Asian Thanksgiving Recipes: 16 Family Dishes Everyone Asks for Before the Pie Comes Out

Asian Thanksgiving Recipes are a Breakout search in the United States this month, and for millions of families they are simply what the holiday tastes like. The turkey still gets the place of honor, but beside it sit sticky rice, buttery garlic noodles and a plate of dumplings someone folded while the parade was on. The classic American Thanksgiving dinner has always changed with the people who cook it, and these dishes show how. This list gathers Chinese, Korean, Japanese, Vietnamese American and Thai inspired favorites, from a soy and ginger glazed bird to miso mashed potatoes, kabocha pie and next-day congee. Every slide has a short shopping list and simple steps. Start with the turkey and build the feast from there..

Soy and Ginger Glazed Roast Turkey for Asian Thanksgiving Recipes

In many Chinese American and Korean American homes, the turkey comes out of the oven shiny and mahogany brown, brushed with soy sauce, ginger, garlic and honey. The glaze caramelizes in the last 45 minutes and makes the skin taste a little like the best roast duck. Brush it on late, or the sugar darkens too fast. Roast until the thickest part of the thigh reads 165 F. For more ways to keep the bird juicy, see these never-dry turkey methods. It is the centerpiece that starts the entire spread..

You will need: 12 to 14 lb turkey, 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp grated ginger, 6 garlic cloves minced, 2 tbsp sesame oil, 2 tbsp rice vinegar, 4 tbsp melted butter, 1 onion quartered, sesame seeds and scallions to finish

How to make it: 1. Pat the turkey dry, rub with butter and tuck the onion into the cavity. 2. Roast at 325 F, about 13 minutes per pound. 3. Simmer soy sauce, honey, ginger, garlic, sesame oil and vinegar 5 minutes for the glaze. 4. Brush on every 15 minutes during the last 45 minutes. 5. Rest 30 minutes, then scatter sesame seeds and scallions before carving.

Buttery Garlic Noodles

Buttery garlic noodles became a San Francisco and Los Angeles legend in Vietnamese American restaurants, and today they show up at Thanksgiving right next to the turkey. Spaghetti or egg noodles are tossed with plenty of butter, garlic, a splash of oyster sauce and a shower of parmesan. Cook the garlic gently so it turns golden but never bitter. Kids love them, they reheat well, and they are a staple of Asian Thanksgiving Recipes. If your family is already hooked, try more garlic noodle ideas. Will they replace mac and cheese at your table?

You will need: 1 lb spaghetti or egg noodles, 6 tbsp butter, 10 garlic cloves minced, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, 1/2 cup grated parmesan, 3 scallions sliced

How to make it: 1. Boil the noodles until just tender and save 1/2 cup pasta water. 2. Melt butter and cook garlic over low heat 3 to 4 minutes until golden. 3. Stir in oyster sauce, soy sauce and sugar. 4. Toss the noodles in the pan with a splash of pasta water. 5. Top with parmesan and scallions.

Sticky Rice in Lotus Leaves, a Star of Asian Thanksgiving Recipes

Ask a Chinese American family what sits where the bread stuffing usually goes, and many will say sticky rice. Glutinous rice is steamed with Chinese sausage, shiitake mushrooms and savory chicken, often wrapped in fragrant lotus leaves that perfume every grain. You can also skip the leaves and serve it from a big pan. Soak the rice overnight so it steams evenly. It is often the first dish to run out. Set it beside the stuffing everyone asks for and let guests pick a side. Is sticky rice already a tradition at your house?

You will need: 3 cups glutinous rice soaked overnight, 3 Chinese sausages diced, 8 dried shiitake mushrooms soaked and diced, 1 cup diced cooked chicken, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 4 dried lotus leaves soaked (optional), 4 scallions sliced

How to make it: 1. Drain the rice and steam 30 minutes until tender. 2. Stir-fry sausage, mushrooms and chicken 5 minutes. 3. Toss with the rice, soy sauce, oyster sauce and sesame oil. 4. Wrap portions in lotus leaves, or pack into a baking dish. 5. Steam 20 minutes more and scatter scallions before serving.

Miso Butter Mashed Potatoes for Asian Thanksgiving Recipes

A spoonful of white miso stirred into mashed potatoes adds a savory depth that people can never quite place. It works like extra salt and butter at the same time. Start with Yukon Gold potatoes for the creamiest texture and warm the milk before mashing. Taste before you add more salt, since miso is already salty. Of all the Asian Thanksgiving Recipes here, this is the easiest one to sneak onto a traditional menu. For more spuds, see these creamy holiday mashed potatoes. Would anyone even notice the twist?

