Owen Han(@owen.han) 인스타그램 상세 프로필 분석: 팔로워 2,860,354, 참여율 2.66%

Crispy Dumpling Skirt 🥟 Ingredients (~4 dozen dumplings) * 1/2 lb Chinese cabbage (napa, bok choy, or similar), very finely chopped * 1 lb lean ground pork * 1 tsp fresh ginger, finely chopped * 1 tbsp Chinese rice wine (or dry sherry) * 1 tbsp soy sauce * 1 tsp salt * 1 tbsp sesame oil * 2½–3 tbsp neutral oil * Dumpling wrappers (store-bought) Dumpling Skirt (14-inch pan) * 1/2 cup minus 1 tbsp water * 1 tbsp all-purpose flour * Tiny pinch salt Instructions 1. Trim and separate cabbage leaves. Wash, drain, and chop very finely. 2. Place chopped cabbage in a towel or cheesecloth and squeeze out as much moisture as possible. 3. In a large bowl, combine ground pork, ginger, rice wine, soy sauce, salt, and sesame oil. 4. Add the squeezed cabbage and mix thoroughly until fully combined. 5. Place about 2 teaspoons of filling in the center of each wrapper. 6. Lightly wet the edges of the wrapper with water, fold into a half-moon, and pleat/seal tightly. Keep dumplings covered with a towel as you work. 7. In a bowl, stir together the dumpling skirt mixture (water, flour, salt) until smooth. Stir again right before pouring(flour settles). 8. Heat oil in a 12–14 inch pan over medium heat. 9. Arrange dumplings flat-side down, snug but not overcrowded. 10. Cook 2–3 minutes until bottoms are lightly golden. 11. Pour in the skirt mixture — it should lightly cover the base of the pan (thin layer, not deep). 12. Cover immediately and steam 5–7 minutes. 13. Uncover and continue cooking over medium heat for 2–4 minutes until the skirt is deep golden and crackling. 14. Turn off the heat and tet rest 1 minute, then loosen edges and flip onto a plate. 15. Serve immediately with soy sauce and vinegar.

Hot Honey Chicken Biscuit -Cheddar chive biscuits -Buttermilk ranch -Crispy chicken -Buffalo hot honey -Pickles

Grandmas Wok Ep.2 - Wonton Noodle Soup 🍜 Ingredients * 1 whole chicken (3–4 lb) * 3–4 quarts water * 1 large knob ginger, sliced * 1 bunch scallions, smashed * 1 tbsp sesame oil * 3 scallions, sliced * 2 tbsp soy sauce * 1 tbsp Shaoxing wine * ½ tsp white pepper * ½ tsp MSG (to taste) * Frozen wontons * Fresh egg noodles * Baby bok choy * Optional: chili oil, extra scallions, sesame oil drizzle Recipe 1. Add whole chicken, water, ginger, and smashed scallions to a large pot. Bring to a gentle simmer. 2. Simmer for 45–60 minutes until the chicken is fully cooked through. Remove the chicken and set aside. 3. Pull the meat from the chicken (reserve for another use or add back later if you want), then return all bones, skin, and carcass to the pot. 4. Continue simmering for another 1–2 hours to deepen the stock. 5. Strain the broth and keep hot. This is your base for the soup. 6. In a clean pot, heat sesame oil over medium heat. Add sliced scallions and sauté until fragrant. 7. Pour in the homemade chicken stock and bring to a gentle simmer. 8. Season with soy sauce, Shaoxing wine, white pepper, and MSG. Taste and adjust. 9. Add frozen wontons directly into the broth and cook until they float and are cooked through (about 4–5 minutes). 10. In a separate pot, boil noodles until just cooked. Remove. 11. In the same water, blanch bok choy until tender and bright green. Remove. 12. To serve, add noodles to a bowl, ladle over wontons and broth, and top with bok choy. 13. Finish with chili oil, sesame oil, and fresh scallions.

Grandmas Wok Ep.1 - Spring Rolls Ingredients • ½ lb fresh bean sprouts (or 1 lb canned, drained) • ½ lb raw shrimp, peeled, finely chopped • ½ lb lean ground pork • 3 tbsp oil (divided) • 4 cups finely chopped celery • 2–3 medium mushrooms, thinly sliced (~½ cup) • 1 tbsp soy sauce (plus a splash more for veg) • 1 tbsp Chinese rice wine or dry sherry • ½ tsp sugar • 2 tsp salt • 1 tbsp cornstarch + 2 tbsp chicken stock or water (slurry) • Spring roll wrappers • 1 egg, beaten (for sealing) • ~3 cups neutral oil (for frying) ⸻ Recipe 1. Rinse and thoroughly dry bean sprouts; prep all the vegetables and mix cornstarch slurry. 2. Heat wok over high heat, add 1 tbsp oil, cook ground pork for ~2 minutes until just losing pink. 3. Add shrimp and cook ~1 minute until just turning pink. 4. Add soy sauce, rice wine, and sugar; toss briefly, then remove pork and shrimp mixture and set aside. 5. Add remaining 2 tbsp oil to wok, cook mushrooms and celery for 4–5 minutes. 6. Add bean sprouts, salt, and a splash of soy sauce; toss and cook until slightly softened. 7. Return pork and shrimp to wok, mix everything together. 8. Add cornstarch slurry and stir until filling is lightly thickened and cohesive with minimal liquid. 9. Remove filling and let cool completely. 10. Place wrapper in diamond shape, add filling, fold bottom over, fold in sides, roll tightly, and seal edge with egg wash. 11. Heat oil to 350°F, fry egg rolls in batches for 3–4 minutes until golden and crispy. 12. Drain and serve immediately.

