The 1st International Kitchen – Chinese Cooking ”Post-event summary”/ 第1回インターナショナル・キッチン - 中国家庭料理 ”ご報告”




On Wed., June 19th, the 1st International Kitchen was held at Isogo District Center, when blue skies broke through the days of continuous rain as if it’s already a rainy season.
For the first kitchen event, we decided to try three of everyone’s favorite Chinese dishes: Daikon radish dumplings, Tofu skin salad, and Royal milk tea with tapioka from Madame Liang’s Chinese home cooking recipes.



When you make gyoza in Japan, you usually put garlic, Chinese chives, chopped Chinese cabbage or cabbage inside, right? Surprisingly, garlic is not often added in China. Ginger is often added, and seasonings such as soy sauce and salt are already added to the ingredients. Chinese chives are sometimes added, but various other vegetables are also added, and their contents vary from household to household. The ingredients used vary widely, from zucchini at Mr. Wang’s house to celery at Mr. Zhang’s house, which is not often heard of in Japan.
In Madame Liang’s kitchen, Daikon radish is added. Some people have mistakenly thought that Daikon dumplings are made by slicing Daikon radish into thin slices and sandwiching meat between them, but in fact, Daikon radish is chopped and put inside. The secret ingredient of the Liang family is dried shrimp. The sweetness of the Daikon and the flavor of the seafood make it for an elegant dish.


Whether you are a confident cook or a novice, you will listen to Madame Liang and work really hard to prepare your dish.


The yellow fried tofu-like material on the plate is tofu skin. It is a kind of hard, raw yuba, high in protein content and a healthy food. Today we will cut it into very thin strips and serve it as a salad. Tofu skin is a common ingredient in China, but it is still not well known in Japan.


Making dumplings in China is a family-based activity. The father kneads the dough, the mother makes the filling, and the children work together to wrap the filling in the dough. Madame Liang thinks it was a good event to remember her family, living in Japan – now her second home.


Filling the dumpling skin you have made by yourself with the ingredients is an enjoyable process. Unlike Japanese gyoza, there is no need to moisten the skin with water to wrap it but you simply press around the dumplings. In China, it is said that a “sitting dumpling” is a good dumpling, so the dumpling is formed so that it sits properly.

大家看看我们包的饺子 又美又香

Everyone is relieved after wrapping a large number of dumplings.





After boiling the dumplings, all that remains is to eat them.

This time, we made boiled gyoza (dumplings) that is not often eaten in Japan, but in China, boiled dumplings are very common. On the other hand, yaki-gyoza (fried dumplings) – very popular in Japan – is a kind of leftover dish in China, which is heated in a wok and eaten next day when there are some leftover dumplings, so yaki-gyoza is never served as a formal dinner. In Japan, yaki-gyoza is sometimes served with white rice as part of a gyoza set meal, but it is rarely served with white rice in China. It is like serving white rice as an accompaniment to sandwiches.
When Madame Liang ordered dumplings shortly after her arrival in Japan, she was really shocked to see only five dumplings on a plate. This time, we made at least 10 dumplings per person and did not prepare white rice.


Chinese dumplings are seasoned and can be eaten as they are, but Madame Liang recommends oyster soy sauce. This time, we also had a variety of other soy sauces, including dashi soy sauce, soy sauce for egg rice, and honjozo soy sauce.





It’s wonderfully done, as if we were in a fancy Chinese restaurant!

This time we had many female participants, but a man who was teleworking also joined us. I asked him what he thought,
“I was moved by the story of how Madame Liang received a scholarship to study in Japan from an organization that offers cooking classes in Japan. I am a big fan of dumplings, but this was my first time to make Daikon dumplings. I learned a lot of interesting stories such as Chinese people drink the dumpling-boiled water, etc. and it was a valuable cross-cultural experience for me because it is such a rare opportunity to learn cooking by someone from a foreign country. I heard that kneading the dough is father’s job, so I will try my best to make it at home.”

それでは、マダム・リャン家に伝わる秘伝のレシピを公開します! すべて4人分の材料となっています。
Now, we will reveal the secret recipe handed down in Madame Liang’s family. All ingredients are for 4 servings.



 ひき肉 : 400g 大根 : 300g 干しエビ : 10g

 A 塩 : 10g、 醬油 : 大匙2、 サラダ油 : 大匙5片栗粉 : 大匙1、紹興酒 : 大匙3
 B ねぎ : 30g 、ショウガ : 15g

<Daikon dumplings>
【Ingredients for 4 servings】: 40 dumplings
 Ground meat: 400g Daikon radish: 300g, Dried shrimp: 10g

 A Salt : 10g, Soy sauce : 2 tbs, Salad oil : 5 tbs, Potato starch : 1 tbs, Shaoxing wine : 3 tbs
 B Green onion : 30g, Ginger : 15g


 1. Finely chop Daikon radish and squeeze out the water. Add dried shrimp to minced meat and mix all lightly.
 2. Add A and chopped B to 1 and mix.

 ①強力粉 350g  
 ②薄力粉 50g 
 ③水 230g


【How to make the dumpling】
 ① 350g bread flour  
 ② Cake flour 50g 
 ③ 230g water

 1. Mix ① and ②, gradually add water and knead until smooth.
 2. Cut the dough into 13g portions, sprinkle with flour and roll out with a rolling pin.


【How to Boil Dumplings】
 The secret is to boil the dumplings in a wide-mouth pot with plenty of water. Place dumplings in a pot of boiling water, and when it comes to a boil, add about 100 ml of water and repeat three times to finish boiling.

 豆腐皮 : 125g, きゅうり : 1/2本, 人参 : 1/2本
 ドレッシング:ごま油 : 大匙3、つゆ : 大匙4、酢 : 大匙5


<Dried Tofu Salad>
【Ingredients for 4 servings】

 Tofu skin : 125g, Cucumber : 1/2, Carrot : 1/2
 Dressing: sesame oil : 3 tbs, sauce : 4 tbs, vinegar : 5 tbs

 1. Cut dried tofu into thin strips and boil for a few minutes.
 2. Cut cucumber and carrot into strips and mix with dressing.

 タピオカ : 40g、ミルク : 200ml、お湯 : 400ml
 紅茶 : 8(ティーバッグ)、 シロップ : 4個、 コンデンスミルク : 大匙4


<Royal milk tea with Tapioka>  
【Ingredients for 4 servings】

 Tapioca : 40g, Milk : 200ml, Hot water : 400ml
 Black tea : 8 tea bags, Syrup : 4 syrups, Condensed milk : 4 tbs

 1.Soak tapioca in water overnight. (about 8 hours)
 2.Add tapioca to boiling water and simmer for 20 minutes.
 3.Drain in a colander and rinse under cold water.
 4.Pour enough hot water to moisten the tea bags and leave to infuse for 3 minutes.
   Pour more hot water to make a thicker tea, cover with plastic wrap, and let steep
  for about 5 minutes. Add the syrup to it.
 5.Add milk and pour into a glass with ice cubes.
 6.Add tapioca and condensed milk.

The participants were able to learn some secret techniques from Madame Liang that we cannot share with you here, but we hope you will try them at home.
Please look forward to the next International Kitchen.