Category Archives: Starters and Salads

Pork & Cabbage Dumplings

pork dumplings

For 4 Person (ca. 60 dumplings)

1kg   ground pork
640g flour
400-500ml water
1    large white cabbage
8    cloves of garlic
1    large egg
3    tablespoon soy sauce
1    teaspoon sesame oil
1    teaspoon salt
1    teaspoon pepper
1    teaspoon corn starch

1. For the dough combine flour and water in a bowl. You have to knead the dough around 5 minutes until it’s very smooth and free of air bubbles. Roll into a ball and set aside.

dumpling dough
2. Clean white cabbage under running water and cut in pieces, then use a food processor to get it very fine. Set aside in a bowl. Chop garlic very finely and give it into a bowl with the ground pork.


3. Press all the liquid out of the chopped cabbage (you can use your hands or a cheese fabric). It has to be as dry as possible; otherwise the dumplings get too soft. Mix it together with the ground pork and garlic and add salt, pepper, egg, soy sauce, sesame oil and corn starch until well combined and set aside in the fridge.

4. Now to the fun part: Roll the dumpling skins! Cut a piece out from the dough and roll I into a finger thick roll. Cut the roll into small pieces (0,5cm x1cm). Then roll the pieces into small balls and flatten them with a bottle or pastry roller. They should be thin like a paper sheet and about the size of your palm.

Steps to make dumpling skins

hand made dumpling skins

5. When you’re done with the skins gibe a tablespoon of the pork filling in the middle and fold the skin end on end. Start with the folding from one side, in one direction. The dumpling will get the fort of a half moon or U.


6. Give dumplings into a large saucepan with hot oil and roast until the bottom is browned well. Then add one cup water or chicken broth and let it simmer with closed lid until the liquid is boiled away.


7. Serve hot with dumpling sauce*. Enjoy!

Crispy pork dumpling


• For 1 portion mix 3 tablespoon soy sauce, 1 tablespoon sweet soy sauce, 1 teaspoon freshly chopped chili, 1 teaspoon black vinegar (or rice vinegar) and ½ teaspoon chopped fresh garlic. Add a few drops sesame oil!

Crispy pork dumpling


Steamed Chinese Chicken Buns

chicken bun

For 8-10 pcs


380g  flour
1 1/2 tsp yeast (regular one or super GS for Bak Pau)
1      tsp baking powder
85g   powder sugar
150ml water
20g   white margarine
1/2    tsp salt


160g  chicken (breast or tights)
1        onion
4        cloves of garlic
1        Tbs Oyster sauce
1        Tbs Sweet soy sauce
1        Tsp salt
2        Tsp white pepper
1        Tsp sesame oil
1        Tsp corn starch (with 2 Tsp water)

1. Mix 200g flour, 10g powder sugar and 1,5 tsp yeast in a bowl, then add 110 water (best is room temperature); mix everything well and knead for 5 minutes until the dough is smooth and elastic. Cover the bowl with a wet kitchen towel and put aside at a warm place. The dough hast to sit 1 hour to rise.

dough for buns

2. Bring a pot with 500 ml water to a boil and add the chicken; let it simmer for about 15 minutes (you need the broth for the filling). Chop onions and garlic finely and put aside separately. When the chicken is cooked, remove it from the broth and cut into small cubes.

garlic and onions for bunscooked chicken for buns

3. Heat up a pan with 1 tablespoon oil and add onion cubes; roast for about 2 minutes before adding garlic and chicken. Roast for another 1-2 minutes, then add soy sauce, oyster sauce, pepper, salt and 100ml chicken broth; turn down the heat and let it simmer for about five minutes. Add the water-cornstarch mixture and stir very well, the sauce will thicken a little so it’s not too liquid as bun filling. When the consistence is a bit jelly, turn off the heat and add sesame oil (you add it last because it gets bitter very easy over too much heat).

Filling for chicken buns

4. When the dough was sitting for one hour, it should have doubled in size. Now remove it from the bowl and put aside on a plate. Add 180g flour, baking powder, 175g powder sugar, margarine, salt and 40ml water in the bowl. Mix it together with the dough you already made. Knead very well for several minutes until the dough is very smooth, elastic and even.

