Juicy Pan-Fried Pork Dumplings

von Kimberly | März 12, 2024 | 60 TO 120 MINUTES, APPETIZER, ASIAN, CHINESE, COMFORT FOOD, DINNER, DOUGH, LUNCH, OMNIVORE, PORK, SPICY, UMAMI

Juicy Pan-Fried Pork Dumplings

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March 12, 2024 by Kimberly

Dive into the world of flavors with these pan-fried pork Dumplings! Perfectly golden, irresistibly tasty, and just the right crunch to satisfy your cravings.



75 MINUTES



INTERMEDIATE



OMNIVORE



ASIAN



50 PER DUMPLING



COMFORT FOOD / UMAMI



EVERYDAY



DINNER / APPETIZER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the joy of making juicy pan-fried pork Dumplings at home! A staple in Asian cuisine, these dumplings are a perfect blend of juicy filling and crispy skin. Easy to make and incredibly delicious, they’re sure to become a family favorite. Whether you’re a dumpling enthusiast or a first-timer, follow this simple guide to bring a taste of tradition into your kitchen.

How to serve:
Serve these golden delights with a side of dumpling dipping sauce. These juicy pan-fried pork Dumplings are best enjoyed hot, allowing the flavors to truly shine. They make a fantastic appetizer, a satisfying main, or a delightful side dish. Pair with a fresh cucumber salad or a steaming bowl of soup to complete a mouthwatering meal that’s sure to impress.

How to store:
Store leftover dumplings in an airtight container in the refrigerator for up to three days. Reheat in a pan to retain their crispiness or microwave if in a hurry. You can also freeze them immediately after filling, so you always have fresh dumplings on hand.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 40 Dumplings

DUMPLINGS

40 dumpling wrappers
400g minced pork (14 oz)
1 tbsp minced ginger
4 garlic cloves
3 spring onions
1 egg
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp salt
1/4 tsp ground pepper

ADDITIONAL

all-purpose flour
neutral cooking oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large bowl
small bowl
large pan with lid

Defrost the dumpling wrappers if necessary.
Peel the ginger, finely chop or grate and add to a large bowl.
Peel and finely chop or crush the garlic cloves and add to the ginger in the large bowl.
Separate the spring onions into whites and greens. Cut the white part into fine rings and add to the bowl with the ginger and garlic. Cut the green part into fine strips. Set aside.

}

ACTIVE: 40 min

PASSIVE: 30 min

COOKING

1. Also add the ground meat into the large bowl. Additionally, add: 1/4 tsp salt, 1/4 tsp ground pepper, one egg, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix the entire mixture with two chopsticks and set aside.

2. As preparation for your dumplings, sprinkle a work surface or serving plate with a little flour, so you can place your filled dumplings there before frying them. Without flour, the dough would stick to the surface after a while.

3. Now, it’s time to fill the dumplings. For this, you will need the bowl with your filling, a small bowl with fresh, cold water, a teaspoon, and the dumpling wrappers.

4. For the filling and folding feel free to watch my video on this (located at the bottom of this page) as visuals always help 😉

Fill each dumpling wrapper with about 1 tsp of filling. Place the filling in the center of the wrapper. Dab a bit of the cold water on one half of the edges of the wrapper along the edge with a finger. Fold the wrapper in half so that the filling is enclosed by the edges. Press the edges tightly together. Once you have enclosed the filling in the dough, take the two rear corners, moisten one corner from one side and fold the corners onto each other from behind. Press tightly and place the dumpling on the floured work surface. Continue this process until for the remaining dumpling wrappers. For 40 dumplings, this can take about 15 to 30 minutes, depending on your speed.

5. If you want to freeze the dumplings, I recommend doing it now and not after the dumplings have been fried.

6. Once you have finished all the dumplings, heat a large pan over medium heat. Add 1 tbsp of oil to the pan and place as many dumplings as you can fit on the flat side in the pan. Let them fry for a few minutes until the bottom has become crispy. Then reduce the heat to low and pour a little water into the pan. Immediately cover the pan with the lid. Be careful that the oil in the pan is not too hot, otherwise there is a risk of burning. The dumplings will now be steamed with the water in the pan. Keep the lid closed until the dumpling skins have become translucent. This can take about 10-15 minutes. If they are not yet translucent and there is no more water in the pan, simply add some more. Now you can remove the lid and turn the heat back up to medium. Let them fry for about 5 more minutes without the lid, so that the bottom of the dumplings can become crispy again. Remove the dumplings from the pan and process the next batch in the same way.

7. When all the dumplings are done, serve them in a bowl with this dumpling dipping sauce and the green parts of the spring onion. You can also top them with roasted sesame seeds if you like.