You will need: 3 lb Yukon Gold potatoes peeled and cubed, 6 tbsp butter, 3 tbsp white miso, 3/4 cup warm milk, salt and pepper, 2 scallions sliced

How to make it: 1. Boil the potatoes in salted water until fork tender, about 15 minutes. 2. Drain and return to the pot. 3. Mash the butter and miso together, then add to the potatoes. 4. Mash in the warm milk until creamy. 5. Season, add a pat of butter and top with scallions.

Gochujang Glazed Carrots

Gochujang is a sweet and spicy Korean chili paste, and a little goes a long way on roasted carrots. Mixed with honey and butter, it turns into a glossy red glaze with gentle heat. Use slim carrots with a bit of green top left on for a pretty platter. Roast them first, then glaze for the last 10 minutes so the sugar does not burn. They brighten up any tray of roasted vegetable sides. Is your family team spicy or team mild?

You will need: 2 lb slim carrots peeled, 2 tbsp neutral oil, 1/2 tsp salt, 2 tbsp gochujang, 2 tbsp honey, 2 tbsp melted butter, 1 tsp rice vinegar, sesame seeds, chopped cilantro

How to make it: 1. Heat the oven to 425 F. 2. Toss the carrots with oil and salt and roast 20 minutes. 3. Whisk gochujang, honey, butter and vinegar. 4. Brush the carrots with glaze and roast 10 minutes more. 5. Sprinkle with sesame seeds and cilantro.

Korean Japchae Glass Noodles

Japchae is the Korean glass noodle dish served at nearly every big family celebration, so it fits right in at Thanksgiving. Chewy sweet potato starch noodles are tossed with spinach, carrots, mushrooms and onions in a sweet soy and sesame sauce. Cook each vegetable separately for the best color, then toss it all together. It tastes great warm or at room temperature, which makes it perfect for a buffet. Noodle lovers will also enjoy these cozy noodle bowls. Have you tried japchae before?

You will need: 8 oz sweet potato glass noodles, 4 oz spinach, 1 carrot julienned, 1 onion sliced, 6 shiitake mushrooms sliced, 1/4 cup soy sauce, 2 tbsp sugar, 2 tbsp sesame oil, 2 garlic cloves minced, 1 tbsp toasted sesame seeds

How to make it: 1. Boil the noodles 6 minutes, rinse, drain and cut into shorter lengths. 2. Blanch the spinach and squeeze dry. 3. Stir-fry carrot, onion and mushrooms separately in a little oil. 4. Mix soy sauce, sugar, sesame oil and garlic. 5. Toss noodles, vegetables and sauce and top with sesame seeds.

Pan-Fried Pork and Cabbage Dumplings

Folding dumplings around the kitchen table is a holiday ritual in many Chinese American families, and it keeps everyone busy while the turkey roasts. A simple pork and napa cabbage filling is seasoned with ginger, soy sauce and sesame oil. Salt the cabbage and squeeze it dry so the filling stays juicy, not watery. Cook the pork to 160 F. Pan-fry them for crisp golden bottoms, a favorite move in Asian Thanksgiving Recipes. If you love little wrapped bites, see these wonton wrapper appetizers. Who folds the neatest dumplings in your family?

You will need: 1 lb ground pork, 3 cups finely chopped napa cabbage, 1 tsp salt, 1 tbsp grated ginger, 2 scallions minced, 2 tbsp soy sauce, 1 tbsp sesame oil, 40 round dumpling wrappers, 2 tbsp neutral oil, soy sauce and vinegar for dipping

How to make it: 1. Toss the cabbage with salt, rest 15 minutes and squeeze dry. 2. Mix with pork, ginger, scallions, soy sauce and sesame oil. 3. Spoon 1 tsp onto each wrapper, wet the edge and pleat closed. 4. Fry in oil 2 minutes, add 1/3 cup water, cover and steam 6 minutes. 5. Uncover and crisp the bottoms.

Goguma Mattang, Candied Korean Sweet Potatoes

Goguma mattang is a beloved Korean snack of sweet potato chunks fried until crisp, then tossed in a shiny sugar syrup with black and white sesame seeds. The coating sets into a thin, crackly shell, a little like a candy apple. It is one of the sweetest Asian Thanksgiving Recipes and a fun swap for the marshmallow dish, and kids grab them by the handful. Toss quickly while the syrup is hot so every piece gets coated. Compare it with a classic sweet potato casserole and let the table vote. Which one would win at your house?

