There she is - Chef Jaden Hair!
Cary kneading the dough with Chef Jaden's assistance.
Seafood mixture for Wonton Soup
Step 1 - a teaspoon of mixture in the center of the Wonton.
Step 2 - seal with slurry (equal parts water and flour)
Step 3 - fold in middle and wrap around to make “cleavage”
Step 4 - the pefect wonton!
Jaden showing us how her son learned how to make wontons!
Finished products - yields about 40 wontons.
boiling in the broth
Taking out the Wontons safely (oooh steam!)
Wontons cooling off)
Blanching off the bok choy
plating up the Wonton Soup
Ingredients for Sticky Buns
Hot Wok - watch out!
Adding in the ingredients
Quick Sautee...
keep it moving!
Mixing the pork for the egg rolls
How to properly divide the Sticky Buns dough into 12 equal parts - not as easy as it seems!
The dough as evenly as we could get it
Shaping the Sticky Dough pieces into round circles
Adding the mixture
Sticky Dough mixture
The finished product!
Debbie tasting the fruits of her labor
Mixture for the Pork Egg Rolls
Rolling the egg rolls
Roll them tightly and small!
Chef Jaden bringing down the steamers for the Sticky Buns
Debbie rolling a egg roll
Cary wrapping an egg roll as well
Rolling, rolling, rolling!
Swapping lower level of the Steamer with the upper level
How to tell if the wok is ready to fry - stick a wooden stick in and watch the bubbles come up!
Frying the Egg Rolls
YUMMMMM Sticky Buns!
How NOT to roll an egg roll - too much oil gets in, they look like this!
Everyone enjoying the fruits of their labor
