Scallions Shao Bing (Taiwanese Baked Bread)

Crispy on the outside, soft and flaky inside — these homemade Green Onion Shao Bing are packed with fragrant scallions and freshly baked flavor. This popular Taiwanese-style baked flatbread is perfect for breakfast, snacks, or alongside your favorite savory dishes. Simple ingredients, layers of texture, and that irresistible aroma straight from the oven!

Ingredients

Dough

- 300 g all-purpose flour

- 3 g instant yeast (use 4 g if the weather is cool)

- 175 g warm water

Filling

- 150 g scallions / green onions, finely chopped

- 2.5 g salt (about ½ tsp, adjust to taste)

- A pinch of Chinese five-spice powder 

Oil Paste

- 25 g all-purpose flour  

- 50 g cooking oil 

Wash

- 10g honey

- 30 ml water

Topping

- 10–15 g raw white sesame seeds (or as desired)

Instructions

1. Prepare the Dough

- Place the flour in a mixing bowl and sprinkle the yeast over the top.

- Gradually pour in the warm water while mixing with chopsticks, a spatula, or your hand until the dough starts coming together.

- Knead until you get a soft, smooth dough.

- Cover with a damp towel and a lid or plastic wrap. Let it rise for about 30–35 minutes, or until it becomes about 1.5 times its original size.

2. Make the Oil Paste

- Put the flour for the oil paste into a heat-safe bowl.

- Heat the cooking oil until hot enough that a chopstick placed in it creates small bubbles.

- Carefully pour the hot oil over the flour and stir immediately until smooth and paste-like.

- Let it cool slightly before using.

3. Roll and Assemble

- Preheat the oven to 245°C.

- Lightly flour your work surface and roll the dough into a rectangle about 40 × 25 cm, around 3 mm thick.

- Spread about two-thirds of the oil paste over the center section of the dough.

- Sprinkle half of the chopped scallions, along with some salt and a pinch of five-spice powder, over the paste. Press gently so they stick.

- Fold the bottom part of the dough upward to cover the filling.

- Spread the remaining oil paste on top, then add the rest of the scallions, salt, and five-spice powder.

- Fold the top part of the dough downward to cover everything.

- Pinch all seams tightly to seal, then gently flip it over so the seam side faces down.

4. Add the Wash and Topping

- Mix some honey with water until smooth.

- Brush the mixture evenly over the top of the dough.

- Generously sprinkle sesame seeds over the surface.

5. Cut and Bake

- Using a serrated knife, cut the dough into 6 equal pieces.

- Place them on a parchment-lined baking tray, leaving about 2–3 cm of space between each piece.

- Bake at 245°C for 12–15 minutes, or until golden brown and the bread sounds hollow when tapped.

Serving Suggestions

- Serve hot and fresh from the oven.

- You can also slice them open and fill them with tofu, seitan, mushrooms, eggs, or other savory fillings.

Tips

- Using a kitchen scale gives the most accurate results.

- Toasted sesame seeds can also be used, but they brown faster, so watch carefully while baking.

- Adjust the sweetness of the wash depending on your preference.

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Kluski Śląskie (Silesian Dumplings) – Traditional Polish Potato Dumplings

Kluski Śląskie are soft, tender Polish potato dumplings known for their signature indentation in the center. Made with just a few simple ingredients—potatoes, potato starch, and egg—they have a smooth, slightly chewy texture that pairs perfectly with rich sauces and gravies.

 

Kluski Śląskie come from the Silesia (Śląsk) region in southern Poland, where they have been a staple of traditional home cooking for generations. They were created as a simple, economical dish using basic ingredients like potatoes and starch—foods that were widely available to working families.

Over time, these soft, round dumplings became a classic part of Sunday dinners and festive meals, typically served with roasted meat, gravy, and red cabbage. 

Today, kluski śląskie remain one of Poland’s most recognizable comfort foods, closely tied to Silesian culinary tradition.

Ingredients (Yield: about 20 dumplings)

- 500 g cooked potatoes

- 100 g potato starch (about ½ cup)

- ¼ tsp salt

Optional for serving

- butter, gravy, or fried onions

Instructions

1. Peel and cook or steam potatoes, drain well.

2. Mash or press the warm cooked potatoes through a potato ricer or grinder until smooth. Warm potatoes are easier to press than cold ones.

3. Place the mashed potatoes in a bowl and flatten the surface. Divide the potatoes visually into four parts.

4. Remove one quarter of the potatoes and fill that empty space with potato starch.

5. Return the removed potatoes to the bowl. 

6. Add salt and mix everything thoroughly with your hands until a smooth, soft, and pliable dough forms.

7. Take a small portion of dough and roll it into a ball about the size of a small walnut.

8. Press a small indentation in the center with your finger or the end of a wooden spoon.

Each dumpling should be about 4 cm wide and 2 cm thick.

