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 – sweet chili sauce

Having home made sweet chili sauce is so much hotter than buying, don’t you think? This version isn’t very hot, but it’s got just enough kick to work.


  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped chili (as hot as you like)
  • 1 tbsp ketchup
  • 1-2 tsp cornstarch mixed with a dab of water
  • 1,5dl (~2/3 cup) rice vinegar
  • 1,5dl (~2/3 cup) water
  • 1,5dl (~2/3 cup) sugar

This is a no-fuss, no-muss recipe, practically makes itself.
Pour water and rice vinegar into a saucepan (I personally like using saucepans with a thick bottom) and, over high heat, bring to a boil.

Stir in sugar and add chopped ingredients with ketchup. Reduce heat to medium-low and let it simmer for a good five minutes. Mix cornstarch and water and, after removing saucepan from heat, stir in the mix. This will thicken the sauce and give it the well known consistency.

Let the sweet chili sauce cool completely to room temperature and pour it into a fitting container. I use glass jars of this kind.

√Čt voila! It’ll take you no time at all and this keeps for a long time in the fridge ?