Polish Gołąbki – Traditional Stuffed Cabbage Rolls

Gołąbki are one of the most comforting and beloved dishes in Polish home cooking. Tender cabbage leaves are wrapped around a hearty filling of ground meat and rice, then slowly simmered with bay leaves and allspice, giving the dish its signature warm, nostalgic aroma.

As the rolls cook gently, the cabbage becomes soft and silky, while the filling stays juicy and flavorful. Served with a light sauce and classic mashed potatoes, gołąbki are the kind of meal that feels filling, cozy, and deeply familiar—perfect for family dinners, weekends, or colder days.

This is simple, honest comfort food, passed down through generations, and still cooked today in Polish kitchens exactly because it’s so satisfying and timeless.

Ingredients:

- Middle size cabbage

- 600g ground meat

- 250g cooked rice  

- Salt, pepper to taste

- half an onion, chopped

- 1-2 cloves of garlic, minced

- 2-3 bay leaves

- 3-4 all spice berries

Instructions:

1. Prepare the cabbage:

- Core the cabbage.

- Boil the whole cabbage until slightly softened.

- Carefully separate the leaves, cutting away any remaining hard stems, trying not to tear the leaves.

2. Prepare the Filling:

- In a bowl, mix ground meat with cooked rice, egg, breadcrumbs, salt, and pepper. 

- Ensure the mixture is well combined.

3. Stuff the Cabbage Leaves:

- Place a portion of the meat mixture onto each cabbage leaf.

- Fold both sides of the leaf inward and then roll it up to encase the filling.

4. Cooking:

- Line the bottom of a pot with some of the leftover cabbage leaves.

- Place the cabbage rolls in the pot.

- Add the sliced mushrooms together with the soaking water.

- Season to flavour.

- Add enough water to cover at least two-thirds of the height

- Cook over low to medium heat for about 1 hour or until the cabbage rolls are fully cooked.

- At the end of cooking, add heavy cream to the pot. Thicken with a cornstarch slurry to the desired consistency

- Cook the sauce for 5 more minutes before serving

5. Serving:

- Serve the cabbage rolls with mashed potatoes

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Three Cup Chicken (San Bei Ji) – Taiwanese Braised Chicken with Basil

Three Cup Chicken (San Bei Ji) is a classic Taiwanese dish that’s beloved for its rich, savory-sweet flavor and aromatic finish. Named for the traditional “three cups” of key ingredients—sesame oil, soy sauce, and Shaoxing wine—this dish features tender chicken pieces braised in a deeply flavorful sauce with garlic, ginger, and a touch of chili.

The magic happens when the sauce reduces and clings to the chicken, creating a glossy, caramelized coating packed with umami. Fresh Thai basil (or scallions) added at the end brings a fragrant, herbal lift that balances the richness of the sauce.

Perfect served with steamed rice, Three Cup Chicken is both comforting and impressive—a simple dish that delivers bold, authentic Taiwanese flavor at home.

Quick Tips:

- Use bone-in chicken pieces for maximum flavor.

- Simmer slowly to let the sauce penetrate and thicken.

- Adjust chili to taste for mild or spicy heat.

Ingredients:

- 35 ml sesame oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions:

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Tofu and Shiitake Teriyaki Balls

These tofu and shiitake teriyaki balls are soft, chewy, and full of umami—an easy plant-based dish that feels both comforting and satisfying. Made from simple ingredients like soft tofu, rehydrated shiitake mushrooms, garlic, and glutinous rice flour, they come together into a sticky dough that cooks into bouncy, mochi-like bites.

The shiitake mushrooms add deep savory flavor, especially after being sautéed with garlic until aromatic. Once shaped and boiled, the tofu balls turn tender with a pleasant chew, making them perfect for soaking up sauces.

Tossed in a glossy homemade teriyaki sauce made from soy sauce, mirin, and a touch of brown sugar, these little bites become irresistibly sticky and flavorful. They’re delicious on their own, served over a bowl of steamed rice, or added to noodle soups.

Light, wholesome, and packed with texture, these tofu teriyaki balls are a fun twist on tofu dishes and a great way to enjoy a satisfying meatless meal.

Ingredients

Tofu Balls:

- 250 g soft tofu

- 15 g dried shitake mushrooms

- 150 g glutinous rice flour 100gl 60 rice 

- 3 cloves minced garlic

- 15 g olive oil (or neutral oil)

- salt, black pepper to taste

Teriyaki sauce:

- 50 ml soy sauce

- 40ml mirin

- 20g brown sugar

- 50 ml water

- 1 tsp corn starch + 1 tbsp water

Instructions:

1. Prepare the mushrooms

- Soak dried shiitake mushrooms in hot water for 20–30 minutes until soft.

- Squeeze out excess water and finely chop them. Keep a few tablespoons of soaking water if you want to boost umami flavor later.

2. Sauté aromatics

- Heat up olive oil in a pan.

- Add garlic, sauté until fragrant.

- Add chopped shiitake mushrooms and cook until dry and aromatic. 

- Let cool slightly.

3. Make the dough

- In a large bowl, crush the tofu with a fork until smooth.

- Add glutinous rice flour, salt, and pepper. Mix until a sticky dough forms.

- Stir in the cooled mushroom mixture and knead gently to combine.

The dough should be soft but not wet. If too sticky, add a bit more flour.

4. Shape and cook

- Roll into bite-sized balls (about 25–30 g each).

- Bring a pot of water to a boil, then reduce to medium heat.

- Drop in the tofu balls and cook until they float to the surface, then continue boiling for 3 minutes.

- Remove with a slotted spoon and drain well.

5. Make the teriyaki sauce

- In a small pan, mix soy sauce, mirin, brown sugar, and water.

- Bring to a gentle boil.

- Mix cornstarch + water in a separate bowl, then pour into the sauce while stirring.

- Cook until the sauce thickens and becomes glossy.

6. Finish and serve

- Toss the tofu balls in teriyaki sauce, stir to coat them with sauce.

- Serve hot — optionally with steamed rice, sesame seeds, and chopped scallions.

Tips

-For extra chewiness, use glutinous rice flour (not regular rice flour).

- Want more flavor? Add a few drops of sesame oil or a pinch of chili flakes.

- These tofu balls also taste great in soups or noodle bowls!

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Taiwanese Garlic Chicken Soup

In Chinese cooking, soups are more than just appetizers – they’re nourishing tonics meant to balance the body and bring comfort to the soul. One of the simplest yet most beloved is garlic chicken soup, a dish often enjoyed at home during the cooler months or when someone needs a gentle boost of energy.

Generous amounts of garlic are added – sometimes left whole, sometimes lightly crushed – releasing a mellow sweetness as they cook. The broth is often enhanced with ginger, goji berries, red dates, or a splash of Shaoxing wine, ingredients that not only add depth but are also prized in Chinese tradition for their health benefits.

Served on its own or with a side of rice, Chinese garlic chicken soup is the kind of dish that speaks to the heart – simple, healing, and deeply nourishing.

Ingredients

- 500 g chicken (thighs or drumsticks)

- 200 g garlic cloves (whole, peeled — or more if you're a garlic lover!)

- 1.5 L water or chicken broth

- 1–2 tsp salt (adjust to taste)

- Black pepper, to taste

- 1 tbsp sesame oil

- A few slices of fresh ginger

Instructions

1. Pre-boil the Chicken (Optional but recommended):

- Bring a pot of water to a boil. 

- Add the chicken and boil for 2–3 minutes to remove impurities. 

- Drain and set aside.

2. Sauté the Aromatics:

- Heat the sesame oil in a large pot over medium heat. 

- Add the garlic cloves and ginger slices.

- Sauté gently for 2–3 minutes until fragrant, stirring often - be careful not to let the garlic brown.

3. Simmer the Soup:

- Add the pre-boiled chicken back to the pot.

- Pour in the water or chicken broth.

- Season with salt, pepper, and more ginger or herbs if desired.

- Bring to a boil, then reduce to a gentle simmer.

- Cover and simmer for 45 minutes, or until the chicken is fall-apart tender and the garlic is soft and mellow.

4. Finishing Touches:

- Remove the chicken from the pot, shred it if desired, and return it to the soup.

- Taste and adjust seasoning.

- For a deeper garlic flavor, mash some of the softened garlic cloves directly into the broth.

- Serve hot with rice, noodles, or crusty bread.

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Spicy & Umami King Oyster Mushrooms

These pan-seared king oyster mushrooms are packed with deep umami, gentle sweetness, and a spicy kick from gochujang (Korean chili paste). The caramelized edges and slightly chewy texture make them a fantastic meat substitute or a flavorful side dish. The best part? They come together quickly and require minimal prep, making them perfect for a weeknight meal.  

A simple yet bold-flavored dish that's perfect with rice, noodles, salads, or even as a taco filling! This recipe is vegan and can be made gluten-free by using tamari instead of soy sauce.

Ingredients:

- 300 g fresh king oyster mushrooms (6-8 small or 2-3 large)  

For the Sauce:

- 20 ml soy sauce (or tamari for gluten-free)  

- 15 g gochujang (Korean chili paste)  

- 30 ml mirin, sake, or other rice wine 

- 15 g sugar (adjust to taste)  

- 1 tsp sesame seeds  

- 10 ml sesame oil

For Cooking:

- Neutral oil (e.g., vegetable or grapeseed)  

Instructions:

1. Prepare the Mushrooms:

- Slice mushrooms into 0.5 cm thick pieces for even cooking.  

- If using large mushrooms, cut them in half lengthwise before slicing.  

2. Make the Marinade: 

- In a bowl, mix together soy sauce, gochujang, mirin, sugar, sesame seeds, and sesame oil.  

- Taste and adjust sweetness or spiciness if needed.  

- Pour over the sliced mushrooms, ensuring they are well-coated. 

- Let marinate for at least 20 minutes (or overnight for deeper flavor).  

3. Pan-Sear the Mushrooms:

- Heat a large cast iron or nonstick pan (25 cm) over medium heat and add some neutral oil.  

- Arrange the mushrooms in a single layer without overlapping.  

- Cook for 2-3 minutes per side until golden brown and lightly charred.  

4. Glaze & Finish:  

- Once all mushrooms are seared, return them to the pan.  

- Pour in the remaining marinade and cook for another 1-2 minutes, stirring, until the sauce thickens and coats the mushrooms beautifully.  

5. Serve & Enjoy:

- Serve hot over steamed rice, topped with sliced cucumber, sesame seeds, and scallions.  

- Enjoy immediately for the best flavor and texture!  

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Rose-shaped Pork Dumplings

These dumplings are not only delicious but also visually stunning, shaped like roses for an elegant presentation. Perfect for impressing guests or adding a touch of beauty to your table, these dumplings feature juicy pork filling wrapped in delicate petals of homemade dough.

Add natural food coloring like beetroot or spinach powder to the dough for colorful roses. Ensure the filling isn’t too wet, this will make it easier to handle and prevent tearing the wrappers.

Serve the rose dumplings hot with dipping sauces such as soy sauce with sesame oil, chili oil, or black vinegar. Garnish with chopped green onions or sesame seeds for added flavor and presentation.

These Rose-Shaped Pork Dumplings are as delightful to eat as they are to look at, combining artistry with deliciousness!

Ingredients (Makes about 18 Large Dumplings)

Dumpling Wrappers:

- 250g high-gluten flour

- 150ml hot water

- Pinch of salt

- Cornstarch for dusting

Dumpling Filling:

- 260g ground pork

- 30g oyster sauce (about 2 tbsp)

- 40g chives or green onion stalks, chopped

- 15g cornstarch (about 2 tbsp)

- Salt and pepper, to taste

Instructions:

Make the Wrappers

1. Mix the Dough:

- In a medium bowl, combine flour (optionally mixed with beetroot powder for color) with hot water.

- Mix with a spatula until a shaggy dough forms.

- Knead the dough for 4-5 minutes until smooth. 

- Place it in a bowl, cover with plastic wrap, and let it rest for 30 minutes to 2 hours at room temperature.

2. Roll the Dough:

- After resting, divide the dough into 4 parts. Dust each piece with cornstarch.

- Roll each part to 1-2 mm thick.

- Lightly dust with cornstarch if the dough sticks

3. Maketeh Wrappers:

- Cut the dough into 6-7cm rounds using a cookie cutter or a cup. 

- Stack the wrappers with cornstarch dusted between them to prevent sticking.

- Repeat with the remaining dough. You should get around 54-57 wrappers.

Make the Dumplings

1. Prepare the Filling:

- In a medium bowl, combine all the filling ingredients. 

- Mix well, cover, and let marinate for 30 minutes.

2. Assemble the Dumplings:

- Arrange 3 wrappers in a straight line, slightly overlapping. Dab the overlapping areas with water to seal them together.

- Place a tablespoon of filling along the center of the wrappers. 

- Fold the wrappers in half lengthwise, make the sealing thinner if possible.

- Roll them up from left to right to form a rose shape. 

- Place the formed dumplings on a plate lined with parchment paper. 

- Repeat with the remaining wrappers and filling.

3. Steam the Dumplings:

- Bring a pot of water to a boil. 

- Place the dumplings in the steamer, cover, and steam for 10 minutes.

- Once cooked, carefully remove the steamer lid to release the steam. - 

- Serve with soy sauce.

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Thai-style Basil Chicken

Thai Basil Chicken (Pad Krapow Gai) is a classic Thai stir-fry dish made with minced or thinly sliced chicken, stir-fried with garlic, chilies, and plenty of fresh Thai basil leaves. The dish is seasoned with a savory and slightly spicy sauce, typically made from soy sauce, fish sauce, and a touch of sugar. The combination of the peppery, anise-like flavor of Thai basil and the heat from the chilies makes this dish fragrant and flavorful. It's usually served over rice and often topped with a fried egg.

Ingredients

- 400g chicken breast

- 10ml oil

- 6 cloves of garlic, chopped

- 3-4 chillies, chopped (adjust according to your spice preference)

- 15g brown sugar

- 15ml dark soy sauce

- 20ml fish sauce

- 20ml oyster sauce

- Handful of Thai basil leaves

Instructions

1. Prepare Ingredients:

   - Chop the garlic cloves and chillies.

   - Measure out the brown sugar, dark soy sauce, fish sauce, and oyster sauce.

   - Rinse the Thai basil leaves and set aside.

   - Cut the chicken into cubes or strips. 

2. Stir-Fry:

   - Heat the oil in a wok or large skillet over medium-high heat.

   - Add the chopped garlic and chillies to the hot oil and stir-fry for about 30 seconds to release their flavors.

3. Cook Meat:

   - Add the chicken to the wok and stir-fry, until the chicken is cooked through and no longer pink.

4. Add Seasonings:

   - Sprinkle the brown sugar over the cooked chicken and stir to combine.

   - Pour in the dark soy sauce, fish sauce, and oyster sauce, stirring well to coat the meat evenly with the sauces.

5. Cook Basil:

   - Once the chicken is fully cooked and the sauces are well incorporated, add the Thai basil leaves to the wok.

   - Stir-fry for another minute or two until the basil leaves are wilted and fragrant.

6. Serve:

   - Remove the wok from the heat and transfer the spicy Thai basil chicken stir-fry to a serving dish.

   - Serve hot with steamed rice or noodles.

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Three Cup Mushrooms - San bei ku 三杯菇

Three Cup Mushrooms (San Bei Ku, 三杯菇) is a popular Taiwanese dish made by cooking mushrooms with equal parts of sesame oil, soy sauce, and cooking wine. The dish is enhanced with garlic, ginger, and fresh Thai basil, giving it a fragrant, savory, and slightly sweet flavor. It's a plant-based variation of the traditional three-cup chicken.

Ingredients

- 300g king oyster mushrooms, cut into your desired size

- 6 cloves garlic, sliced

- 15 slices of ginger

- 2-3 dried chilies

- Bunch of Thai basil leaves

For Cooking:

- 15ml sesame oil

- 15ml vegetable oil

Sauce:

- 20ml light soy sauce

- 20ml dark soy sauce

- 20ml rice wine

- 15g brown sugar

- teaspoon white pepper

Instructions

1. Prepare the Seasoning:

   - In a small bowl, combine the light soy sauce, dark soy sauce, rice wine, and brown sugar. 

- Stir until the sugar dissolves, then set aside.

2. Stir-Fry Aromatics:

   - Heat both the sesame oil and vegetable oil in a wok over medium heat.

   - Add the minced garlic and sliced ginger, and stir-fry until they become aromatic and golden.

3. Cook the Mushrooms:

   - Toss in the dried chilies and king oyster mushrooms. 

   - Stir-fry until the mushrooms start to soften and absorb the flavors, about 3-5 minutes.

4. Add Seasoning:

   - Pour the prepared seasoning into the wok, continuing to stir-fry until the mushrooms are tender and evenly coated in the sauce.

5. Finish with Basil:

   - Add the Thai basil leaves, giving everything a quick stir until the leaves are wilted and fragrant.

6. Serve:

   - Serve the Three Cups Mushrooms hot with steamed rice.

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Lu Rou Fan 滷肉飯 - Taiwanese Braised Pork Rice

Lu Rou Fan (滷肉飯) is a beloved Taiwanese dish consisting of braised pork served over steamed white rice. The pork is slowly cooked with soy sauce, rice wine, sugar, garlic, and a blend of aromatic spices such as star anise and cinnamon, resulting in a savory, slightly sweet sauce. The dish is typically garnished with chopped green onions, fried shallots, or pickled vegetables, adding texture and flavor. Known for its comforting and rich taste, Lu Rou Fan is a popular and hearty meal in Taiwanese cuisine.

Ingredients:

- 500g Pork, cut into smaller pieces

- 150g onion, chopped or shallots

- 3-4 Cloves garlic, minced

- 20ml Light soy sauce 

- 40ml Dark soy sauce

- 30 ml Cooking wine 

- 30ml Oyster sauce 

- 10g Sugar 

- 1 tsp Five spice powder

- 1 tsp White pepper

- 600ml Water

- 6 Hard boiled eggs (optional)

Instructions

1. Prepare ingredients:

- Cut pork into pieces.

- Peel and finely mince the garlic cloves.

- Place the eggs in a pot of cold water. Bring to a boil and let them cook for 8-10 minutes. Remove the eggs and place them in a bowl of ice water to cool. Once cooled, peel the eggs and set aside.

2. Cook:

- In a pot, add enough oil to cover the bottom. Heat over medium-high heat and add the minced garlic and onion. Fry until fragrant and slightly golden, about 1-2 minutes.

- Add the pork to the pot. Stir fry over high heat until the pork is browned and some fat has rendered out, about 5-7 minutes.

- Add the light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, five spice powder, and white pepper. Toss the pork to evenly coat with the seasonings.

- Pour in water. Cover the pot and bring to a boil.

- Once boiling, reduce the heat to medium-low. Simmer for 45 minutes, or until the pork is tender and the flavors have melded together.

- If using hard boiled eggs, add them to the pot during the last 10 minutes of cooking. This will allow the eggs to absorb the flavors of the sauce.

- Taste the dish and adjust seasoning if needed. Add more soy sauce or salt if necessary.

- Remove the pot from heat. Serve the pork and eggs over steamed rice, spooning the sauce over the top. Enjoy!

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Bok Choy-shaped Dumplings With Pork Filling

Dumplings are a beloved staple in Chinese cuisine (and not only), celebrated for their versatility, deliciousness, and cultural significance. They are typically made with a thin dough wrapper filled with a variety of ingredients, including meat, vegetables, seafood, and sometimes even sweet fillings. Dumplings can be cooked in various ways such as boiling, steaming, pan-frying, or deep-frying, each method imparting a unique texture and flavor to the final product.

You can find dumplings in many shapes, such as half moons, ovals, boats, and triangles, but not only these. There are also many skillful cooks who have gone further, creating shapes like bok choy, Chinese cabbage, cherry blossoms, and many more. I also prepared bok choy-shaped dumplings, and I must say they aren't as difficult to prepare, although they do take plenty of time. And look really cute!

Ingredients (20 Dumplings)

Wrappers:

- 150g flour

- 90 ml hot water

- Pinch of salt

- 1 tsp matcha powder or food coloring

Filling:

- 220g minced pork

- 80g spring onion, finely chopped

- 2 cloves garlic, minced

- 1 tbsp light soy sauce

- 1/2 tsp pepper

- 1 tsp salt

- 1 tbsp cornstarch

- 1 tbsp sesame oil

Instructions

To Prepare the Filling:

1. Season the pork in a mixing bowl.

2. Mix in the chopped garlic and spring onion.

3. Leave in the fridge until ready to use.

To Make the Dough:

1. In a large mixing bowl, mix flour, hot water, and a pinch of salt.

2. Knead the dough for 2-3 minutes until smooth.

3. Divide the dough into two equal portions. Save one portion for the white base part.

4. For the green dough (Pak Choi leaves part), add 1 tsp matcha powder/spinach powder/desired food coloring and knead to combine.

5. Rest the doughs in a covered container for 30 minutes.

To Prepare the Two-Color Wrappers:

1. Roll both doughs into two 20cm ropes.

2. Use a rolling pin to flatten the green dough rope lengthwise.

3. Wrap the white dough with the green dough, pinch, and slightly roll it on the working surface to seal the gap.

4. Divide the dough into 20 pieces.

5. Press each mini dough into a small disc and roll it into a thin wrapper (about 4” width) with a rolling pin. Dust and set aside.

To Assemble and Steam the Dumplings:

1. Place a dumpling wrapper on your palm and add 1 tsp of filling in the center.

2. Bring up the sides and gently pinch and squeeze with your thumb and index fingers to seal the dumpling top.

3. Repeat with the rest of the filling and wrappers.

4. Bring water to a boil in a wok or large saucepan over high heat.

5. Line a bamboo steamer or plate with parchment paper.

6. Place the dumplings on the steamer/dish and steam for 8 minutes over high heat with the lid on until they are fully cooked.

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Chinese Steamed Buns - Baozi 包子

Baozi (包子), also known as Chinese steamed buns, are a type of filled bun or bread-like dumpling in various Chinese cuisines. They are a popular breakfast item and can be found in dim sum restaurants, street food stalls, and home kitchens. Baozi can be filled with a variety of ingredients, including meats, vegetables, and sweet fillings. 

Ingredients (10 Buns)

Dough:

- 4g active dry yeast

- 5g granulated sugar 

- 175 ml lukewarm water 

- 290 g bread flour

Filling:

- 100 g cabbage, minced

- 50g onion, chopped

- 50g carrot, grated 

- 1.5 scallions, finely chopped

- 300 g ground pork 

- 10 g ginger, minced

- 1/2 tbsp dark soy sauce 

- 1/2 tbsp oyster sauce 

- 1/2 tsp sugar 

- 1/2 tsp white pepper

- 1 tsp sesame oil 

- 1 tsp cornstarch 

Instructions

To Make the Dough:

1. In a large mixing bowl or mixer with a dough hook attachment add flour,  yeast, sugar and water. 

2. Knead for about 10-15 minutes. The dough should be soft, not sticky and not too firm.

3. Once the dough is even and smooth, form it into a ball. Cover it with a kitchen towel and let it proof for one hour in a warm place. 

To Make the Filling:

1. Prepare your vegetables - grate carrot, chop cabbage, onion and spring onion.

2. Add half teaspoon of salt and let it sit for 5-10 minutes to release the juices.

3. Drain the vegetables.

4. Add in the rest of filling ingredients and mix to combine. 

5. Store in the fridge until ready to use.

To Assemble the Baozi (Buns):

1. After the dough has finished proofing, turn it out onto a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Weigh and divide the dough into 10 equal pieces (each should weigh about 48g).

2. Take each dough ball, and with a rolling pin, roll it from without actually rolling the center of the dough. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2. 

3. Add spoonful of filling to the center. You can divide the filling into 10 portions beforehand.

4. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top. 

5. Lay the buns on a small piece of parchment paper and put it directly on your steaming rack. Repeat until all are assembled. 

I didn't have steaming basket so I placed them on a plate lined with parchment paper.

6. Cover with kitchen towel and let the buns proof for another 15 minutes before steaming.

To Steam:

1. With the buns in the steamer, start with cold water and steam for about 20-25 minutes.

2. Turn off the heat, and keep the lid on.  Let the buns “rest” for 5 minutes before opening the lid, so they won't collapse.

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Meatballs with Rice in Tomato Sauce - Pulpety z Ryżem

Pulpety z ryżem w sosie pomidorowym is a traditional Polish dish consisting of tender meatballs made with ground meat, rice, and seasonings, cooked in a rich and flavorful tomato sauce. This comforting meal is often served with mashed potatoes and a side of fresh or pickled vegetables, making it a satisfying and wholesome dish.

This dish is a staple in Polish home cooking, beloved for its simplicity, affordability, and comforting taste. It’s a family-friendly meal that can easily be made in large batches, often evoking nostalgic memories of childhood and family dinners.

Ingredients

Meatballs:

- 150 g cooked rice

- 500 g ground meat

- 1 egg

- Salt and pepper, to taste

Sauce:

- 4-5 garlic cloves

- 300 g tomatoes

- A few basil leaves (optional)

- Salt and pepper, to taste

Instructions

1. Cook the Rice:  

- Rinse the rice thoroughly under cold water to remove excess starch.  

- Cook the rice according to the package instructions until tender.  

- Once cooked, spread the rice out on a plate or tray to cool completely. This will prevent the mixture from becoming too wet.

2. Prepare the Meatball Mixture:  

- In a large mixing bowl, combine ground meat, rice, egg and seasonings. 

- Mix the ingredients thoroughly using a spoon or your hands until evenly combined.  

- If the mixture feels too wet or doesn’t hold its shape, gradually add breadcrumbs until the desired consistency is achieved.

3. Form the Meatballs:  

- Scoop about 1-2 tablespoons of the meat mixture and roll it between your palms to form small, round meatballs.  

- Place the meatballs on a tray or plate and set them aside.

4. Prepare the Sauce:  

- In a blender, combine tomatoes, garlic cloves and seasonings. 

- Blend until smooth. Adjust seasoning to taste.  

- Transfer the tomato mixture to a large pot and bring it to a gentle boil over medium heat.

5. Cook the Meatballs:  

- Carefully place the meatballs into the simmering sauce, ensuring they are submerged.  

- Reduce the heat to low, cover the pot with a lid, and let the meatballs cook for 10-15 minutes.  

- Stir gently every few minutes to prevent sticking or breaking the meatballs.

6. Adjust the Sauce:  

- If the sauce is too thin, simmer uncovered for a few minutes to reduce it.  

- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the sauce and cook until it thickens.  

- For a creamier sauce, stir in 1/4 cup of heavy cream after cooking.

7. Serve:  

- Serve the meatballs warm with a side of mashed potatoes and a fresh salad. Garnish with chopped parsley if desired for extra flavor and presentation.

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Taiwanese Beef Noodle Soup - Niu Rou Mian 牛肉麵

Taiwanese Beef Noodle Soup (牛肉麵) is a hearty dish featuring tender chunks of beef simmered in a rich, flavorful broth with aromatic spices like ginger, garlic, and dried chilies. Served with thick wheat noodles and garnished with fresh herbs and pickled vegetables, it's a beloved comfort food in Taiwanese cuisine, perfect for warming up on chilly days.

Ingredients:

For the soup:

- 400-500g beef

- 1 Carrot

- 1/3 Radish

- 2-3 small tomatoes

- 1/2 onion, quartered

- 1 tbsp oil

- 2-3 slices ginger

- 4-5 cloves garlic

- 2 dried chillies

- 1 tbsp sugar

- 2 tbsp doubanjiang (chili bean paste)

- 2 tbsp soy sauce

- 2 tbsp dark soy sauce

- 15ml rice wine

- 2 bay leaves

- 1/2 teaspoon 5 spice powder

- Water

- Additional: Noodles, Bok choy

Instructions

1. Prepare Ingredients: 

- Start by cutting the beef into smaller pieces. 

- Peel and slice the carrot and radish. Cut tomatoes in chunks. Quarter the onion, slice the ginger, and crush the garlic cloves.

2. Sauté Aromatics:

- In a pot or wok, heat the oil over medium-high heat. 

- Add the sliced ginger, crushed garlic, bay leaves and dried chillies (if using). 

Stir-fry for about 1-2 minutes until fragrant.

3. Sear Beef: 

- Add the beef to the pot and stir-fry until it's browned on all sides, approximately 2-3 minutes.