5. Now you can make your first bun. Remove a piece of the dough and flatten it on the table (sprinkle with a little bit flour before). It should be 3-4mm thick and cover the size of your hand. Add one tbs filling in the middle and close the bun (if you practice a bit you can close it with folds, but in the beginning just close it like a little sack).

6. Cut out a piece of baking paper in the size of the bun and put the bun on top of it (I put the bund upside down, to have an even surface. It looks nicer if you are not able to close the buns using the folding method.

Chicken buns in steamer

7. Repeat for 8-10 buns until the dough is finished. Then heat up a steaming pot and add the buns; steam for 10 minutes. Remove from the pot and let them cool down for 5-10 minutes before serving. Enjoy!

Chicken bun

Chicken bun

Asian vermicelli salad

Asian vermicelli salad

For 2 person (as main dish or 4 as starter)

250g  rice vermicelli
1        carrot
1        cucumber
1        hand soy bean sprouts
1        hand fresh mint leaves
1        hand fresh coriander
1        hand thai basil
1        small lettuce
4-6    spring onions
3        tablespoon soy sauce
2       tablespoon rice vinegar
2       tablespoon sesame oil
1       teaspoon cayenne pepper
1       soy bean cake (or other tofu)
2       cloves of garlic

A few peanuts and basil leaves for decoration

1. Soften the vermicelli in a bowl of water (room temperature) for 2-3 minutes, then drain water and put aside. Clean the veggies under running water; Slice salad and spring onions finely and give them in a large salad bowl together with mint, coriander, thai basil and bean sprouts. Cut cucumber and carrot in thin stripes and add them into the bowl. Cut soybean cake in cubes and put aside separately.

2. Cut garlic very finely and heat up a frying pan or wok with oil, add vermicelli and stir fry well for 3-4 minutes until they are done. Put them aside to cool down a bit while preparing the dressing and tofu.

3. Heat up the pan again and add the tofu cubes; roast for a few minutes until they are light brown and a bit crispy (if you like it spicy you can add a bit dried chili or curry). For the dressing mix vinegar, sesame oil and soy sauce together with cayenne pepper.

4. Mix all ingredients in the salad bowl, arrange on plates and top with basil leaves and peanuts (I love the garlic peanuts from Mr.P). Enjoy!

Asian vermicelli salad

Asian vermicelli salad

The salad also tastes great the next day, just make sure you choose a firm salad sort like romana or radicchio.

Pumpkin – cauliflower soup with curry

Pumpkin - cauliflower soup with curry

For 2-3 people

1 small cauliflower
1/4 pumpkin
3 medium sized potatoes
1 onion
2 cloves of garlic
1 small piece ginger
1 sweet potato
½ teaspoon curry powder
1 tablespoon olive oil
Salt and pepper to taste

1. Peel potatoes, sweet potato and and pumpkin and cut in cubes (1-2 cm). Cut roses from the cauliflower and pit aside with the potatoes. Cut the onion in cubes and chop ginger and garlic very finely.

Garlic and ginger
2. Heat up a large pot with olive oil. Add garlic, onion and ginger and roast for 1-2 minutes before adding the vegetables and curry. Roast for another 2 minutes. Pour 500 ml of water or chicken broth over it and let it simmer for 10 minutes until the vegetables are soft.

3. Give the soup in a blender (or use a hand blender to purée) until creamy with a little bit cream or yoghurt, add a little more water if needed. Season to taste with salt and pepper. I garnished the soup with chili oil, it also goes well with roasted bacon cubes. Enjoy!

Pumpkin -cauliflower soup with curry and chili oil

Empty plate

Gyoza with spicy minced chicken and cabbage

Gyoza with chicken and cabbage

For 2 people (ca. 30 pieces)

1  chinese cabbage
1  bunch of spring onions
1  piece of ginger (2cm)
1  chili
3  cloves of garlic
30 dumpling skins
5 cl soy sauce
200g minced chicken

Salt and pepper to taste


1. Clean cabbage and spring onions under running water and put aside. Peel ginger and garlic and chop very finely and give in a large bowl. Chop cabbage and springonions and put aside.