NOTE: The calorie information may vary depending on the product used, country and region.

Easy Dumpling Dipping Sauce

von Kimberly | März 3, 2024 | CHINESE, DIPS & SPREADS, MARINADES & SAUCES, TANGY & ZESTY, UMAMI, UP TO 30 MINUTES, VEGAN

Easy Dumpling Dipping Sauce

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March 9, 2024 by Kimberly

Dip into delight with this easy Dumpling Dipping Sauce! A perfect blend of soy sauce, sriracha, and lemon juice for an unforgettable taste.



5 MINUTES



EASY



VEGAN



CHINESE



14 PER PORTION



UMAMI / ZESTY



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Elevate your dumpling experience with this easy Dumpling Dipping Sauce! This simple yet irresistible sauce combines the umami of soy sauce, the heat of sriracha, and the tanginess of lemon juice to create a mouthwatering condiment. It’s the perfect companion for any dumpling, adding a zesty and spicy kick that will leave you craving more.

How to serve:
This versatile dipping sauce is ideal for accompanying any kind of dumplings, whether they’re steamed, fried, or boiled. Serve it in a small bowl alongside your favorite dumplings, maybe these juicy pan-fried pork dumplings, for an instant flavor upgrade. It’s also great with spring rolls, potstickers, or korean pancakes.

How to store:
Keep this Dumpling Dipping Sauce fresh by storing it in an airtight container in the refrigerator. It stays flavorful for up to five days, ensuring you have delicious dipping sauce ready whenever those dumpling cravings hit.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

SAUCE

2 tbsp soy sauce
1 tbsp lemon juice
1/2 tbsp sriracha

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl

none

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Cut the lemon in half and put 1 tbsp of the lemon juice in a small bowl. Mix with 2 tbsp soy sauce and 1/2 tbsp sriracha sauce and serve with your favorite dumplings.

NOTE: The calorie information may vary depending on the product used, country and region.

Kimchi Scallion Pancake

von Kimberly | Feb. 29, 2024 | APPETIZER, CRISPY & CRUNCHY, DINNER, KOREAN, UP TO 30 MINUTES, VEGAN

Kimchi Scallion Pancake

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February 29, 2024 by Kimberly

Experience the sizzling joy of a Kimchi Scallion Pancake! Perfect for sharing, these crispy delights blend zesty kimchi and fresh scallions for a mouthwatering treat.



20 MINUTES



EASY



VEGAN



KOREAN



555 PER DUMPLING



CRISPY / ZESTY



EVERYDAY



DINNER / APPETIZER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the flavorful world of Korean cuisine with my Kimchi Scallion Pancakes! These savory pancakes offer a delightful combination of tangy kimchi and aromatic scallions, pan-fried to golden perfection. Whether you’re a seasoned foodie or new to Korean flavors, these pancakes are sure to spice up your mealtime!

How to serve:
Serve these sizzling Kimchi Scallion Pancakes hot off the pan for the best experience. They’re perfect as a hearty breakfast, a unique appetizer, or a side dish for your main meals. Pair them with a dipping sauce made from soy sauce, sriracha and lemon juice to elevate their flavor. Cut them into wedges, and share the joy with friends and family.

How to store:
Store leftover pancakes in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. They’ll stay fresh for up to two days. Reheat in a pan over medium heat to retain their crispiness and flavor.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PANCAKES

DOUGH

100g kimchi (1/2 cup)
3 spring onions
100g all-purpose flour (3/4 cup)
20g cornstarch (1 tbsp)
1/2 tsp turmeric
1/4 tsp baking powder
1/4 tsp salt
100ml water (3.5 fl oz)

ADDITIONAL

2 tsp clarified butter

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium bowl
medium sized pan

Roughly chop the kimchi and place in a medium-sized bowl with 2 tbsp of its marinade.
Wash the spring onions and cut into fine strips. Set aside a small portion of the green strips as a topping for later. Add the rest to the bowl.

}

ACTIVE: 15 min

PASSIVE: –

COOKING

1. Now add the flour, cornstarch, water, salt, turmeric and baking powder to the kimchi and spring onions in the bowl and mix to form a smooth batter.

2. Heat a medium-sized frying pan with 1 tsp clarified butter. Pour half of the batter into the pan and fry on both sides until crispy. Now add another teaspoon of clarified butter to the pan and fry the second half of the batter in the pan.

3. Cut the kimchi pancake into large pieces, serve hot on a plate and top with the remaining green spring onions.

NOTE: The calorie information may vary depending on the product used, country and region.