4. Seasoning:

- Add in the sugar, doubanjiang (chili bean paste), 5-spice powder, soy sauce, dark soy sauce, and Shaoxing rice wine. 

- Stir well to coat the beef evenly in the seasoning mix. 

- Cook for about 2 minutes until the sauce starts to bubble and thicken slightly.

5. Add Vegetables and Liquid:

- Toss in the vegetables. 

- Pour in enough water to cover all the ingredients in the pot. Adjust the seasoning according to your taste preference.

6. Simmer:

- Bring the soup to a boil, then reduce the heat to low. 

- Cover the pot and let the soup simmer gently for at least 1 hour, stirring occasionally, or until the beef is tender and the flavors have melded together.

7. Serving:

- While the soup is simmering, cook the noodles and bok choy in a separate pot of boiling water. Drain and set aside.

- Ladle the hot beef and vegetable soup over the noodles. Garnish with chopped green onions if desired. 

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Baked Dumplings with Pork Filling

 

Golden and crispy on the outside with a juicy, flavorful pork filling inside, these baked dumplings are a perfect twist on the classic dumpling. Ideal as a snack, appetizer, or main dish, they’re versatile and crowd-pleasing.  

Serve the baked dumplings warm with your favorite dipping sauce, such as soy sauce with a splash of vinegar, chili oil, or a tangy hoisin-based sauce.  

These baked dumplings offer a delightful crunch and savory filling, making them a satisfying treat for any occasion.

Ingredients

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 10g sugar

- 15 g oil

- 170 ml warm water

Filling:

- 280 g ground pork (with some fat)

- salt, pepper to taste 

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil

- 20g cornstarch

- 30 g green onion, finely chopped

- 100g tomatoes, diced 

Instructions

1. Prepare the Filling:

- Chop the spring onion, dice the tomatoes.

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll into a round circle about 6-7 inches in diameter.

- Place one portion of filling in the center of the dough circle.

- Fold in a half, pinch and seal. Repeat with remaining dough and filling.

- Place the dumplings on a baking sheet lined with parchment paper.

4. Baking

- Place the baking sheet in preheated oven. 

- Bake for 20 minutes or until golden brown and the meat filling is cooked through.

- Remove from the oven and transfer to a cooling rack. Serve warm.

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Kopytka z Serem - Polish Potato Dumplings With Cream Cheese

 

I created a fusion of Kopytka (Little Hooves Dumplings) and Pierogi Leniwe (Lazy Dumplings). Both Kopytka and Pierogi Leniwe are traditional Polish comfort foods, and their recipes may vary based on regional preferences and family traditions. They showcase the versatility of dumplings in Polish cuisine, whether served as a side dish or a sweet treat.

While both are shaped the same, they use different ingredients for preparation. I combined the ideas from both dough recipes to create a (not-so) new dish. I made my dumplings using both potatoes and cream cheese simultaneously, and I love the result! 

Due to the unavailability of farmer's cheese or cottage cheese in Taiwan, I successfully used cream cheese, similar to what is used in American-style cheesecake.

Kopytka, often referred to as Polish gnocchi, are small, oval-shaped potato dumplings. The name "kopytka" translates to "little hooves" in Polish, which reflects their shape. The main ingredients include potatoes, flour, and sometimes eggs. They are often served as a side dish with various toppings or sauces.

Pierogi Leniwe, also known as lazy pierogi or lazy dumplings, are a type of dumpling that doesn't require stuffing. They are essentially soft, delicate dumplings. The primary ingredients include farmer's cheese (cottage cheese or quark), eggs, and flour. Sometimes, sugar or vanilla is added for a sweet version. They can be served sweet with sugar and cream or savory with butter and breadcrumbs.

Ingredients

- 170g cream cheese

- 300g potatoes

- 1 egg

- 100g flour

- 50g potato or corn starch

Instructions

1. Peel, chop, and boil the potatoes until they are soft.

2. Mash them to achieve a smooth consistency.

3. Add cream cheese to the potatoes and mash together. For better results, use a blender.

4. Add the egg and flours, mixing well.

5. Knead all the ingredients together until you achieve a uniform dough. Add extra flour if needed.

6. Divide the dough into smaller pieces and roll each piece into a log.

7. Flatten the logs and cut them into pieces, giving them a bell-like shape.

8. Bring a pot of lightly salted water to a boil.

9. Drop the pierogi into the boiling water and cook for about 4 minutes from the time they float to the surface.

10. Remove the cooked pierogi from the water and drain.

11. Serve sweet or savory- with sour cream and sugar, or meat sauce up to your liking 

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Rou Zao Fan - Taiwanese Braised Pork Rice

Rou Zao Fan (肉燥饭) is a classic Taiwanese dish featuring minced pork over rice, similar to a Lu Rou Fan. It's also known as "Lu Rou Fan" (滷肉飯), though there are slight regional differences between the two. 

he pork is minced or finely chopped and cooked with a blend of soy sauce, rice wine, sugar, garlic, and various spices until it becomes tender and flavorful. The cooking process usually includes braising the meat for a rich, savory taste.

