In a large bowl, mix together the ground beef, cabbage, green onions, garlic, soy sauce, sesame oil, ginger, salt, and cornstarch.

Place a wrapper on your work surface and spoon about 1 tablespoon of the filling into the center of the wrapper.

Dip your finger in water and run it around the edge of the wrapper. Fold the wrapper in half to create a half-moon shape, and press the edges to seal the dumpling.

Repeat with the remaining wrappers and filling.

Heat a large skillet or wok over medium-high heat. Add a little oil (about 1 tbsp) and when the oil is hot, add the dumplings and cook for about 1-2 minutes, or until the bottoms are golden brown.

Add about 1/4 cup of water to the skillet, and cover with a lid. Turn the heat down to medium and let the dumplings steam for about 5-7 minutes, or until the filling is cooked through.

Serve the dumplings hot, with soy sauce and/or chili oil for dipping.

In a small bowl, mix together the soy sauce, rice vinegar, honey, garlic, ginger, sesame oil, five spice powder, and cayenne pepper (if using).

Place the chicken wings in a large resealable bag or bowl and pour the marinade over them. Toss to coat the wings evenly and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Remove the wings from the marinade and let the excess marinade drip off. Place the wings in a large bowl and toss them with the cornstarch.

Heat about 2 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F. Carefully add the chicken wings to the hot oil and fry for about 10-12 minutes, or until golden brown and crispy. Be sure to turn them occasionally to ensure even cooking.

Remove the chicken wings from the oil with a slotted spoon and place them on a paper towel-lined plate to drain.

Garnish with green onions and sesame seeds and serve immediately.

In a medium bowl, mix together the heavy cream, mayonnaise, honey, rice vinegar, sugar, salt, and white pepper. Set aside.

In a separate bowl, toss the shrimp with the cornstarch until evenly coated.

Heat about 2 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F. Carefully add the shrimp to the hot oil and fry for about 2-3 minutes, or until golden brown and crispy. Be sure to turn them from time to time to make sure that the shrimp are even cooking.

Separate the shrimp from the oil utilize paper towels to drain the shrimp.

Gently fold in the shrimp and walnuts.

Garnish with green onions and sesame seeds and serve immediately.

Decorate with green onions and sesame seeds. The shrimp is now ready to be served.

In a large pot, utilzie high heat o bring the broth to a boil. Add the shrimp, tofu, carrots, celery, mushrooms, and garlic.

Reduce the heat to medium-low and let the soup simmer for about 10 minutes or until the vegetables are tender.

In a small bowl, mix together the soy sauce, sesame oil, sugar, and cornstarch. Stir this mixture into the soup.

Slowly pour the beaten eggs into the soup while stirring gently.

Stir in the green onions.

Season with salt and pepper to taste.

Serve hot.

In a large skillet, cook the ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.

Add the cabbage, carrots, onion, garlic, and ginger and cook for another 5-7 minutes or until the vegetables are tender.

Stir in the soy sauce, rice wine, sugar, and salt and pepper to taste. Remove from heat and let the filling cool slightly.

To assemble the egg rolls, place about 2 tablespoons of the filling near one corner of each wrapper. Roll the wrapper tightly around the filling, tucking in the sides as you go.

In a deep, heavy saucepan, heat the oil to 375°F. Carefully add the egg rolls to the hot oil and fry until golden brown, about 2-3 minutes.

Drain the egg rolls on paper towels.