Naan Bread

von Kimberly | Feb. 24, 2024 | 60 TO 120 MINUTES, BREAD, FLUFFY, INDIAN, VEGETARIAN

Naan Bread

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February 24, 2024 by Kimberly

Discover the joy of homemade Naan Bread! Easy, fluffy, and delicious, it’s the perfect companion for any meal. Make it today and share the love!



80 MINUTES



EASY



VEGETARIAN



INDIAN



223 PER PORTION



FLUFFY



EVERYDAY



BREAD



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of Indian cuisine with this easy Naan Bread recipe! Perfect for beginners and seasoned chefs alike, my homemade Naan is fluffy and irresistibly delicious. Whether you’re pairing it with your favorite indian butter chicken or enjoying it as a snack, this versatile bread is a must-try. Get ready to impress your family and friends with your baking skills and bring a piece of India right to your dinner table.

How to serve:
Serve your freshly baked Naan Bread alongside a variety of dishes to elevate your dining experience. It pairs wonderfully with curries, soups, and stews, absorbing all the flavors beautifully. For a modern twist, use it as a base for pizza or as a wrap for sandwiches. Don’t forget to brush it with garlic butter and sprinkle some cilantro on top for that extra burst of flavor.

How to store:
To keep your Naan Bread fresh, wrap it in aluminum foil or store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze the Naan, ensuring it’s well-wrapped, for up to a month.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DOUGH

250g all-purpose flour (8.8 oz)
1 tsp baking powder
1/2 tsp salt
30g full-fat yogurt (1 oz)
125ml lukewarm water (1/2 cup)

}

ACTIVE: 10 min

PASSIVE: 60 min

PREPARATIONS

Recommended Equipment

medium-sized bowl
cling film
frying pan

Mix the all-purpose flour, salt and baking powder in a medium-sized bowl. Add the yogurt and water and mix with a spatula or spoon to form a rough dough. Transfer the dough to a clean work surface and knead by hand to form a smooth dough. Wrap in cling film and leave to rest at room temperature for an hour.

}

ACTIVE: 10 min

PASSIVE: –

COOKING

1. Unwrap the dough, divide it into four equal pieces on a floured surface and roll out each piece into a 20cm (8 inch) flatbread.

2. Use a hot pan without fat to fry each side of the flatbread for about two to three minutes. Bubbles will form on the top side, which will fry until golden brown when turned over.

NOTE: The calorie information may vary depending on the product used, country and region.

Spicy Butter Chicken

von Kimberly | Feb. 22, 2024 | 60 TO 120 MINUTES, AUTUMN, CHICKEN, COMFORT FOOD, CREAMY, DINNER, DINNER PARTY, INDIAN, OMNIVORE, RICE, SPICY, WINTER

Spicy Butter Chicken

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February 22, 2024 by Kimberly

Dive into the creamy delight of Spicy Butter Chicken with Coconut Cream! Perfect for those who love a rich, flavorful twist on a classic dish. Easy and satisfying!



75 MINUTES



INTERMEDIATE



OMNIVORE



INDIAN



715 PER PORTION



SPICY / CREAMY /
COMFORT FOOD



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the rich flavors of my spicy Butter Chicken. This dish offers a perfect balance of creamy texture and fiery spices, bringing a delightful twist to traditional Indian cuisine. Ideal for dinner parties or a cozy night in, this easy-to-make recipe promises to impress with its deep flavors and comforting warmth.

How to serve:
Serve this luxurious spicy Butter Chicken with fragrant basmati rice or warm naan bread to soak up the creamy sauce. Garnish with fresh cilantro and a squeeze of lemon for an added zest. This dish is perfect for spice lovers and can be easily adjusted to suit any palate, making it a versatile addition to your culinary repertoire.

How to store:
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently, adding a splash of stock or coconut milk to retain the creamy texture. Avoid freezing as it may affect the sauce’s consistency.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

CHICKEN & MARINADE

800g chicken breast (1.8 lbs)
60g full-fat yogurt (2 oz)
4 garlic cloves
1 tbsp garam masala
1 tsp cayenne pepper
1 tsp ginger powder
1 tsp cumin
1 tsp turmeric
1 tsp salt

SAUCE

300ml chicken broth (1 + 1/2 cup)
400ml canned coconut milk (1 + 3/4 cup)
100g tomato paste (3.5 oz)
1 white onion
4 garlic cloves
1 fresh chili pepper
2 tbsp butter
1 tbsp clarified butter
1 tbsp fresh ginger
1 tbsp fresh cilantro
1 tbsp garam masala
1 tsp cumin
1 tsp tumeric
salt & pepper to taste
lemon juice to taste