Chopped ginger, garlic and cabbage

2. Mix the minced chicken meat with the ginger and garlic very well, add cabbage and spring onions. Use your hands to mix it well; add 1 teaspoon salt or soy sauce, and 1/2 teaspoon chili powder.

Minced chicken filling for Gyoza

3. Prepare a dry cutting board to fold the dumpling skins and a glass water to moisten the sides). Add one skin on the board and give 1 teaspoon filling in the middle. Use a little bit water and moisten the underside with your fingertip. Then start to fold the upper skin. Start from one end to the middle and then change direction. Make sure you press every fold on the wet skin to give it hold.

How to make Gyoza

4. Repeat with all your skins and put the finished Gyoza on a dry plate.

Gyoza uncooked

Heat up a large pan with oil and add the Gyoza with the heavy side downwards. Roast for about 2-3 minutes until the underside is browned well. Meanwhile bring a steam pot to a boil (you can also steam the dumplings in the pan). Add the Gyoza in the steamer (or add a cup (200 ml) water or chicken broth into the pan and close the lid); steam for 5 minutes.

gyoza steamed

5. Serve while still hot with a little bit soysauce and chili oil. Enjoy!

Gyoza with minced chicken and soy sauce

Stuffed veggies from the oven

Veggies stuffed with corn, feta and mushrooms and baked in the oven

For 3-4 people (as side dish)

1   large zucchini
8   mushrooms
3   corncobs
1    large sweet potatoe
1    large potatoe
1   onion
2   cloves of garlic
2   spring onions
100g feta cheese
50g    mozzarella or gouda
3 tablespoon olive oi

Salt and black pepper to taste

1. Clean potato and sweet potato under running water; bring a pot of salted water to a boil and precook them for about 10-15 minutes until they begin to turn soft. In the last five minutes add the corncobs (cut in half).
2. Meanwhile prepare the other veggies. Clean the mushrooms and remove the stems. Use a teaspoon to remove the soft inner part if the zucchini (cut in half). Also carve a space in the precooked potatoes. Use the removed part for the filling.

Zucchini and mushroom prepared for the filling
3. For the filling remove the corn from one of the corncobs with a knife and put aside. Chop onion, spring onion, garlic and 4 of the mushrooms finely. Heat up a pan with one tablespoon olive oil and add the veggies. Roast for about 2-3 minutes. Turn off the heat and crumble feta into the veggie mix. Season to taste with salt and pepper.

Filling for stuffed veggies
4. Fill the mixture in the prepared veggies and give them in a greased oven dish. Top everything with a few slices mozzarella or Gouda. Bake for about 25 minutes; let it cool down 5minutes before serving. Enjoy!

stuffed veggies baked in the oven

stuffed veggies baked in the oven


Macaroni salad with broccoli, ham and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

For 2 people

300g elbow macaroni
1          large broccoli
1          large red onion
150g black pepper ham
200g plain yoghurt (full fat or Greek yoghurt if you want it extra creamy)
30ml white vinegar
1          teaspoon mustard
1          teaspoon brown sugar
Salt and ground black pepper to taste

1. Cut off the broccoli roses and put them aside in a bowl. Slice onion in thin stripes and cut ham in small cubes.
2. Cook macaronis in salted water for 6-8 minutes until aldente. In the last 2 minutes of cooking time add the broccoli roses. Meanwhile roast the onion slices in a pan with 1 tablespoon oil, to caramelize, add a teaspoon of brown sugar when the onions already softened a little. Roast for about 2 minutes and put aside.

Caramelized onions and broccoli

3. Give ham cubes and caramelized onions in a salad bowl. Drain water from pasta and broccoli and cool it down under running very cold water for 30 seconds. Let it cool down until hand warm for about 20 minutes. For the dressing mix yoghurt, mustard and vinegar very well, add salt and ground black pepper to taste. You can also add fresh dill.
4. Mix everything in the salad bowl and put in the fridge for 1-2 hours before serving.