You will need: 2 lb sweet potatoes peeled and cut in chunks, oil for frying, 1/3 cup sugar, 2 tbsp honey, 1 tbsp water, 1 tsp toasted sesame seeds, pinch of salt

How to make it: 1. Soak the chunks in cold water 15 minutes and pat very dry. 2. Fry at 325 F for 6 minutes, rest 2 minutes, then fry again at 350 F until golden. 3. In a clean pan, melt sugar, honey and water until bubbling. 4. Toss the potatoes in the syrup off the heat. 5. Sprinkle with sesame seeds and salt and spread out to set.

Korean Scallion Pancakes

Pajeon, the crisp Korean scallion pancake, is a fun appetizer to pass while everyone waits for the turkey. A thin batter of flour, egg and cold water is poured over long scallion pieces in a hot pan, then pressed flat so the edges turn lacy and golden. Use plenty of oil and do not flip too soon. Cut into wedges and serve with a soy and vinegar dip, a crowd favorite among Asian Thanksgiving Recipes. It sits happily beside other savory pancakes from around the world. Who will sneak the first wedge?

You will need: 1 cup flour, 1 tbsp cornstarch, 1 large egg, 3/4 cup ice water, 1/2 tsp salt, 2 bunches scallions cut in 4 inch pieces, 4 tbsp neutral oil, soy sauce and rice vinegar for dipping

How to make it: 1. Whisk flour, cornstarch, egg, ice water and salt into a thin batter. 2. Heat 2 tbsp oil in a large skillet. 3. Lay in half the scallions and pour half the batter over them. 4. Press flat and cook 4 minutes per side until crisp. 5. Repeat, cut into wedges and serve with dipping sauce.

Kabocha Squash Pie to End Asian Thanksgiving Recipes on a Sweet Note

Kabocha is a Japanese winter squash with sweet, dense orange flesh, and it makes a pie even silkier than pumpkin. Roast the squash, scoop the flesh and blend it smooth with warm spices and evaporated milk. A pinch of ginger and cinnamon keeps it familiar. Bake until the edges are set and the center still jiggles a little. This is a lovely dessert for fans of Asian Thanksgiving Recipes who still want pie. Find more pies beyond pumpkin for the dessert table. Kabocha or pumpkin?

You will need: 1 1/2 cups roasted kabocha puree, 3/4 cup brown sugar, 2 large eggs, 1 cup evaporated milk, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp salt, 1 unbaked 9 inch pie crust, whipped cream

How to make it: 1. Roast halved kabocha at 400 F for 40 minutes, scoop and puree. 2. Whisk puree, sugar, eggs, milk, spices and salt. 3. Pour into the crust. 4. Bake at 425 F for 15 minutes, then 350 F for 35 to 40 minutes until just set. 5. Cool 2 hours and top with whipped cream.

Steamed Pork Dumplings

Steamed dumplings are the gentle cousin of the pan-fried kind, soft and tender with a juicy pork filling that spills a little broth when you bite in. Many families steam a basket or two as the first course, so hungry guests have something warm while the turkey rests. Line the steamer with cabbage leaves or parchment so they do not stick. Freeze extras on a tray for later. They also fit nicely into a lineup of make-ahead holiday starters. Steamed or pan-fried?

You will need: 1 lb ground pork, 1 cup minced napa cabbage salted and squeezed, 1 tbsp grated ginger, 2 scallions minced, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, 40 dumpling wrappers, cabbage leaves for lining

How to make it: 1. Mix pork, cabbage, ginger, scallions, soy sauce, sesame oil and sugar. 2. Fill and pleat each wrapper. 3. Line a steamer with cabbage leaves. 4. Steam over boiling water 10 to 12 minutes until the pork reaches 160 F. 5. Serve hot with soy and vinegar dip.

Simmered Kabocha, a Gentle Side for Asian Thanksgiving Recipes

Kabocha nimono is a Japanese home-style side of squash simmered in a light, sweet soy broth until it turns tender and glossy. Leave some of the green skin on so the pieces hold their shape and look pretty in the bowl. It takes about 15 minutes and tastes good warm or at room temperature, which helps when the oven is full. The flavor is mild enough for picky eaters. Fans of squash will also love these winter squash recipes. Have you tried kabocha yet?