9. Bring a large pot of salted water to a boil. Reduce the heat so the water simmers gently. 

10. Add the dumplings in batches.

11. When the dumplings float to the surface, cook them for about 3 more minutes.

12. Remove with a slotted spoon and place on a plate. Cook the remaining batches the same way.

13. Do not cook the dumplings over high heat, or they may foam and become too soft.

Do not cook them too long, or they may lose their shape.

14. Silesian dumplings are best served hot. They are traditionally topped with: meat gravy, melted butter, fried onions.

In Silesia they are often served with beef roulades and red cabbage, a classic Sunday meal.

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Pumpkin Kopytka – Soft Polish Dumplings

These pumpkin kopytka are a warm, autumn-inspired twist on a traditional Polish comfort food I grew up with. Classic kopytka are made with potatoes, but adding pumpkin gives them a beautiful color, a subtle sweetness, and an even softer, more delicate texture.

They’re incredibly simple to make with just a few basic ingredients, yet the result is something truly special—soft, pillowy dumplings that melt in your mouth. You can serve them the traditional way with butter and toasted breadcrumbs, or go for a sweeter version with a sprinkle of sugar and cinnamon.

This is the kind of dish that feels like home—perfect for cozy days, family meals, or introducing a little bit of Polish cuisine with a seasonal twist.

Ingredients:

- 300 g pumpkin puree (very thick and well reduced)

- 1 egg

- 260 g all-purpose flour

- ½ teaspoon salt

- Optional: a pinch of nutmeg

Instructions:

1. Prepare the Pumpkin Puree

- Roast or steam the pumpkin until very soft.

- Blend until smooth, then cook off excess moisture if needed.

- The puree must be very thick, not watery.

2. Make the Dough

- In a bowl, combine the pumpkin puree, egg, salt, and nutmeg (if using).

- Mix well, then gradually add the flour.

3. Knead

- Knead gently until you get a soft, slightly elastic dough.

- Do not add too much flour — less flour means lighter, more tender kopytka.

4. Shape the Kopytka

- Divide the dough into portions.

- Roll each portion into a log, lightly flatten it, and cut into diamond-shaped pieces.

5. Cook

- Bring a large pot of salted water to a boil.

- Add the kopytka in batches.

- Cook for 1½–2 minutes after they float to the surface.

- Remove with a slotted spoon.

6. Serving Suggestions

- Classic: butter and toasted breadcrumbs

- Savory: sage butter and Parmesan cheese

- Main dish: with mushroom or cream sauce

- Sweet version: butter, sugar, and cinnamon (if the pumpkin is sweet)

Tips

- Watery pumpkin puree = sticky dough. It’s better to reduce the puree than to add extra flour.

- You may add 1–2 tablespoons potato starch if the dough is hard to handle.

- Kopytka freeze very well (freeze uncooked on a tray).

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Crispy Basil Pancakes (Cong Zhua Bing–Style)

These crispy basil pancakes are a fragrant twist on the classic Chinese scallion pancake. Made with a simple hot-water dough, they develop beautifully flaky layers while staying chewy inside. Instead of spring onions, finely chopped fresh basil is used, giving the pancakes a bright, herbal aroma and a slightly sweet, peppery note.

The basil is layered into an oil–flour paste and rolled into the dough, creating delicate, crisp sheets as the pancakes fry. They’re pan-fried until golden and crackly on the outside, with soft, layered interiors that pull apart effortlessly.

Perfect as a breakfast, snack, or side dish, these pancakes pair wonderfully with chili oil, black rice vinegar, and soy sauce. Familiar in technique yet fresh in flavor, they’re a great example of how a small ingredient swap can create something new while keeping the comforting texture of a classic favorite.

Ingredients

Dough:

- 375 g bread flour

- 240 ml hot water

- ¾ tsp salt

Basil Filling:

- 35 ml oil (about 2½ tbsp)

- 45 g flour

- ½ tsp salt

- ½ tsp white pepper

- 40–50 g fresh basil leaves, finely chopped (use leaves only, no thick stems)

For Frying:

- 1 tbsp neutral cooking oil

Instructions

1. Make the Dough

- Place the flour in a heatproof bowl.

- Pour in the hot water and stir until no dry flour remains.

- Use your hands to bring it together into a rough dough.

- Cover tightly with cling film and rest for 30–40 minutes.

2. Prepare the Basil Filling

- In a small bowl, mix the oil, flour, salt, and white pepper until smooth.

