Whether you're longing for a real taste of China or just craving restaurant takeout, you'll find everything from classic Chinese-American dishes to regional staples in this recipe collection. So put down the phone and try making it at home!
Curated by Ethan Johns
These dumplings are stuffed with a savory filling of pork and scallions, then steamed to perfection. The dipping sauce is salty and sweet with a just a hint of chili oil.
This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce.
Tender ribs flavored with hoisin, brown sugar, soy sauce and Chinese five spice.
These savory, flakey pan-fried breads are layered with softened butter and filled with the mildly oniony flavor of chives and scallions.
Eggplant is the star of this vegetarian entrée. The aromatic sauce goes heavy on the garlic and has just the right amount of Chinese five spice and chili oil.
Just like the sweet-and-spicy General Tso's chicken that you know and love, but with (extra-large) crispy, fried chicken tenders.
Enjoy the comforting flavors of an egg roll without the fried wrapper. This dish uses coleslaw mix for a quick dose of healthy, shredded cabbage and is topped off with a heavy drizzle of sweet and sour sauce.
Lightly fried chicken is coated in a spicy orange sauce and sandwiched inside steamed bao buns. Slather with Kewpie mayo and add fresh herbs to finish your masterpiece.
Everything you love about rich, savory Mongolian beef, but in meatball form! This is a quick easy dinner that pairs well with rice or noodles.
A healthy twist on a take-out favorite prepared with juicy shrimp and a simple but flavorful sauce.
"Yum yum yum! This is exactly what I've been craving. I made this tonight, mine with chow mein noodles and my mum's with rice noodles (she has a gluten-free diet) and both came out great! I will keep this recipe for years and make it again and again."
-XxXxkittykat
"From the four-year-old to the 87-year-old, this chicken was a big hit! I tripled the sauce, like some other reviewers, and added veggies. I hope to make this again!"
-DoubletheGarlic
"We really enjoyed this side dish. The flavor was a nice balance between sweet and salty, and we liked the fact that the bok choy wasn't cooked long, as the crunch of the stems was a nice contrast to the wilted leaves."
-Tinkerbell
"I love this recipe and have been making these for a couple of years. An easy variation I have come up with is to use a purchased, fully-cooked rotisserie chicken, shred it, then toss it in teriyaki and garlic. Then add the bagged coleslaw mix and fold it all into wrappers. Delicious and time-saving!"
-ktwilli
"Great recipe! I love the fact that this recipe calls for real bourbon. That's a flavor you just can't fake. Had it over fried rice and it was delicious."
-charliefinn
"Oh boy, this was excellent—as good or better than the Sweet and Sour Pork that I have had in restaurants. The pork was tender with a wonderful battered crust. I threw in some onion rings and mushrooms."
-ratherbeswimmin
"This recipe is delicious! No longer any need to pay restaurant prices to satisfy my craving! Next time I'll make some egg rolls to complete the experience."
-Megsamillion
"Of the different General Tso's Chicken recipes I have tried, this is the best by far. It is simply constructed using few ingredients, and comes out fabulously each time I make it, without fail! Red pepper flakes are just the thing to use if you don't have chili pods."
-Fiona L.
"The simplicity and flavor proportions are what makes it so tasty. I make it following the recipe often as a side dish. It's great to play with and extremely versatile."
-William H.
"This dish is just hot enough, but you can add more heat if you like. I like the flavor of the sesame oil and sesame seeds in this dish; I toast the seeds until they're nearly brown. This makes a nice and quick side dish for dinner, or a tasty light lunch."
-EdsGirlAngie
"A flavorful dish made in less than 15 minutes. I saved time by using peeled and deveined shrimp. The outcome surpassed my expectation. The finely chopped ginger blended well with the other fresh ingredients."
-Peter Pan
While a little time-consuming, these steamed buns are worth the effort. They're similar to those served at Din Tai Fung, a Michelin-starred chain of dumpling restaurants.
"These are absolutely the best! They were easy to assemble and a pleasure to eat! My kids thought they tasted like we were at a restaurant."
-Emmbee
While not exactly an authentic recreation of the sweet-and-salty Chinese condiment, this DIY hoisin sauce—which uses peanut butter instead of miso paste—is a handy alternative in a pinch. GK user and hoisin aficionado joyink calls it "a little different but very, very good!"
"This is a fiercely fiery dish but addictive and always just what the doctor ordered! I love this recipe and I swear it helps me recover more quickly when I'm sick."
