dough becomes 1.5 times the previous size, 30 to 45 minutes.

While the rolls are rising, preheat the oven to 350°F (176°C).

Shape the bread:

If not using canning syrup, combine the water and honey in a small bowl, stirring until the honey is fully dissolved.

(Optional) To make the syrup:

Add half of the syrup to the remaining half an egg. Stir to mix well.

To make the egg wash:

Once the rolls have fully risen, gently brush them with the egg syrup mixture. Sprinkle the toppings onto the buns if desired.

Bake at 350°F (176°C) for 20 to 25 minutes, until the tops of the buns turn a rich golden color.

When the buns come out of the oven, brush them with the remaining syrup.

To bake the buns:

Transfer into a ziplock bag once the buns are cooled completely, then store in the refrigerator for a week or in the freezer for up to 3 months. To reheat, microwave or warm the buns in the oven if refrigerated. Warm the frozen buns in the oven until thawed and warmed up throughout.

To store and reheat the buns:

This Chinese sweet and sour fish recipe uses fish fillets to create a stunning presentation while keeping the cooking process as easy as possible. The fish is shallow-fried until super crispy and then drizzled with a rich and aromatic sauce that is loaded with colorful peppers. It’s a perfect dish to serve at your dinner party, for Chinese New Year, or for other Chinese festivals. {Gluten-Free Adaptable}

To make this dish gluten-free, use tamari or coconut aminos to replace soy sauce. Use dry sherry instead of Shaoxing wine.

Sweet and Sour Fish (糖醋鱼)

white pepper

ginger

garlic (, sliced)

shaoxing wine ((or dry sherry))

chili garlic sauce

Vegetable oil (for shallow frying)

bell pepper (, sliced)

yellow onion (, sliced)

sesame seeds

Mix the fish coating ingredients in a tray or plate that is large enough to hold one fish fillet.

Mix the sauce ingredients in a big bowl. Stir to mix well.

Score the fish by slicing a 1” (2.5 cm) crosshatch pattern across the flesh. If using skin-on fish, cut to the skin but not through it. If using skinless fish, cut through about 2/3 of the fillets so the fillets won’t fall apart.

Prep

Prepare a roasting rack over a big tray, for the cooked fish fillets.

In a deep-sided pan that’s large enough to hold one fish fillet, heat 1” (2.5 cm) of oil over medium-high heat until it reaches 375°F (190°C). If you’re using smaller fish fillets, you can use as little as 1/2” (1.2 cm) of oil, as long as it covers 2/3 of the fish.

Only coat as much fish as you can fry at a time. Place the fish skin-side-down in the tray with the cornstarch mixture. Use a spoon to add more mixture on top. Carefully lift the fillet using your hand to shake off the extra cornstarch and make sure there’s cornstarch between the diamond cuts.

As soon as the fish is coated, glenty lay it, flesh-side-down, into the heated oil. Cook without touching until the bottom turns golden, 3 minutes for smaller fish, and 4 minutes or so for larger fish. Flip and cook the other side, for another 2 to 3 minutes.

Once done, transfer the fillet to the tray lined with the rack to drain the extra oil.

Cook the fish

In a medium-sized frying pan, heat 1 teaspoon of oil over medium heat until hot. Add the ginger and garlic. Stir to release the fragrance, 30 seconds or so.

Add the onion. Stir a few times.

Stir the sauce mixture again to thoroughly dissolve the cornstarch and pour it into the pan. Stir and cook to bring the sauce to a boil.

As soon as the sauce starts to thicken, add the bell peppers. Stir a few times until the sauce thickens. Immediately transfer the sauce into a bowl.

Cook the sauce

Plate the fish on a large tray or on individual serving plates. Add the sauce along with the pepper and onion onto each fillet. Garnish with toasted sesame seeds, if using. Serve immediately.

These creamy, buttery mashed potatoes with sour cream can be made up to 2 days in advance then reheated when you are ready to eat. The sour cream and butter give the mashed potatoes a rich flavor that goes with anything you serve.

Make Ahead Mashed Potatoes

Yukon Gold or Russet potatoes

salt (add

butter, melted

sour cream

Peel the potatoes and slice them into 1...

Peel the potatoes and slice them into 1 to 2-inch chunks. 

Add the potatoes to a large pot and...

Add the potatoes to a large pot and cover them with cold water. Bring the water to a boil then reduce the heat to a simmer. cook for 15 to 20 minutes or until the potatoes are very tender. 

Drain the potatoes and return them to the...

Drain the potatoes and return them to the pot then place the pot back on the stove over medium heat. Cook for 1 or 2 minutes while stirring until all the extra water evaporates.

Use a potato masher to mash the potatoes...

Use a potato masher to mash the potatoes then add 1/2 cup milk, all of the butter and all of the sour cream. Stir well then add more milk until you get your desired consistency. 

Spread the mashed potatoes into a 13x9 inch...

Spread the mashed potatoes into a 13x9 inch baking dish, cover with plastic wrap and store in the refrigerator for up to 2 days. 

Preheat the oven to 350°F, remove the plastic...

Preheat the oven to 350°F, remove the plastic wrap and pour the melted butter on top of the potatoes. Bake for 40 to 45 minutes until hot all the way through. If the potatoes start to brown on top you can place some aluminum foil over the top to prevent them from browning too much. 

Garnish with chopped parsley or chives. 

Remove the plastic wrap and pour the melted...

