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 – Parmesan potatoes

This recipe is super simple to make, and the result is so tasty you can’t stop eating them. It’s perfect for dinner, tapas, snacks and more.


  • Potatoes you like (I prefer almond) about 1,5 lbs
  • Good quality olive oil to roast
  • Salt & Pepper, to taste
  • Grana Padano parmesan, about 100g

Use smaller potatoes and cut them in half, skin left on.
In a large saucepan, add salt and water then the potatoes.
Bring to a boil then reduce heat and let simmer for about 10 minutes. The potatoes should have a lightly gentle outer, but a hard center still.

Drain water and add potatoes to an oven safe dish. Add a good quality olive oil over the potatoes and remember; the better quality oil, the better the dish will taste.

In a preheated oven, 200°C using hot air, set the timer for 30 minutes and put the dish in about the middle of the oven.

Now is the time to finely grate the parmesan, if you didn’t buy it ready grated. Again, remember that quality of the produce shows up in the finished dish.

After 30 minutes, take the potatoes out of the oven and add a very generous serving of parmesan over all the potatoes. 100gr is a guidance, but it depends on what type of potatoes and their size.

Return the potatoes to the oven and set the timer for 8-10 minutes.
If the parmesan is melted and has a nice golden crust, the dish is done!

Here is the dish served with a nice breaded pork chop. No gravy, but a very light coating of cooking liquid.

I sort of forgot to add the parsley on this serving, but don’t add too much as that will cover the taste of the parmesan. Exchange the parsley with dill, but use even less as dill is powerful.

Let me know via social media if you make this, and how it was.

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.

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

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.