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Appetizers Asian Autumn Boston Restaurants Origins Recipe Sources Recipes

China Blossom Pumpkin Dumplings

This recipe is from David Yee, General Manager at China Blossom Restaurant & Lounge in Andover. Adding a traditional fall flavor to this classic Chinese dish results in pure pumpkin perfection. These dumplings are easy to whip up on a weeknight and fancy enough to serve at a special event.

Pumpkin Dumpling Ingredients

  • 1 egg
  • 1 cup canned pumpkin puree
  • 1 ¾ cups all-purpose flour
  • ½ tsp. nutmeg

Cooking Instructions
1. In a small bowl, mix egg and pumpkin puree. Beat in flour, a little at a time, until the dough is smooth and elastic. Add nutmeg and stir to incorporate.

2. Bring a large pot of salted water to a boil. Place several tablespoons of the dough on a cutting board and spreading until it is ¼ of an inch thick.

3. Slice ¼-inch-thick and 3-inch-long strips and drop into boiling water. The dumplings will take shape as they hit the water.

4. As the dumplings rise to the surface, cook another minute and then remove from water with a slotted spoon. Place cooked dumplings into a bowl of ice water, then drain.

5. Before serving, sauté dumplings in butter and season with salt and pepper.

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Appetizers Asian Boston Restaurants Featured Recipes

China Blossom’s Crab Rangoons

North Andover’s China Blossom Restaurant & Lounge shares its 52-year-old recipe for its famous creamy, crispy crab rangoons.

Ingredients

  • 7 egg roll wrappers
  • 8 oz. cream cheese
  • 8 oz. crab, lightly flaked
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 2 tbs. vinegar
  • 1 egg
  • 1 cup water
  • 8-10 cups canola oil for frying

Filling

In a large mixing bowl, combine the cream cheese, crab, onion, and garlic. Toss well and coat with vinegar.

Egg Wash

Add water to beaten egg in a small bowl.

Preparation

  1. Lay one egg roll wrapper on a flat work surface like a diamond in front of you.
  2. Wet edge on all four sides of the egg roll wrapper with egg wash using a small brush or fingers.
  3. Add 1 tbs. of crab filling to the middle of the egg roll wrapper.
  4. Fold the egg roll wrapper in half by marrying the bottom corner with the top corner. Apply pressure around the edge to seal the crab rangoon.
  5. Repeat 1-4 for remaining wrappers and filling.

Cooking Instructions

  1. Heat soybean oil in wok or deep-fryer.
  2. Drop rangoons into oil for four minutes or until golden brown.
  3. Remove to a paper towl-lined plate to absorb excess oil.

Serve

Serve with sweet duck sauce or Chinese hot mustard on the side for dipping.

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Alcoholic Drinks/Cocktails Featured Recipes

Halloween Zombie Cocktail

Ingredients

  • 1 oz. Ron Virgin Light Rum
  • 1 oz. Ron Virgin Heavy Rum
  • 1/2 oz. Bols Orange Curacao
  • 2 oz. Orange Juice
  • 1.5 oz Sour Mix
  • Float Myers Rum

Directions

Combine all ingredients but the Myers rum in a shaker. Shake vigorously and strain over ice in a tumbler of your choice. Add Myers rum over the top and garnish with an orange slice, pineapple chunk, and Maraschino cherry.

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Asian Entree/Dinner Meals

Homemade vegetable lo mein

This is a simple way to make restaurant quality lo mein in the comfort of your own home. This recipe highlights the savory flavors of the noodles and soy, while incorporating a sweet crunch from the fresh vegetables. This dish is enough for two people to share.

Ingredients

  • 8 oz. cooked, lo mein noodles (available at most major supermarkets and specialty, Asian markets.)
  • 1 tsp. vegetable oil
  • 1 tsp. dark soy sauce
  • 1 tsp. oyster sauce
  • Pinch of sugar
  • Pinch or salt
  • Pinch of msg
  • 1 cup diced celery
  • 1 cup fresh bean sprouts
  • 1 cup sliced, white mushrooms
  • 1/2 cup pea pods
  • 1/2 cup julienne red & green bell peppers
  • 1 cup diced onions

Instructions

  1. Heat vegetable oil in wok over high heat.
  2. Cook celery, bean sprouts, white mushrooms, pea pods, bell peppers, and onions over high heat for 1-2 minutes.
  3. Add soy sauce and oyster sauce. Toss and stir until well incorporated with the vegetables (10-20 seconds.)
  4. Stir in the sugar, salt, and then MSG over a 2o second period, making sure each ingredient is incorporated before adding the next.
  5. Add cooked lo mein noodles, stir for 10 seconds, and serve.
Categories
Alcoholic Drinks/Cocktails Featured Recipes

China Blossom’s Ko Ko Head

Here is a cocktail available at China Blossom in North Andover.

Ingredients 

  • 2.5 oz. light rum (ex. Bacardi Silver)
  • 1.25 oz. cream of coconut (Coco Lopez)
  • 2.5 oz. pineapple juice
  • 0.3 oz. Grand Marnier

Instructions

Combine Bacardi Silver, Grand Marnier, add Cream of Coconut and pineapple juice, shake well and pour into a coconut tiki cup (a highball glass will work in a pinch.)  Garnish drink with an orange, lime, and maraschino cherries.