Common spices include star anise, cinnamon, and sometimes five-spice powder, which add depth to the dish. It's often garnished with chopped green onions, fried shallots, or pickled vegetables to add texture and contrast. Served over a bed of steamed white rice, which absorbs the flavorful sauce from the minced pork. Rou Zao Fan is a comforting and hearty meal, popular in Taiwan for its delicious simplicity and rich flavors.

Ingredients

- 250g minced pork

- 2 tbsp oil

- 1 teaspoon minced ginger

- 1/2 cup chopped shallots

- 1/8 teaspoon 5 spice powder

- 1 tbsp rice wine

- 1 teaspoon sugar

- 1 tbsp light soy sauce

- 1/2 tbsp dark soy sauce

- 1/2 tbsp oyster sauce

- White pepper, to taste

- 250 ml water

- Boiled eggs

Instructions

1. Heat the oil in a large pan or skillet over medium heat.

2. Add the minced ginger and chopped shallots to the pan. Cook until they become translucent and fragrant.

3. Add the minced pork to the pan. Break up any large clumps and cook until the pork is browned and cooked through.

4. Once the pork is cooked, add the rice wine, sugar, light soy sauce, dark soy sauce, oyster sauce, and 5 spice powder to the pan. Stir well to combine and evenly coat the pork with the seasonings.

5. Pour in the water and bring the mixture to a simmer.

6. Carefully add the boiled eggs to the pan, gently nestling them into the pork mixture.

7. Reduce the heat to low and cover the pan. Allow the pork and eggs to simmer in the sauce for about 20 minutes.

8. Once the pork is tender and the sauce has thickened slightly, remove the pan from the heat.

9. Serve hot, with steamed rice and your favorite vegetables on the side.

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Sichuan-style Mapo Tofu 麻婆豆腐

 

Sichuan Mapo Tofu 麻婆豆腐 is a beloved dish from Sichuan Province in China. It's a spicy and flavorful dish made with tofu, ground meat (often pork or beef), fermented black beans, garlic, ginger, and Sichuan peppercorns, all cooked in a spicy and numbing chili bean paste sauce. The dish typically has a bold and complex flavor profile, with the numbing sensation from the Sichuan peppercorns adding another dimension to the dish.

Mapo tofu is known for its rich, spicy, and aromatic sauce that coats the tofu and meat, creating a deliciously satisfying dish. It's often served hot and garnished with chopped green onions for added freshness and flavor. Despite its fiery reputation, Mapo tofu is a favorite among many for its addictive taste and comforting qualities.

I add more chilies if I make it for myself, but this version is milder in spice so that my husband can also enjoy it. Making it is very simple! 

Ingredients

- 300g tofu, drained and cubed

- 15g salt

- 4-5 tbsp Sichuan peppercorns

- 4-5 chili peppers, to taste

- 4-5 cloves garlic, minced

- 120g ground pork

- 2 tbsp chili bean paste (30g)

- 1 tbsp brown sugar (10g)

- 1 tbsp rice wine (15ml)

- 1 tbsp light soy sauce (15ml)

- 15ml sesame oil

- 200ml water

For the Slurry:

- 1 tbsp corn starch

- 1 tbsp water

Instructions

1. Prepare the Tofu:

   - Drain the tofu and cut it into cubes.

   - Bring a pot of water to a boil with a dash of salt.

   - Add the tofu cubes to the boiling water and let them simmer for 2-3 minutes.

   - Remove the pot from the heat but keep the tofu in the water until ready to use.

2. Prepare the Sichuan Peppercorns:

   - Toast the Sichuan peppercorns in a dry pan over medium heat for a few minutes until fragrant.

   - Grind the toasted Sichuan peppercorns into a fine powder using a mortar and pestle or a spice grinder.

3. Cooking the Dish:

   - In a pan, heat some oil over medium heat.

   - Add the minced garlic and chili peppers to the pan and sauté until aromatic.

   - Add the ground pork to the pan and cook until browned.

   - Stir in the chili bean paste and cook for another minute.

   - Pour in the water and season with rice wine, brown sugar, and light soy sauce.

   - Let the mixture simmer for a few minutes to allow the flavors to meld.

4. Finish the Dish:

   - Drain the tofu cubes from the water and carefully add them to the pan with the pork mixture.

   - Simmer the tofu in the sauce for 4-5 minutes to allow it to absorb the flavors.

   - In a small bowl, mix together the corn starch and water to make a slurry.

   - Stir the slurry into the pan to thicken the sauce.

   - Sprinkle the ground Sichuan peppercorns over the dish and drizzle with sesame oil.

   - Give everything a gentle stir to combine.

5. Serve:

   - Transfer the Mapo Tofu to a serving dish.

   - Serve hot with steamed rice.

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