Remove the plastic wrap and pour the melted butter on top of the potatoes. Heat in the microwave on high power for 12 to 15 minutes, stopping to stir every 5 minutes. 

https://mediavine-res.cloudinary.com/video/upload/vnuw0jsfnakjetdt59wf.mp4

Save time with these make-ahead mashed potatoes by whipping them up a day or two in advance. When it is time to make dinner, all you have to do is pop them in the oven and re-heat them. These mashed potatoes with sour cream are ultra-rich and creamy. No one will know your secret.

Restaurant-style Sichuan hot pot soup base has a super rich aroma and tastes like the ones you’d get in China. The finished base is a thick paste that can be portioned out easily and it’s freezer friendly, making it a perfect edible holiday gift. {Vegan, Gluten-Free}To make the recipe gluten-free, use dry sherry instead of Shaoxing wine. You will also need to find a gluten-free Doubanjiang like this one because most of the traditional brands of Doubanjiang contain wheat.

Sichuan Hot Pot Soup Base (川式清油火锅底料)

Sichuan peppercorns

chili peppers

cinnamon

bay leaves

star anise

cumin seeds

fennel seeds

cloves

rapeseed oil ((or other neutral oil) (*Footnote 1))

garlic (, chopped)

” (10 cm) ginger (, chopped)

green onions (, chopped)

Doubanjiang

black beans ((or black bean paste/sauce))

sugar ((or white sugar))

Shaoxing wine ((or dry sherry))

mushroom bouillon powder ((or chicken bouillon powder))

chili peppers ((for garnish) (*Footnote 2))

Sichuan peppercorns (, crushed (for garnish))

Combine all the spices in a blender or food processor. Mix until the spices turn into small flakes but not powdered.

Heat the oil in a medium-sized pot or 9” deep pan over low heat until medium hot (if you add a small piece of garlic it should sizzle gently and not bubble furiously). Add the garlic, ginger, and green onion. Cook and stir until fragrant but not browned, about 2 minutes.

Carefully add the doubanjiang and fermented black beans to the oil. Cook and stir for another minute.

Add the blended spices. Cook, stirring frequently, for about 10 minutes. The oil should reach a vibrant orange-red color when it’s ready.

Add the sugar, Shaoxing wine, and mushroom powder. Stir until dissolved.

Remove the pan from the heat and let cool for 10 to 20 minutes (or longer if you have a non-heat proof blender).

Add the cooled hot pot base mixture to the blender. Make sure the lid’s air vent is open. Start from a low speed, gradually raising to medium-high speed, blending until the oil is emulsified, about 1 minute. The mixture will look cloudy once blended.

Carefully pour the hot pot soup base into a large heat proof tupperware. Top the whole dried chilis and crushed peppercorns evenly over the base for garnish. Cover the container and freeze overnight.

Once frozen, you can divide the base into individual portions by slicing it into 4 pieces. Then you can store each piece in a ziplock bag in the freezer for up to 6 months. Each block is good for a small hot pot, or one side of a hot pot with a divider.

To use the hot pot base, add it to the hot pot and pour in 4 to 5 cups of broth (chicken or vegetable broth). Heat over medium-high heat and stir to dissolve the soup base. You’re ready to cook when the soup is boiling. Refer to my Ultimate Hot Pot Guide for more information on how to put together a hot pot dinner.

How to use the Sichuan hot pot soup base

Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of flavors leaves you wanting more.

Duck Breast with Port and Cherry Sauce

duck breasts (Muscovy

shallots (finely minced)

port ()

cherries

black cherry preserve ()

chicken stock ()

cornstarch arrowroot

salt and pepper (sat

Using a sharp knife, score the fat covering each breast in a crosshatch pattern at about ½-inch intervals. Make sure that you go all the way through the fat but without cutting into the flesh. Salt and pepper generously the breasts on both sides.

Place the skin down in a heavy skillet and place over a gentle heat, and cook until most of the fat is rendered and the skin is deeply browned and crispy, 10 to 12 minutes. Turn the breast to the other side and raise the heat to medium-high and cook for another 5 to 7 minutes.

Remove the breast from the pan and place it in dish. Cover with aluminum foil.

Pour off most of the fat from the pan (the original pan that the breast was cooked in and reserve the poured-off fat for another use).

Add the shallots and stir over medium to low heat until soft, 4 to 5 minutes.

Increase the heat and pour in the Port wine to deglaze. Boil until the port is reduced and the pan is quite dry.

Top 9 holiday cooking recipes from across the web

The most viewed holiday cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lumpia Shanghai (Filipino Spring Ro...

Turkey dumplings (A Thanksgiving Le...

Sweet Potato Rolls (Extra Soft)

Sweet and Sour Fish (糖醋鱼)

Make Ahead Mashed Potatoes

Sweet and Sour Fish (糖醋鱼)

Sichuan Hot Pot Soup Base (川式清油火锅底料...

Duck Breast with Port and Cherry Sa...

Sesame Checkerboard Cookies

Top 9 holiday cooking recipes from across the web

The most viewed holiday cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lumpia Shanghai (Filipino Spring Ro...

Turkey dumplings (A Thanksgiving Le...

Sweet Potato Rolls (Extra Soft)

Sweet and Sour Fish (糖醋鱼)

Make Ahead Mashed Potatoes

Sweet and Sour Fish (糖醋鱼)

Sichuan Hot Pot Soup Base (川式清油火锅底料...

Duck Breast with Port and Cherry Sa...

Sesame Checkerboard Cookies

The most viewed holiday cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine