Sesame Chili Dumpling Dipping Sauce

Sesame Chili Dumpling Dipping Sauce

von | Apr. 21, 2024 | ASIAN, DIPS & SPREADS, SESAME, SPICY, UMAMI, UP TO 30 MINUTES, VEGAN

Sesame Chili Dumpling Dipping Sauce

Sesame Chili Dumpling Dipping Sauce

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April 21, 2024 by Kimberly

Kick up your dumpling game with Sesame Chili Dumpling Dipping Sauce! Spicy, nutty, and bursting with flavor, it’s the perfect match for any dumpling.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

5 min

SERVES

2 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Elevate your dumplings with this Sesame Chili Dumpling Dipping Sauce, a bold blend that combines the nutty depth of toasted sesame with the fiery kick of chili. This sauce is not just a side but a star, turning any dumpling, whether homemade or store-bought, into a gourmet treat. It’s perfect for those who love a little heat and a lot of flavor in their meals.

Serve this Sesame Chili Dumpling Dipping Sauce alongside your favorite dumplings. Its vibrant flavor complements everything from classic pork dumplings to vegetable gyoza. It’s also fantastic as a dressing for Asian salads or as a spicy drizzle over grilled meats. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this sauce will add a delicious, zesty twist to your dishes.

Keep this sauce fresh by storing it in an airtight container in the refrigerator. It stays vibrant and tasty for up to three days, making it a convenient and flavorful addition to quick meals and snacks.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Sesame Chili Dumpling Dipping Sauce
Sesame Chili Dumpling Dipping Sauce

LET’S MAKE A PIECE OF HAPPINESS

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Sesame Chili Dumpling Dipping Sauce

Sesame Chili Dumpling Dipping Sauce

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  • Author: Kimberly
  • Total Time: 5 minutes
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small bowl
  • small frying pan

 

Ingredients

  • 2 tbsp soy sauce
  • 1 tbsp hot water
  • 1 tsp crispy chili oil
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • 1/2 tsp rice vinegar
  • 1.5 tsp sesame seeds
  • 2 garlic cloves

Instructions

  1. Dissolve the sugar in the bowl by stirring in hot water.
  2. Then, in a small pan without adding any oil, toast the sesame seeds until they are golden brown and fragrant.
  3. Meanwhile, add the following ingredients to the sugar in the bowl: 2 tablespoons soy sauce, 1 teaspoon crispy chili oil, 1/2 teaspoon sesame oil, and 1/2 teaspoon rice vinegar. Peel and finely chop or press two garlic cloves and add them to the sauce. Stir everything well.
  4. Carefully pour the hot sesame seeds into the sauce. It will sizzle beautifully 🙂 Now stir everything together and serve.
  • Cook Time: 5 min

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Easy Homemade Dumpling Wrapper

Easy Homemade Dumpling Wrapper

von | Apr. 19, 2024 | ASIAN, COMFORT FOOD, OVER 120 MINUTES, VEGAN

Easy Homemade Dumpling Wrapper

Easy Homemade Dumpling Wrapper

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April 19, 2024 by Kimberly

Create your own dumpling wrappers at home! Simple, fun, and perfect for holding all your delicious fillings—get ready for a truly customized dining experience!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 20 min

SERVES

60 wrappers

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the delightful world of homemade dumpling wrappers, your first step to authentic, scrumptious dumplings. Crafting these wrappers at home is not only simple, but it also allows you to infuse a personal touch into every bite, making each dumpling truly your own.

Fill these pliable wrappers with anything from seasoned pork to mixed vegetables, seal, and then steam, boil, or fry. Serve them hot with a side of soy sauce, vinegar, or a spicy dipping sauce for a perfect snack or meal. They’re a fantastic addition to any gathering, allowing guests to discover the joys of fresh, homemade dumplings.

Store your dumpling wrappers by layering them with parchment paper and keeping them in an airtight container. They’ll stay fresh in the refrigerator for up to one day or can be frozen for extended use.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Easy Homemade Dumpling Wrapper
Easy Homemade Dumpling Wrapper

LET’S MAKE A PIECE OF HAPPINESS

Print
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Easy Homemade Dumpling Wrapper

Easy Homemade Dumpling Wrapper

  • Author: Kimberly
  • Total Time: 2 hrs + 20 min
  • Yield: 60
Print Recipe

Description

GOOD TO HAVE ON HAND

  • medium-sized bowl
  • plastic wrap
  • two medium-sized Tupperware containers with lids
  • small rolling pin
  • parchment paper
  • two chopsticks
  • dough cutter (or the dull side of a knife)
  • round dough cutter, about 11 cm in diameter (4” to 4.5”)

 

Ingredients

Units Scale
  • 400 grams all-purpose flour
  • 1 tsp salt
  • 220 milliliters very hot water

Instructions

  1. Cut the parchment paper into 60 squares, each with sides measuring 12 cm (5″)
  2. In a bowl, mix the flour with 1 tsp of salt. Then pour the very warm (not boiling) water into the center and stir with two chopsticks until the dough no longer combines easily. You’ll have larger flakes of dough and still quite a bit of loose flour in the bowl.
  3. Now, continue with your hands and knead the dough until all the flour is incorporated and the dough has a smooth texture. It should be as soft as an earlobe, which will take about 5-8 minutes.
  4. Form the dough into a ball and place it back in the bowl. Stretch plastic wrap tightly over the bowl to prevent the dough from drying out. Let the dough rest for at least 30 minutes, though 60 minutes is better, as the longer it rests, the easier it will be to work with later.
  5. Once the resting time is up, remove the plastic wrap and place the dough on a clean work surface. Quarter the dough and then halve each quarter, and then cut those halves into four equal pieces, resulting in a total of 32 small dough pieces. Each piece will eventually make about 2 dumpling wrappers, so you’ll end up with around 58-64 pieces in total.
  6. To keep the dough soft and pliable throughout the rolling process and prevent it from drying out, place all the unrolled dough pieces into one of the Tupperware containers. Lay the lid loosely on top so you can easily grab a new piece to roll out. Now, take the first piece of dough from the container.
  7. Dust a little flour on your work surface and on your piece of dough. Roll out the dough with a rolling pin until it’s big enough for the 11cm (4″ to 4.5″) dough cutter to fit over it with a little edge showing, and cut out the shape. Of course, pros can roll the dough directly into rounds without a cutter 😉 Then, take your second Tupperware container and place a square of parchment paper in it. Place the cut-out wrapper on the parchment and cover it with another piece of parchment. Replace the lid loosely. Any dough scraps from cutting should be placed back in the container with the other unrolled pieces.
  8. Continue this process with each piece of dough until all the dough is used up. Knead the dough scraps back into a ball, divide it into 26-32 small pieces, and start the process over.
  9. It’s worth noting that the number of wrappers can vary depending on how thin you roll the dough and the size of your cutter. Each rolled and cut wrapper weigh about 10g (1/3 oz).
  10. You should process the rolled wrappers as soon as possible, as the dough becomes stickier the longer it is stored. To freeze, you can either place the whole Tupperware container with the wrappers into the freezer or portion them into Ziploc bags. Make sure to keep parchment paper between the wrapper. The wrappers should be at room temperature for easy filling. You can use the dough for frying, boiling, or steaming.
  • Passive Time: 60 min
  • Cook Time: 80 min

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Basic Vegetable BrothBasic Vegetable Broth Vegan Dumplings in Sesame Miso SoupVegan Dumplings in Sesame Miso Soup Boeuf Bourguignon with Mashed Potatoes & Pearl OnionsBoeuf Bourguignon with Mashed Potatoes & Pearl Onions Crispy Chicken with Peanut Coconut Sauce & Edamame SlawCrispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Vanilla Lemon Cream Cheese Rolls

Vanilla Lemon Cream Cheese Rolls

von | Apr. 17, 2024 | CAKE, DESSERT & SWEETS, FLUFFY, OVER 120 MINUTES, SPRING, SUMMER, SWEET, TANGY & ZESTY, VEGETARIAN

Vanilla Lemon Cream Cheese Rolls

Vanilla Lemon Cream Cheese Rolls

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April 17, 2024 by Kimberly

Savor the blissful bite of Vanilla Lemon Cream Cheese Rolls! A heavenly blend of zesty lemon and sweet vanilla wrapped in a soft, fluffy pastry.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

3 hrs + 30 min

SERVES

12 rolls

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Wake up to the sweet aroma of Vanilla Lemon Cream Cheese Rolls! These gourmet pastries blend the tangy zest of lemon with the rich sweetness of vanilla and cream cheese, all nestled in a tender, fluffy roll. Perfect for indulging your sweet tooth or impressing guests at brunch, these rolls are a delightful twist on classic flavors, creating a memorable experience with every bite.