Macaroni salad with broccoli, ahm and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

Summer salad with green peas, cucumber and feta

Salad with peas, cucumber, pak choi, feta cheese and yogurt dressing

For 2 people

150g     green peas (frozen or fresh)
100g     feta cheese
1             cucumber
2             pak choi ( chinese cabbage)
5             fresh mint leaves
3            tablespoon red wine vinegar
1            tablespoon full fat plain yogurt
1           tablepoon grainy mustard
1           tablespoon olive oil
1           teaspoon honey
Salt and freshly ground pepper to taste

1. Blanch green peas in salted water for 3 minutes, then hold them under very cold running water until they are cooled down and put them aside in a salad bowl.

2. Cut cucumber and feta in small cubes and slice pak choi finely (stop slicing 2 cm before the upper end; it’s a little bit bitter). Add everything to the peas in the salad bowl.

Pea salad with feta

3. For the dressing chop mint leaves very finely; mix mustard, vinegar, honey and yogurt very well (I use an old jam glass for mixing dressings, just shake for 30 seconds). Add olive oil and mint leaves, and season with salt and pepper, shake again for 10-20 seconds until the dressing in creamy.

Yogurt-mustard dressing

Mix dressing and salad very well, arrange on plates and enjoy!

Salad with peas, pak choi, cucumber and feta cheese

Pea salad with cucumber and feta


Easy snow pea and tofu salad with sesame dressing

Snow peas salad with tofu and soy sauce sesame dressing

For 2 people

350g     snow peas
200g     soy bean cake
2             tablespoon sesame oil
1             tablespoon soy sauce
1             tablespoon vinegar
1             teaspoon honey
1             teaspoon chili sauce (sweet/spicy)
1             tablespoon sesame seeds
2             cloves of garlic
1             red chili
Ground black pepper to taste

1. Cut of the ends of the snow peas on both sides (if they are large cut them in half) and boil them in salted water for 2-3 minutes. Drain water and hold them under very cold running water. Let them cool down completely.

2. Meanwhile cut the soy bean cake in small cubes (you can also use other kinds of tofu), and chop garlic and chili finely. Roast all in a pan for 3 minutes until light brown. Remove from the pan and give it in a salad bowl.

3. For the dressing mix honey, chili sauce, vinegar and soy sauce very well with a fork before adding the sesame oil slowly while stirring; season with ground black pepper. Mix snow peas and dressing with the soy bean cubes and arrange the salad on plates. Sprinkle with sesame seeds and enjoy!

Snow peas salad with sesame and tofu


Lentil salad with crispy bacon

lentil salad with crispy bacon

For 4 people (as side dish)

250g      lentils (green or red)
250g      small potatoes
2              carrots
4              slices of bacon
1              cucumber
1              bunch of parsley
1              bunch of spring onions
1              tablespoon mustard
1              teaspoon honey
100ml  balsamic vinegar
100ml  olive oil
Salt and pepper to taste

1. If you can find baby potatoes cut them in half, if the potatoes are bigger then 1-2cm cut them in bite sized cubes. Clean the lentils under running water and add them in a pod with boiling water together with the potatoes. Cook for 15-20 minutes, until the lentils are done but firm to the bite; Drain the water and put aside to cool down a little.

2. Cut the carrots in small cubes and put them aside, do the same with the cucumber and give it into a big salad bowl. Chop the parsley and spring onions finely and add them into the bowl.

3. Cut the bacon in fine stripes and heat up a saucepan without oil. Add the bacon and roast for about 3 minutes until crispy. Remove the bacon from the pan and add the carrot cubes (there will be fat left from the bacon); roast for 3-4 minutes and put them aside together with the bacon.

4. For the dressing mix mustard, balsamic vinegar and honey very well. Afterwards add the oil slowly while stirring with a fork until the mixture is uniform and creamy; add salt and pepper to taste.

5. Add lentils, potatoes, carrots and bacon to the other ingredients into the salad bowl and pour in the dressing; mix everything well and leave the salad to stand for about 1 hour before serving. Enjoy!