SIDES & TOPPING

200g basmati rice (7 oz)
4 naan bread slices
2 tsp fresh cilantro

}

ACTIVE: 15 min

PASSIVE: 30 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
2 medium sized bowls
rice cooker (or pot with lid)
large pan
medium sized pan

Peel all the garlic cloves.
In a medium sized bowl, prepare the marinade for the chicken. To do this, mix 60g (1/4 cup) yogurt, 1 tsp salt, 1 tsp ginger powder, 1 tsp turmeric, 1 tbsp garam masala, 1 tsp cumin, 1 tsp cayenne pepper and 4 of the minced garlic cloves together.
Roughly chop the chicken breast into bite-sized pieces and mix with the marinade. Place the bowl in the fridge for at least 30 minutes (overnight if you prefer) and let the meat marinate.
In the meantime, cut the white onion into small pieces and set aside.
Finely chop the remaining 4 cloves of garlic or put them through a garlic press later. Set aside.
Peel the fresh ginger and either grate finely or chop finely and set aside.
Finely chop the fresh chilli pepper and use all the seeds or just a few, depending on your preference. Set aside.
Pluck the coriander leaves from the stalks and chop finely. Set aside.
Wash the rice and cook in a rice cooker or pot with lid and keep warm.

}

ACTIVE: 15 min

PASSIVE: 15 min

COOKING

1. Heat a large frying pan over medium heat and add 1 tbsp clarified butter. Take the chicken pieces out of the fridge and place directly in the hot pan. Fry on both sides until crispy. The chicken should still be on the raw side on the inside at this point, as it will finish cooking in the sauce later and become so tender this way. Remove the chicken from the pan into a bowl and set aside.

2. Put the pan back on the stove, add 1 tsp of butter and fry the onion pieces over a medium heat until they are transparent and soft.

3. Now add 100ml chicken broth and deglaze. Simmer over a medium heat until a kind of cream has formed, about 5 minutes.

4. Now add 1 tbsp butter, 1 tbsp freshly chopped ginger, 1 tbsp garam masala, 1 tsp cumin, 1 tsp turmeric, the chopped chilli pepper and the 4 minced garlic cloves to the pan and fry for 30 seconds. Then add 100g (3.5 oz) tomato paste, mix everything together and fry again for 1-2 minutes. Reduce the temperature to low.

5. Now add 200ml chicken broth and 400ml coconut milk. Stir everything well and bring the sauce to a boil. Add the chicken and meat juice to the sauce in the pan and simmer until the sauce thickens and the fat from the butter appears dark on the surface in some places. Small lakes of butter will form, so to speak. This will take about 15 minutes.

6. Stir the butter chicken well and add another tablespoon of butter. Remove the pan from the heat and season to taste with salt, pepper, chopped coriander and lemon juice.

7. Pour the rice into deep plates or bowls and top with the butter chicken. Serve with a slice of naan bread and fresh coriander.

NOTE: The calorie information may vary depending on the product used, country and region.

Garam Masala

von Kimberly | Feb. 15, 2024 | INDIAN, SPICE BLEND, SPICY, UP TO 30 MINUTES, VEGAN

Garam Masala

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February 15, 2024 by Kimberly

Discover the magic of Garam Masala! Aromatic, flavorful, and versatile, it’s the perfect addition to elevate your cooking and bring warmth to your dishes.



10 MINUTES



EASY



VEGAN



INDIAN



30 PER TBSP



SPICY



EVERYDAY



SPICE BLEND



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Immerse yourself in the rich flavors of India with this homemade Garam Masala. A quintessential mixture that combines aromatic spices, it’s the heart of many Indian dishes. Making your own blend ensures freshness and a burst of authentic flavor that store-bought versions can’t match. Embark on a culinary journey with this easy-to-make, fragrant seasoning that will transform your cooking.

How to serve:
Garam Masala is incredibly versatile. Sprinkle it over your favorite curries, soups, and stews to add depth and warmth. It’s perfect for marinating meats or enhancing vegetable dishes. Start with a small amount and adjust according to taste, as its potent flavors go a long way in elevating any dish to an exotic masterpiece.

How to store:
Store your Garam Masala in an airtight container, away from direct sunlight and heat. This keeps the spices fresh and aromatic for longer, ensuring each dish you prepare is bursting with authentic Indian flavors.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

« Ältere Einträge

Nächste Einträge »

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

DUMPLINGS

ADDITIONAL

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

SAUCE

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

DOUGH

ADDITIONAL

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

DOUGH

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

CHICKEN & MARINADE

SAUCE

SIDES & TOPPING

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

Ingredients

Instructions