They’re perfect alongside your morning coffee or as an afternoon treat. For an extra special touch, garnish with lemon zest or thin lemon slices. These rolls are sure to be a hit at any brunch, breakfast, or tea time, offering a beautiful balance of flavors and textures.

Keep leftover Vanilla Lemon Cream Cheese Rolls in an airtight container in the refrigerator for up to 4 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Vanilla Lemon Cream Cheese Rolls
Vanilla Lemon Cream Cheese Rolls

LET’S MAKE A PIECE OF HAPPINESS

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Vanilla Lemon Cream Cheese Rolls

Vanilla Lemon Cream Cheese Rolls

  • Author: Kimberly
  • Total Time: 3 hrs + 25 min
  • Yield: 12
Print Recipe

Description

GOOD TO HAVE ON HAND

  • medium-sized bowl
  • small pot (or microwave)
  • rolling pin
  • baking dish (my used measurements were 20x26cm (8×10 inch))
  • whisk
  • sewing thread

 

Ingredients

Units Scale
DOUGH
  • 550 grams all-purpose flour (the germans can use type 550)
  • 250 milliliters whole-fat milk
  • 50 grams white sugar
  • 75 grams butter
  • 1 egg
  • 20 grams fresh yeast
  • pinch of salt
FILLING
  • 300 grams cream cheese
  • 60 grams powdered sugar
  • 100 grams lemon curd
  • 1 tbsp cornstarch
  • 1/2 tsp vanilla extract
GLAZE
  • 150 grams powdered sugar
  • 50 grams butter
  • 150 grams cream cheese
  • zest of one lemon
  • juice of half a lemon
  • 1/2 tsp vanilla extract
  • funfetti sprinkles

Instructions

  1. First, in a medium-sized bowl, stir together the filling. Mix 300g of cream cheese, 60g of powdered sugar, 1 tsp of vanilla extract, and 1 tbsp of cornstarch and put it in the fridge.
  2. Next, prepare the dough. In a small pot, warm 250ml of full-fat milk to no more than 38°C (100°F) so the yeast isn’t killed. Take 1 tbsp from the 50g (1/4 cup) of sugar intended for the dough and add it to the warm milk along with the yeast. Stir everything well with a whisk until the yeast is completely dissolved in the milk. Set aside.
  3. In a large bowl, add flour, the remaining sugar, the soft butter, an egg, and a pinch of salt. Mix everything using your hands. Now pour in the yeast-milk mixture and knead everything into a soft, pliable dough for a good 10 minutes. Cover the bowl with a damp towel or cling film and let it rise for 2 hours at 20°-23°C (68°-73°F). The dough should double in volume.
  4. After the two hours sprinkle some flour on a clean work surface and place the dough on it. Dust a bit more flour on the dough and roll it out until it’s rectangular and about 1 cm (1/2″) thick throughout.
  5. Take the cream cheese filling out of the fridge and spread it evenly over the dough. Now also spread the lemon curd over the cream, working it in a bit – depending on the consistency of the curd.
  6. Start rolling up the dough from the longer side. Keep it nice and loose, not too tight, or the filling might ooze out.
  7. Cut a long piece of sewing thread and slide it under the middle of the roll. Gently lift both ends of the thread, cross them over the top, and pull downwards, cutting the dough cleanly without squishing it. Proceed with the entire roll, making a total of 12 buns.
  8. Place the individual rolls in a baking dish, cover again with the damp towel, and let them rise for another 15 minutes.
  9. Meanwhile, preheat the oven to 180°C (356°F).
  10. After the final 15 minutes of rising, bake the buns in the oven for 30 minutes. They should turn a golden color.
  11. Let the buns cool completely. In the meantime, whisk together the glaze made of 150g (1.5 cups) powdered sugar, 150g (2/3 cups) cream cheese, 50g (1/4 cup) soft butter, 1 tsp vanilla extract, the zest of one lemon, and the juice of half a lemon.
  12. Once the buns are cool, spread the glaze all over them and, if you like, sprinkle some funfetti on top – but that’s optional 😉
  • Passive Time: 3 hrs
  • Cook Time: 25 min

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Basil Oil

Basil Oil

von | Apr. 16, 2024 | 60 TO 120 MINUTES, BASIL, HERBACEOUS, ITALIAN, MICHELIN, OILS, REFRESHING, VEGAN

Basil Oil

Basil Oil

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April 16, 2024 by Kimberly

Experience the vibrant, fresh flavors of homemade basil oil! Perfect for drizzling over pasta or enhancing salads and many more dished with its aromatic touch.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 15 min

SERVES

250 ml / 1 cup

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Discover the simplicity and elegance of homemade basil oil. This delightful infusion captures the essence of fresh basil, offering a quick way to add gourmet flair to your meals. Its vibrant color and fragrance enhance any dish effortlessly.