You will need: 1 small kabocha squash (about 2 lb), 1 1/2 cups dashi or water, 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp mirin-style sweet rice seasoning or 1 extra tsp sugar

How to make it: 1. Seed the kabocha and cut into 2 inch chunks, peeling a few strips of skin. 2. Arrange skin side down in a wide pot. 3. Add dashi, soy sauce and sugar. 4. Cover with a smaller lid or parchment and simmer 12 to 15 minutes until tender. 5. Rest in the liquid 10 minutes before serving.

Korean Roasted Sweet Potatoes

In Korea, winter street vendors sell gungoguma, entire sweet potatoes roasted until the skins blister and the insides turn soft, sticky and naturally sweet. At home, you can get the same result in the oven with nothing but time. Pick slim potatoes so they cook evenly, and do not wrap them in foil, which steams them. Serve them unpeeled on a platter and let everyone split their own. For more ideas, see these sweet potato recipes beyond casserole. Could dessert really be this simple?

You will need: 6 slim sweet potatoes, a pinch of flaky salt, butter for serving (optional)

How to make it: 1. Heat the oven to 425 F. 2. Scrub the potatoes and pat dry. 3. Set them on a foil-lined sheet pan without wrapping. 4. Roast 50 to 60 minutes, turning once, until sticky juices bubble out. 5. Split open, add salt and butter, and serve warm.

Turkey Fried Rice for the Day After

Leftover turkey and day-old rice are made for each other. Fried rice turns the Friday fridge into a fast skillet dinner with eggs, peas, carrots and scallions. Cold rice is the secret, since fresh rice turns mushy. Get the pan very hot and spread the rice out so it gets a little crispy. Refrigerate leftover turkey within two hours of the meal and use it within four days. It is one of the most practical Asian Thanksgiving Recipes on the list. Find more day-old rice dinners here. Who claims the crispy bits?

You will need: 4 cups cold cooked rice, 2 cups chopped cooked turkey, 3 large eggs beaten, 1 cup frozen peas and carrots, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp neutral oil, 4 scallions sliced

How to make it: 1. Heat 1 tbsp oil in a wok, scramble the eggs and set aside. 2. Add remaining oil, then peas and carrots, and cook 2 minutes. 3. Add the rice and press flat until slightly crisp. 4. Stir in turkey, soy sauce, oyster sauce and sesame oil. 5. Fold in the eggs and scallions.

Thai Red Curry With Leftover Turkey

Leftover turkey gets a second life simmered in a creamy coconut milk red curry with bell peppers and fresh basil. It takes about 20 minutes and tastes nothing like day-three sandwiches. Red curry paste does most of the work, so taste and adjust the heat as you go. The same sauce works with pork or chicken. Serve over jasmine rice with lime wedges. It belongs on any list of smart Thanksgiving leftover ideas. How spicy do you like it?

You will need: 2 tbsp red curry paste, 1 can coconut milk, 1 cup chicken broth, 1 red bell pepper sliced, 1 cup green beans, 3 cups cooked turkey chopped, 1 tbsp fish sauce, 1 tsp brown sugar, 1/2 cup basil leaves, lime wedges

How to make it: 1. Fry the curry paste in a splash of coconut milk 1 minute. 2. Add the rest of the coconut milk and the broth and simmer. 3. Add pepper and green beans and cook 5 minutes. 4. Stir in turkey, fish sauce and sugar and heat to 165 F. 5. Add basil and serve over rice with lime.

Rice Congee, the Cozy End of Asian Thanksgiving Recipes

The morning after Thanksgiving, many Asian American families turn the turkey carcass into a pot of congee, a silky rice porridge that is gentle and warming. Simmer the bones with ginger for a quick stock, then cook rice in it until it breaks down and turns creamy. Top with shredded turkey, scallions and a drizzle of soy sauce, or add preserved egg like a Cantonese breakfast. Among Asian Thanksgiving Recipes, this one wastes nothing. Learn more about homemade bone broth too. Is congee your favorite next-day breakfast?

You will need: 1 turkey carcass, 3 inch piece ginger sliced, 12 cups water, 1 cup jasmine rice rinsed, 2 cups shredded turkey, salt, soy sauce, sesame oil, scallions, preserved egg or fried shallots (optional)

How to make it: 1. Simmer the carcass and ginger in water 2 hours, then strain. 2. Add rice to 10 cups stock and bring to a boil. 3. Simmer 1 hour, stirring often, until creamy. 4. Stir in the turkey and season with salt. 5. Serve with soy sauce, sesame oil, scallions and your favorite toppings.