-Hajar Elizabeth
"Of the several attempts I've made to cook this dish, this is by far my favorite! The chicken is tender and the sauce is amazing! It's perfect if you double the sauce."
-Michael B.
"I made potstickers last night and my husband made this sauce to go with them. It was amazing! I could almost drink this stuff alone!"
-Pismo
"This soup was spectacular! More refreshing than even a restaurant because it's fresh and bright-tasting. To make it even easier, use a glass, four-cup measure to whisk the eggs in, then just pour slowly into the broth and whisk to break the eggs up."
-Three Kids Make Me
"Wow is all I can say. This was shockingly good, given the simple ingredients. Don't let this recipe slip past you. If you use the freshest, best ingredients it's a wonder."
-MarraMamba
Traditionally hand-pulled or ripped, you can make these noodles easily at home. The soup is rich and spiced. Watch out for splatters and spills while eating!
"Here's a little tip for making crab Rangoon: make sure you squeeze out all the air before sealing the wonton. If you don't, a huge bubble will form when they're frying, causing them to pop open."
-tgobbi
"They are 100 times better than any Chinese restaurant dumpling I have eaten! I used rice wine vinegar instead of rice wine and they turned out great."
-Sherismiley
"This was delicious. The hint of sherry and slight saltiness of the low-sodium soy sauce made a light, flavorful sauce. This dish comes together very quickly and the bright, Kelly-green color of the broccoli is stunning."
-ratherbeswimmin
"Terrific recipe! I tweaked it and just threw everything into the Crock Pot and cooked on high for about three hours (adding the noodles during the last 20 minutes). Other than that followed the recipe. Very easy, very delicious!"
-Elisa72
"I always assumed wonton soup would be labor intensive, but this recipe goes to show that it can be done rather easily. Flavor of the wontons was fantastic."
-Kim 127
"Wow! These were so tender and full of flavor. I usually make them with pork, but I wanted to try the chicken. It's now my new favorite recipe for steamed pot stickers!"
-Diana Adcock
"Quick, easy and extremely good. Just added more shrimp, because my family really loves shrimp!"
-Darkhunter
"The beef was very tender! First time that I've made a beef stir-fry where the meat wasn't kinda chewy. The long marination is definitely the big key to this recipe."
-Lilladyc
"Thank you for this wonderful technique. I have often made my own chili oil, waiting weeks before the cold oil absorbs the chili flavor. This cuts the whole process a day or so."
-justcallmetoni
"Easy-peasy, and very tasty. Loved the addition of the chili and sesame oil, as well as the rice vinegar."
-French Tart
"When you’re short on time and in need of something nutritious, then this 15-minute vegan mapo tofu will certainly satisfy your taste buds. It is both spicy and aromatic."
-hello
"I loved all the flavor on the meat. Served it with fried rice. I wish I would have doubled the recipe—could have used the leftovers to make Chinese buns."
-adopt a greyhound
"This recipe is as good as the ones I'd normally get from a restaurant, and it just tastes so much better. The result is so worth the wait. Believe me, you won't even feel time when you're savoring every piece."
-Danny V-Li Teok
"This made my whole house smell fantastic. All my friends and family loved it, and it's also super easy to prepare and to switch up to fit your needs. That's a win-win!"
-Seth L.
"Sea cucumbers, with their gelatinous texture, are a delicacy in Chinese cuisines. They are largely flavorless, however, they have the ability to soak up the flavors of foods and seasonings it is cooked in."
-SkipperSy
"Tried this recipe tonight and it was great. It got a big thumbs-up from the kids. They were raised in Southeast Asia and have had chicken rice in three different countries and this one was pretty darn close."
-vroutley
"This recipe is amazing! It tastes great and works well. I had a little trouble with the folding at first, but once I got it down it was fast and fun."
-runawayrun
"This was so yummy! I used white tea instead of green and chose cantaloupe for my melon. I've loved bubble tea for years, and it's nice to see it becoming mainstream so that it's easier to find pearl tapioca to make it at home!"
-AmandaInOz
Pro tip: use an egg ring or a tuna can with both ends removed to keep the egg mixture from spreading out in the pan.
"This traditional Chinese dessert is made with a crispy Suzhou-style crust and a sweet, but also a little salty and mouth-numbing sesame filling. I fell in love with it with just one bite!"
-NUT.Pasta
"In autumn, even cool weather, it's a bit more fibrous, so would suggest stripping bottom leaves and small stems from the main stem and discarding that."
-nbrand