Drizzle basil oil over fresh pasta, salads, or toasted bread for an instant flavor boost. It’s also perfect as a finishing oil for pizzas and soups, adding a touch of sophistication. For a refreshing twist, mix it into your favorite vinaigrettes.

Keep your basil oil refrigerated in an airtight container. It stays fresh for up to a week, ensuring you can savor its herbal freshness in various dishes.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Basil Oil
Basil Oil

LET’S MAKE A PIECE OF HAPPINESS

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Basil Oil

Basil Oil

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 1 cup / 250 ml
Print Recipe

Description

GOOD TO HAVE ON HAND

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl into which the medium saucepan fits
  • 2 medium-sized bowls
  • fine sieve
  • sealable container
  • ice cubes
  • coffee filter

 

Ingredients

Units Scale
  • 75 grams fresh basil leaves
  • 250 milliliters neutral cooking oil

Instructions

  1. Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of basil are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. Meanwhile, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
  5. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
  6. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Passive Time: 60 min
  • Cook Time: 15 min

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Chive OilChive Oil Carrot OilCarrot Oil Cilantro OilCilantro Oil Lime Coconut OilLime Coconut Oil

German Bacon Pancake

German Bacon Pancake

von | Apr. 15, 2024 | COMFORT FOOD, CRISPY & CRUNCHY, DINNER, FLUFFY, GERMAN, OMNIVORE, UP TO 30 MINUTES

German Bacon Pancake

German Bacon Pancake

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April 15, 2024 by Kimberly

Experience a German classic! A perfect blend of crispy bacon and fluffy pancake, it’s the dinner you’ve been dreaming of.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

2 pancakes

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This savory twist on the classic pancake combines the crispiness of bacon with the soft, fluffy texture of pancakes to create a dinner that’s both satisfying and unique. It’s a traditional German dish that has stood the test of time, offering a perfect balance of flavors that will have everyone asking for seconds.

Serve these mouth-watering pancake fresh off the griddle, topped with some micro greens and chives. This dish is perfect for a lazy weeknight dinner or a brunch gathering with friends and family. Pair with a white wine or a side side salad to round out the meal and turn it into a feast fit for any appetite.

Store your Bacon Pancake in the refrigerator, tightly covered, for up to one day. Reheat in the oven or on the stovetop to bring back that fresh-from-the-griddle warmth and crispiness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

German Bacon Pancake
German Bacon Pancake

LET’S MAKE A PIECE OF HAPPINESS

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.tasty-recipe-responsive-iframe-container-53a27414 { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-53a27414 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
German Bacon Pancake

German Bacon Pancake

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium-sized bowl
  • whisk
  • large frying pan
  • spatula

 

Ingredients

Units Scale
BATTER
  • 125 grams all-purpose flour
  • 125 milliliters whole-fat milk
  • 2 eggs
  • 1/2 tsp salt
FRYING
  • 70 grams bacon
  • 2 tsp clarified butter
TOPPINGS
  • chives
  • cress
  • majoram
  • black pepper

Instructions

  1. Cut the bacon strips in half or thirds – depending on your preference.
  2. In a medium-sized bowl, whisk together milk and eggs. Now add the salt and flour and beat with the whisk until smooth. Let the batter sit for 10-15 minutes to thicken.
  3. Place the bacon slices in a cold pan and cook over medium heat until they start to shrink and turn slightly brown. Then add a teaspoon of clarified butter and continue cooking the bacon for another 2-3 minutes—it should be dark pink but not too crispy.
  4. Pour half of the batter over the bacon and let it cook for about 6-8 minutes. The batter should be fully cooked on one side, firm, and barely liquid before flipping.
  5. Use a spatula to flip the pancake and cook for another minute on the other side, then transfer to a plate. Serve garnished with marjoram, freshly ground pepper, and microgreens.
  • Cook Time: 30 min

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