3 recipes converted from their YouTube cooking videos.

A silky, protein‑rich Chinese dessert where fresh ginger juice coagulates homemade soy milk into a soft, tofu‑like pudding. Made with just soy beans, water, ginger, and a touch of sugar, this vegan treat is steamed to set and served warm or chilled.

Crispy‑on‑the‑outside, chewy‑on‑the‑inside pan‑fried dumplings filled with pork, vegan shrimp, vegan beef crumbles, bamboo shoots and aromatic Chinese chives. The translucent glutinous‑rice wrapper gives a beautiful view of the colorful filling, while a quick pan‑fry adds a golden crunch.

A crisp, tangy Asian‑style cucumber salad that’s quick to throw together. The cucumbers are lightly smashed to release their juices, then tossed in a savory‑sweet dressing of garlic, Chinkiang vinegar, soy sauce, sesame oil, sugar, and a touch of Sichuan chili oil. Finished with fresh cilantro and toasted sesame seeds or peanuts, this side dish adds bright flavor and crunch to any meal.