GRANDMA’S WOK 🥢 A new series where I bring my Chinese grandmother’s cookbook back to life.

Bread Pasta 🥖 🍝

spice maxxing

Cooking with Nonna - Bigoli 🍝

Sloppy Joe Hot Pocket Ingredients * 2 sheet puff pastry, thawed * 1 lb 85/15 ground beef * ½ yellow onion, small dice * ½ green bell pepper, small dice * 1 tsp paprika * 1 tsp garlic powder * 1 tsp kosher salt (adjust to taste) * ½ cup tomato sauce * 2 tbsp ketchup * 1 tbsp yellow mustard * 1 tbsp Worcestershire sauce * 1 tbsp brown sugar * 1 cup shredded Colby Jack * 1 egg (for egg wash) * 3 tbsp softened butter * 1 clove fresh garlic, grated * 1 tbsp fresh parsley, finely chopped Recipe 1. Preheat oven to 400°F. Line a baking sheet with parchment. 2. In a skillet over medium heat, add a drizzle of oil. Sauté onion and bell pepper first until softened and lightly caramelized, about 4–5 minutes. 3. Add ground beef to the pan. Cook, breaking it up, until browned. 4. Stir in paprika, garlic powder, and salt. Cook 30 seconds. 5. Add tomato sauce, ketchup, mustard, Worcestershire, and brown sugar. Simmer 5–8 minutes until thick and jammy (not watery). Remove from heat and let cool completely. 6. Mix together butter, garlic, parsley, and a pinch of salt to make garlic butter. 7. lay out one sheet puff pastry. 8. Spoon cooled sloppy joe mixture onto one side of each piece, leaving a border. Top with shredded Colby Jack. 9. Brush edges with egg wash, fold over, and seal with a fork. Cut 2-3 small vents on top. 10. Brush tops with egg wash. 11. Bake 20-25 minutes until deep golden brown and puffed. (If browning too fast cover the top with parchment paper) 12. Brush immediately with garlic butter when they come out of the oven. Let rest 5 minutes before cutting.

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See you next year Miami

Chicken and Mash INGREDIENTS * 1 whole chicken (4–5 lb), or 4 skin-on chicken breasts * Kosher salt * Freshly ground black pepper * Neutral oil * 2½–3 lb potatoes (Yukon Gold preferred) * 6 tbsp butter (for mash), plus 4–6 tbsp butter for basting * ¾–1 cup milk or cream, warmed For stock (optional, from bones): * Chicken carcass/bones (if breaking down whole chicken) * 1 carrot, chopped * 1 onion, quartered * 1 celery stalk, chopped * 1 celery stalk, chopped * Water, to cover For creamy mustard gravy: * 3 tbsp butter * 3 tbsp all-purpose flour * 2 cups chicken stock (homemade or store-bought) * ½ cup heavy cream * 1 tbsp Dijon mustard * 1 tbsp whole-grain mustard * Fresh herbs (thyme, parsley, or chives) RECIPE 1. Break down whole chicken; keep breasts skin-on. Season generously with salt and refrigerate uncovered at least 1 hour (or overnight).
(Option: skip breakdown and use skin-on chicken breasts.) 2. If making stock: add chicken bones, carrot, onion, celery, and water to a pot. Simmer 45–90 minutes. Strain and reserve.
(Option: use store-bought stock.) 3. Heat oven to 400°F / 205°C. Stab potatoes all over and bake directly on rack until fully tender, 60–75 minutes. 4. Peel hot potatoes and pass through a fine mesh sieve or ricer. Add butter, warm milk, salt, and pepper. Keep warm. 5. Heat oven-safe skillet over medium heat with oil. Place chicken skin-side down and cook until deeply golden and crisp. 6. Lower heat, add butter to pan, and continuously baste chicken with foaming butter until fragrant and glossy. 7. If breasts are thick, transfer skillet to oven and roast until just cooked through (internal temp ~160–165°F). 8. Remove chicken and rest. 9. In same pan, melt butter. Whisk in flour and cook 1–2 minutes until lightly golden. 10. Gradually whisk in chicken stock, then cream, Dijon, and grainy mustard. Simmer until thick and glossy. 11. Season gravy with salt, pepper, and fresh herbs. 12. Serve chicken over mash and spoon mustard gravy on top.