Recipe: Spicy filled dumplings

So; This recipe is very basic and you can make it as hot as you want, at the same time as you can make the filling any way you like.

First, dough:

  • 3dl all purpose flour
  • ~1dl just boiled water (if you add too much water, add more flour)

In a mixer with the hook attachment, add all the flour and mix in the water. Note: Don’t add all the water at once, but make sure you add just enough to make the dough come together, and is a bit “sticky” without leaving dough on your fingers/hand. Put the dough in some clingfilm or a bag, and let rest for at least 20 minutes. (The dough is best if you make it the same day as you’re going to use it.)

While the dough is resting, it’s time to make the filling.
I personally like it with medium chili heat, but you can make it as hot as you want.

Start by making a paste in a mortar and pestle (if you have one) or you can make it in a food processor. I use the following ingredients:

  • 2 tsp fresh ginger
  • 3 cloves garlic
  • lemongrass to taste
  • Chives
  • 1 medium hot chili with seeds

Mash this together to make a paste and add the paste to your desired meat. In this version I used a base of ground chicken, adding the paste and very finely chopped spring onions.

Roll out the dough into a sausage and cut into equal pieces and roll them into thin circles with enough flour to not stick. I used a large rolling pin, but you can easily use any rolling pin you want. I actually think it would have been easier if I used a smaller pin.

Form small pouches, add a tablespoon or so of the filling and crimp the crescent shaped dumplings. Make sure they are sealed shut. If you used more flour, wet the end of the dough so that it sticks together nicely.

When you are done making the dumplings, it’s time to cook. These almost make themselves, after they’re browned on “both sides”.

In a frying pan, add a couple of tablespoons of oil and over high heat fry the dumplings before adding a half a cup of hot water (makes the water heat up quicker). Reduce to a simmer and let it cook for about 13-15 minutes or until the filling is cooked through.

I hope this quick recipe helps you cook these wonderful bite size goodies. Let me know here, send me an email or post to social media (remember to tag me).


Recipe – Chinese noodle soup

Savory soup that’s easy and quick to make. Simple ingredients, easy to get.


  • About 150gr of your favorite noodles
  • Pak choi 4-5 leaves
  • Shitake mushrooms, fresh, 5-6 depending on size
  • Spring onions, finely sliced, 2-3
  • 1,5 litre (~6 cups) chicken broth
  • Finely sliced lemongrass, to taste
  • 1,5 tbsp oyster sauce
  • 1,5 tbsp light soy sauce
  • 1,5 tbsp dark soy sauce

Preparations make this a simple and easy, light dinner. I like to start preparations in the morning, when I can, so the dinner almost makes itself.

Slice the greens and for easy cleanup, put all the greens in one bowl.

I like to use a standalone gas cooker, so I have full and quick control of the heat. Put a larger saucepan on the heat and add the chicken broth. Bring to a rolling boil, then add the mix of oyster and soy sauce, and let it start rolling again.

Add the noodles to the liquid and wait about 30 seconds and stir them “free”.

Add the greens and again give it a quick stir.

Reduce heat and cover with a lid. Let cook for 4-6 minutes, follow the instructions on the noodles. Normally right around this time for egg noodles.

Use a zester or any tool (I actually use a cheese slicer) to cut two lemon zest sections. Finely slice the zest and set aside for garnishing.

With preparations and cooking, this takes all of 15 to 20 minutes and tastes great. If you’re not a big fan of citrus, leave out the lemongrass and lemon zest, and use your favorite herbs instead.

Note! If you want a bit of heat, you can add a good tablespoon of homemade sweet chili sauce to the broth. This isn’t blisteringly hot, but gives a nice taste. You can also garnish with finely sliced, seedless chili of the not-so-hot kind.