- Finely chop the basil just before using (to keep it fragrant and green).

- Set aside.

3. Shape the Pancakes

- Knead the rested dough until smooth. Lightly oil the dough and work surface.

- Roll the dough into a thin rectangle, about 43 × 33 cm (17″ × 13″).

- Brush the oil–flour mixture evenly over the surface.

- Sprinkle the chopped basil evenly on top.

- Roll the dough tightly from the shorter side into a rope.

- Cut into 6 equal pieces.

- Take one piece, stand it upright, press gently, then roll into a pancake about 14 cm (5″) in diameter.

(For thinner pancakes: cut into 4 pieces and roll each to about 23 cm / 9″.)

4. Fry the Pancakes

- Heat oil in a pan over high heat until hot, then reduce to medium.

- Place the pancakes in the pan (cut side down).

- Cover and fry for 2 minutes, until golden underneath.

- Flip, cover again, and fry until the second side is golden and crisp.

- Gently press the edges while frying to encourage flaky layers.

- Transfer to a wire rack and rest for 1 minute to keep them crisp.

Serving

- Serve warm as breakfast, a snack, or alongside soup or congee.

- Excellent with a dipping sauce of chili oil, black rice vinegar, and soy sauce.

Tips for Basil Version 🌿

- Use less basil than scallions—it’s more aromatic and intense.

- Chop basil finely and add it after spreading the oil paste, not mixed into it.

- Sweet basil works best; Thai basil will give a stronger, licorice-like note.

- Optional upgrade: add a tiny pinch of garlic powder to the filling for extra depth.

Make Ahead

- Refrigerate: Up to 3 days in an airtight container; reheat in a pan, oven, or air fryer.

- Freeze: Freeze uncooked pancakes with parchment between layers. Cook from frozen, adding a splash of water if thick.

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Tamago Tofu - Easy Steamed Egg Tofu

This homemade egg tofu (雞蛋豆腐) is soft, silky, and wonderfully smooth - just like the tender, golden egg tofu you find in Asian restaurants. Made simply from soy milk, eggs, and a touch of cornstarch, it steams into a delicate custard-like block with a gentle savory flavor.

Once cooled, it unmolds easily into a firm yet jiggly tofu that slices cleanly. You can eat it chilled, pan-fry it until lightly crisp on the outside, or add it to stir-fries, soups, and hot pot. It absorbs sauces beautifully and brings a soft, creamy texture to any dish.

This recipe is a quick, homemade way to enjoy the classic Asian egg tofu - fresh, smooth, and much more flavorful than store-bought versions. Perfect for anyone who loves silky tofu dishes or wants a lighter, protein-rich addition to everyday meals.

Yield: 1 block (about 2–3 servings)

Ingredients

- 375 cc sugar-free soy milk

- 3 eggs

- 1 teaspoon salt

- 2 teaspoons cornstarch

- A little water (for mixing with cornstarch)

Instructions

1. Prepare the Ingredients

- Beat the eggs in a bowl until smooth.

- Mix the cornstarch with a little water to make a slurry.

2. Make the Egg Mixture

- Add soy milk to the beaten eggs.

- Stir in the salt and cornstarch slurry.

- Mix until well combined.

- Strain for Smoothness

- Strain the mixture 2–3 times to remove bubbles and ensure a silky texture.

3. Prepare the Container

- Line the bottom and sides of a heatproof container with baking paper for easy removal.

4. Steam the Tofu

- Pour the egg mixture into the prepared container.

- Gas stove method: Place in a steamer and steam over medium heat for about 15 minutes.

- Electric cooker method: Add 3 cups of water to the outer pot, place the container inside, and steam for about 15 minutes.

5. - Cool and Serve

- Let the steamed tofu cool completely before unmolding.

- Slice and serve as-is, or use in stir-fries, hot pot, or other dishes.

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Chicken-Filled Baked Buns

A simple recipe for soft steamed buns filled with juicy chicken seasoned with gochujang — the Korean chili paste that adds a perfect balance of spice, sweetness, and depth of flavor. These are perfect as a snack or light meal.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 350g chicken meat

- 2 tbsp gochujang paste

- Salt, pepper to taste

- 10ml Sesame oil

Glaze:

- 1 tsp honey + 1 tsp water

Garnish:

- white sesame seeds

Instructions

1. Prepare the Filling:

- Cut the chicken meat into small cubes.

- 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

- Divide the filling into equal portions.

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into six 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.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.

- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.

4. Baking

- Place the baking sheet in preheated oven. 

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

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

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Pan-Fried Steamed Chive Garlic Buns

Fluffy on the inside, crispy on the bottom, and packed with garlicky chive flavor.

These buns are made with a soft yeasted dough, filled generously with a savory mix of fresh Chinese chives, garlic, sesame oil, and sesame seeds. After being shaped into beautiful twisted coils, the buns are first pan-fried to develop a golden, crispy base, then steamed directly in the same pan to create a light, pillowy texture on top.

The combination of textures - crispy bottom, soft steamed top, and juicy, fragrant filling - makes these buns a perfect snack or side dish. They’re comforting, savory, and completely addictive.

Ingredients (Makes 10 Buns)

Dough:

- 180 g warm water

- 6 g instant yeast (2 tsp)

- 3 g salt (½ tsp)

- 300 g all-purpose flour (plus more for dusting)

- 15 g sugar (1 tbsp)

Chive Filling:

- 1 bunch chives 50–60 g

- 10g minced garlic

- 3 g salt (½ tsp)

- 15 g sesame oil (1 tbsp – or use more neutral oil if preferred)

- 15 g toasted sesame seeds (2 tbsp)

To Serve:

- Dipping sauce of choice

- Extra scallions and sesame seeds for garnish (optional)

Instructions

1. Make the Dough

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

- Add the warm water and sugar. Mix with a chopstick or spoon until a shaggy dough forms.

- Knead by hand or with a dough hook for 5–8 minutes, until smooth and soft.

- Place the dough in a lightly oiled bowl. Brush the top with oil, cover, and let rise for about 45 minutes, or until doubled in size.

2. Prepare the Scallion Filling

- Toast sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently.

- In a bowl, combine the sliced chives, garlic, salt, oil, and sesame seeds. Mix well.

- Cover and refrigerate until ready to use.

3. Shape the Buns

- Once the dough has risen, knead briefly to release air bubbles.

- Roll into a log and cut into 10 equal pieces.

- Working with one piece at a time, form each into a ball, then roll it out into an oval.

- Spread 1–2 tablespoons of scallion filling over the surface.

- Seal it and slice into half, leaving part of the dough attached.

- Twist the ropes together and coil into a round shape.

- Repeat for all 10 buns.

4. Cook the Buns

- Heat a little oil in a non-stick pan over medium heat.

- Optionally dip the bottoms of the buns in sesame seeds before placing them in the pan. Leave space between each bun.

- Cook for 3–4 minutes until the bottoms are golden brown.

- Carefully add ⅓ cup water to the pan and cover immediately.

- Reduce heat and steam for about 10 minutes, until the water has evaporated.

- Cook in batches (about 5 buns at a time, depending on pan size).

5. Serve

- Garnish with extra scallions and sesame seeds if desired.

- Serve warm with your favorite dipping sauce.

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Pan-Fried Pork Buns

Few street foods are as satisfying as a plate of golden, crispy pan-fried pork buns. Known in Chinese as sheng jian bao or sometimes just pan-fried baozi, these little buns bring together the best of two worlds: the fluffy softness of steamed bread and the irresistible crunch of a pan-fried crust.

They’re first seared in a hot pan until the bottoms turn beautifully golden and crisp, then steamed with a splash of water so the tops become tender and pillowy. 

Pan-fried buns are often enjoyed as a snack or light meal, served with a sprinkle of sesame seeds and scallions, and sometimes paired with a dipping sauce of soy, vinegar, and chili oil. One bite and you’ll understand why they’re so beloved – the burst of savory pork juice inside contrasts perfectly with the chewy dough and crispy base.

Servings: 15 buns

Pan size: 28 cm frying pan

Ingredients

For the Dough (Wrappers):

- 200 g high-gluten flour

- 5 g sugar

- 3 g instant dry yeast

- 110 ml lukewarm water

For the Filling:

- 250 g minced pork

- 50 g spring onion, finely chopped

- 2 tsp light soy sauce

- ¼ tsp salt and pepper

- 1 pinch ground Sichuan pepper

For Frying:

- 1 tbsp cooking oil

- 240 ml water

For Garnishing:

- Toasted sesame seeds

- Chopped spring onion

Instructions:

1. Prepare the Dough

- In a large bowl, mix the flour, sugar, and instant yeast.

- Gradually pour in the lukewarm water while stirring.

- Knead the dough by hand until it becomes smooth and elastic - about 10 minutes.

- Cover with a damp kitchen towel and let it rise in a warm place until doubled in size (about 40–90 minutes, depending on the temperature).

2. Make the Filling

- In a mixing bowl, combine minced pork, spring onion, soy sauce, salt, pepper, and ground Sichuan pepper.

- Stir continuously in one direction while gradually adding water or chicken stock, one spoon at a time, until the mixture becomes sticky and cohesive.

3. Shape the Buns

- Transfer the risen dough to a floured surface. Knead briefly to remove air bubbles.

- Divide into 20 equal pieces and roll each into a flat round wrapper.

- Hold one wrapper in your palm, place some filling in the center, and pleat the edges anticlockwise, pinching with your thumb and index finger until sealed.

- Let the shaped buns rest for 15 minutes, covered lightly with a cloth.

4. Pan-Fry the Buns

- Heat 1 tablespoon oil in a 28cm frying pan over medium-high heat.

- Place the buns in the pan, seam side down, spaced slightly apart.

- Fry until the bottoms are golden brown.

- Carefully pour in 240 ml water, cover with a lid, and cook until the water has fully evaporated.

- Remove the lid and sprinkle with toasted sesame seeds and chopped spring onion.

- Let the buns cook uncovered for another 30 seconds to crisp up the bottoms.

5. Serve & Enjoy!

- Serve warm with your favorite dipping sauce (like black vinegar with chili oil or soy sauce with garlic). 

- These buns are crispy on the bottom, fluffy on top, and juicy inside — a perfect treat for any time of day!

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Pork-Stuffed Buns

Soft, golden buns filled with juicy, seasoned pork.

Ingredients

For the Dough:

- 270 g bread flour

- 5 g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

For the Filling:

- 280 g ground pork (with some fat)

- 1 tsp ground black pepper

- ½ tsp ground white pepper

- ¼ tsp ground Szechuan peppercorns

- ½ tsp salt

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil

- 1 tsp cornstarch

- Sesame seeds

Instructions

1. Prepare the Filling:

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

- Cook the meat in a skillet over medium heat until fully cooked.

- Let it cool completely before using.

2. Prepare the Dough:

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

- Add the oil and warm water.

- Knead using a stand mixer with a dough hook (or by hand) until the dough is smooth and no longer sticky (about 8–10 minutes).

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

3. Shape the Buns:

- Roll the dough out into a rectangle.

- Evenly spread the cooled pork filling over the surface.

- Roll the dough into a log, then divide into equal portions (you should get 9 pieces).

- Place the buns on a parchment-lined baking tray with space between them.

- Preheat the oven to 200°C (392°F).

- Brush the tops of the buns with a honey-water mixture or milk for a shiny finish.

- Optionally sprinkle some sesame seeds.

4. Bake:

- Bake in the preheated oven for about 25 minutes, or until golden brown on top.

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

- Serve warm.

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Homemade Potstickers (Pan-Fried Dumplings)

Potstickers (guōtiē – 鍋貼 in Mandarin) are a type of Chinese pan-fried dumpling that are crispy on the bottom and tender and juicy inside. They're a variation of jiaozi (餃子), which are traditional Chinese dumplings, but with a unique cooking method that gives them their signature texture.

Guōtiē originated in Northern China, where wheat-based foods like dumplings, noodles, and buns are staples.

The name "potsticker" comes from their cooking method: they are fried in a pan and then steamed, often causing them to "stick to the pot" if not handled carefully - hence the name!

They’ve since become popular across Asia and globally, especially in Taiwan, Japan (where they’re called gyōza), and Western countries.

Crispy-bottomed, juicy-filled, and perfect for dipping. These classic potstickers start with a simple handmade dough that's rolled into tender wrappers, then filled with a savory mixture of meat, vegetables, and seasonings. Each dumpling is pan-fried to a crispy golden bottom, then steamed in the same pan to ensure the filling is juicy and fully cooked, while the wrapper becomes soft and chewy on top.

They’re delicious fresh off the pan and just as good from the freezer - perfect for a quick homemade snack or appetizer anytime.

Ingredients (Makes 16-20 Dumplings)

For the Wrappers:

- 150g high gluten flour

- 90ml hot water

- Pinch of salt

Pork Filling:

- 270 g ground pork 

- 50 g chives, thinly sliced  

- 10ml sesame oil 

- 15 g soy sauce

- white pepper to taste

Instructions

1. Prepare Fillings:

   - Place all filling ingredients in a large bowl and stir until well combined.  

   - Store in the fridge until ready to use.  

2. Prepare the Dough:  

   - In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.  

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

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

3. Roll the Dough:  

   - After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.  

   - Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.  

4. Assemble the Dumplings:  

   - Place a tablespoon of the filling in the center of each wrapper.  

   - Fold the wrappers in half and seal the dumplings.  

   - Repeat until all wrappers and fillings have been used.  

5. Cook Pot Stickers:  

   - Heat a large frying pan over medium heat and add 30 ml of oil.  

   - Place pot stickers in the skillet in batches.  

   - Fry for 3-4 minutes until the bottoms are golden brown.  

   - Add 50 ml of water to the pan, cover, and steam for 4-5 minutes until the skins are softened and the filling is cooked through.  

   - Repeat with the remaining pot stickers, adding more oil as needed.  

6. Serve Immediately:  

   - Serve hot with dipping sauce.  

7. Freezing Option:  

   - Place uncooked pot stickers spaced apart on a baking sheet lined with baking paper. Freeze for 2 hours until set.  

   - Transfer to a resealable freezer bag and store for up to 3-4 months.  

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Taiwanese Scallion Bread at Home – Cong Da Bing (蔥大餅)

Cong Da Bing is a beloved Taiwanese street food - giant, thick, chewy flatbreads packed with fragrant scallions and pan-fried or baked until golden and crisp on the outside. Unlike its thinner cousin, the Chinese scallion pancake (Cong You Bing), Cong Da Bing is much fluffier, almost like a savory flatbread-meets-bun hybrid.

Made with a simple yeast dough and layered with sesame oil and heaps of chopped green onions, this bread is deeply flavorful, slightly chewy, and irresistibly aromatic. It’s often sold in wedges on the street, warm and satisfying - perfect for breakfast or a savory snack.

Best of all, it’s easy to make at home with basic ingredients. Whether you pan-fry it for that crispy base or bake it for a softer version, Cong Da Bing is sure to fill your kitchen with the mouthwatering smell of scallions and sesame.

Ingredients:

- 200g all-purpose flour

- 2g active dry yeast

- 10g white sugar

- 140g warm water

- Salt, pepper, Sichuan pepper

- 80g Scallions, chopped

- 50g Pork floss

Instructions:

1. Prepare the Dough:

   - In a bowl, mix together the flour, yeast, and sugar.

   - Gradually add the warm water, stirring to form a dough.

   - Knead the dough until smooth, then cover and let it rise until doubled in size.

2. Shape the Pancake:

   - Once the dough has risen, gently deflate it and roll it out into a rectangular shape.

   - Evenly sprinkle salt and pepper over the surface.

   - Spread a layer of chopped scallions and pork floss on top.

   - Fold the dough into thirds, like folding a letter, to create layers.

   - Roll the folded dough into a log, then coil it into a spiral shape.

   - Flatten the spiral into a pancake shape.

   - Wet the surface and generously sprinkle with sesame seeds.Push the seeds to ensure they stick to the dough.

3. Cook the Pancake:

   - Heat a small amount of oil in a pan over low heat.

   - Place the pancake in the pan and cook sesame seeds up. 

   - Add about 50ml of water and cover with a lid.

   - Cook until the water evaporates and the bottom is golden brown.

   - Turn the pancake upside down. Cook covered for roughly 5 minutes

   - Uncover and cook for an extra minute to crisp up the pancake

   - Cut into pieces and serve it hot

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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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Dziady Kujawskie - Simple Potato Pancakes

Dziady Kujawskie potato pancakes are a traditional dish from the Kuyavia (Kujawy) region of Poland. Unlike classic Polish potato pancakes (placki ziemniaczane), which are made from grated raw potatoes and fried until crispy, Dziady Kujawskie are prepared using boiled potatoes, giving them a softer, slightly chewy texture instead of crunchy edges.  

These pancakes can also be made using leftover prażucha, a dish made by mashing hot cooked potatoes with flour and reserved cooking water.  

The Kuyavian cuisine has long relied on potatoes, known locally as pyry or kartofle, as a staple ingredient. By the 19th century, they had become a dominant part of the regional diet, serving as a foundation for daily meals—whether as a side dish to soup or the main course itself.  

The tradition of Dziady Kujawskie remains strong, particularly in the Radziejów County area. The dish has been recognized in regional culinary competitions, such as the "From Sourdough to Kuyavian Żurek" contest, where it has been featured multiple times between 2011 and 2016.  

These crispy, golden potato pancakes are soft on the inside and packed with rich, savory flavor. The addition of caramelized onion makes them irresistible! Perfect as a snack, side dish, or light meal.  

Ingredients:

- 500 g starchy potatoes

- 120 g all-purpose flour (adjust as needed)  

- 100 ml potato cooking water (reserved from boiling)  

- Salt and black pepper to taste  

- 1 large onion 

- Neutral oil for frying 

Instructions:

1. Cook the Potatoes: 

- Peel and chop the potatoes into chunks.  

- Boil them in salted water until fork-tender.  

- Drain, reserving 100 ml of the cooking water.  

2. Caramelize the Onion: 

- Dice the onion into small pieces.  

- Heat 1-2 tbsp of oil in a pan over low heat.  

- Cook the onions slowly, stirring occasionally, until golden brown and caramelized (about 10 minutes).  

3. Prepare the Dough:

- Mash the hot potatoes thoroughly until smooth, adding the reserved cooking water and flour.  

- I used a blender to achieve a smooth texture. 

- Add salt, pepper, and the caramelized onions.  

- Stir gently. The dough will be sticky - this is normal. 

4. Shape & Fry the Pancakes:  

- Wet your hands with cold water to prevent sticking while shaping the pancakes.  

- Scoop a portion of the dough and flatten it with your hands.  

- Heat a generous amount of oil in a pan over medium heat.  

- Fry each pancake for 2-3 minutes per side until crispy and golden brown.  

- It’s recommended to fry them immediately after shaping, as the dough tends to stick to surfaces.  

5. Serve & Enjoy:

- Stack the pancakes on a plate and top with caramelized onions and sour cream.   

- Serve immediately while warm and crispy!  

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Korean Radish Pancakes (Mujeon) – 무전

These crispy and savory Korean radish pancakes highlight the mellow sweetness of Korean radish (mu), making them a simple yet incredibly flavorful dish. They have a lightly chewy interior with a golden, crispy crust. Serve them with a tangy soy-lemon dipping sauce for the perfect balance of flavors. If you can’t find Korean radish, daikon is a great substitute!  

Ingredients:

- 400 g daikon radish

- 1 small onion, finely sliced  

- 1 tsp salt

- 120 g all-purpose flour 

- 10 g cornstarch  

- 1 egg 

- 60 ml water (adjust as needed)  

- Dash of white pepper  

- 1-2 tbsp sesame seeds

- Neutral oil (for frying)  

Instructions

1. Prepare the Vegetables:

- Peel the onion, cut in half and slice it thinly.  

- Peel the radish and slice it into 3mm disks, then cut into thin matchsticks of the same thickness.  

- Place the vegetables in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out moisture.  

2. Make the Batter:

- Add flour, cornstarch, egg, and water to the vegetables.  

- Stir until well combined. 

- If the batter is too dry, gradually add water until you reach a thick but spreadable consistency. 

3. Fry the Pancakes: 

- Heat 1-2 tbsp oil in a pan over medium heat.  

- Scoop 1-2 tbsp of the batter into the pan and spread it into a thin pancake.

- Sprinkle sesame seeds on top.  

- Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes until crispy.  

- Repeat with the remaining batter, adding more oil as needed.  

4. Serve & Enjoy:  

- Serve the pancakes warm with dipping sauceon the side.  

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Baozi (Steamed Buns) With Basil Pork Filling

Soft and fluffy baozi (steamed buns) filled with juicy minced pork and fragrant basil make the perfect fusion of savory and aromatic flavors. These steamed buns are a delightful snack or light meal, bursting with fresh herbs and classic seasonings in every bite.

Baozi are a quick and satisfying snack or breakfast option, perfect for busy days. They’re super easy to store in the fridge or freezer and can be reheated in minutes. Over time, I’ve experimented with several different fillings for baozi - feel free to explore my other recipes for more delicious ideas!

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175ml lukewarm water 

- 290g bread flour

For the Filling:

- 350g pork meat

- Bunch of basil leaves

- 1 tablespoon sesame oil

- 2 tablespoons oyster sauce

- 1 tbsp corn starch

Instructions:

1. Make the Filling: 

   - Chop the basil leaves.  

   - Add the pork into a bowl and season to taste with sesame oil, oyster sauce, 

   - Add cornstarch in and mix until well combined.  

   - Place the filling in the fridge until ready to use.  

2. Make the Dough: 

   - In a bowl, combine the flour, yeast, sugar, and lukewarm water.  

   - Knead the dough for 8–10 minutes until it becomes soft and smooth.  

   - Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for 1 hour, or until it doubles in size.  

3. Shape the Buns:  

   - Once risen, deflate the dough and divide it into 12 equal pieces.  

   - Roll each piece into a ball, flatten it slightly, and use a rolling pin to roll it into 10 cm circles.  

   - Place a portion of the filling in the center of each circle, pleat the edges, and seal the buns.  

   - Place the buns on a plate lined with parchment paper, ensuring they are spaced apart to prevent sticking.  

4. Steam the Buns: 

   - Place the plate into a steamer and steam the buns for 12–15 minutes.  

   - Turn off the heat and let them rest for 5 minutes to prevent collapsing.  

   - Serve warm, or freeze them for later. (Wrap tightly with plastic wrap if freezing.)

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Sacha Pork Baked Buns

Shacha pork baked buns are a delicious Taiwanese pastry filled with savory pork cooked in shacha sauce, a flavorful and umami-rich condiment made from dried seafood, garlic, and spices. The buns have a soft, fluffy interior with a golden, slightly crispy crust after baking. The pork filling is tender and infused with the smoky and aromatic flavor of shacha sauce, making these buns a great snack or breakfast option.

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast  

- 10g granulated sugar  

- 175ml lukewarm water  

- 290g bread flour  

For the Filling:

- 350g pork meat  

- 15ml soy sauce  

- 40g Sacha sauce  

- 10g brown sugar  

Other:

- 1 tsp honey  

- 1 tsp water  

- Sesame seeds  

Instructions

1. Prepare the Filling:

- Cut the meat into small cubes.  

- Add soy sauce, Sacha sauce, and brown sugar; mix to coat the meat evenly.  

- Store in the fridge for 30 minutes or more to marinate.  

- Heat a frying pan (no need to add oil as Sacha sauce is already oily).  

- Fry the meat until cooked through.  

- If the meat releases juices, thicken the sauce by adding a slurry made of 1 tsp cornstarch mixed with 1 tbsp water.  

- Transfer to a bowl and let it cool.  

2. Make the Dough:  

- In a bowl, combine flour, yeast, sugar, and lukewarm water.  

- Knead the dough for 8–10 minutes until soft and smooth.  

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1 hour or until doubled in size.  

- Once risen, deflate the dough and divide it into 12 equal pieces.  

3. Fold the Buns: 

- Roll each piece of dough into a ball, flatten slightly, and use a rolling pin to form circles.  

- Place a portion of filling in the center of each circle, pleat the edges, and seal the buns.  

- Place the buns on a baking tray lined with parchment paper, ensuring spacing to prevent sticking.  

4. Bake the Buns: 

- Preheat the oven to 200°C (390°F).  

- Brush the tops of the buns with the honey-water mixture, then sprinkle with sesame seeds.  

- Bake on the middle rack for 18–20 minutes.  

5. Store and Reheat:

- Freeze any leftover buns and steam them to reheat when desired.  

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Cong Zhua Bing 蔥抓餅 – Traditional Chinese Scallion Pancakes

Cong Zhua Bing, or Chinese scallion pancakes, are crispy, flaky, and irresistibly savory. Made from a simple dough of flour, water, and salt, these pancakes are layered with a lightly seasoned mixture of oil, flour, and fresh scallions, then rolled, shaped, and pan-fried to golden perfection.

The beauty of scallion pancakes lies in their contrast of textures: a crunchy exterior with tender, layered interiors that create delicate pockets of fluffiness. They’re perfect as a breakfast treat, snack, or side dish, and pair wonderfully with a dipping sauce of chili oil, black rice vinegar, and soy sauce.

A classic street-food favorite turned home-cooked delight, scallion pancakes are simple to make, endlessly satisfying, and packed with umami flavor.

Tips & Tricks:

- Knead the dough well for smooth, elastic pancakes.

- Press and fold while frying to encourage layered air pockets.

- Make ahead by refrigerating or freezing; cook straight from frozen for convenience.

Ingredients (makes 6):

Dough:

- 375 g bread flour

- 240 ml hot water

- ¾ tsp. salt

Filling:

- 35 ml oil (about 2½ tablespoons)

- 45 g flour

- 1/2 tsp. salt, 1/2 tsp. white pepper

- 90 g finely chopped scallions

For Frying:

- 1 tablespoon neutral cooking oil

Instructions

1. Make the Dough:

- In a heatproof bowl, add the flour.  

- Pour in the hot water, stir until no loose flour remains.  

- Use your hands to form the mixture into a rough dough.  

- Cover tightly with cling film and let it rest for 30-40 minutes.  

2. Prepare the Filling:

- In a small bowl, mix the oil, flour and salt until smooth.  

- Set aside for use when shaping the pancakes.  

3. Shape the Pancakes:

- Knead the rested dough until smooth. Lightly coat it and the work surface with oil.  

- Roll the dough into a thin rectangle, approximately 43cm x 33cm (17” x 13”).  

- Brush the filling mixture evenly over the dough. Sprinkle the chopped scallions on top.  

- From the shorter side, roll the dough tightly into a rope.  

- Cut the rope into 6 equal pieces.  

- Take one piece, stand it on one end, press down gently, and flatten with a rolling pin into a pancake about 14cm (5”) in diameter. Alternatively, for thinner pancakes, cut into 4 pieces and roll each to about 23cm (9”).  

4. Fry the Pancakes:

- Heat oil in a frying pan over high heat until hot.

- Reduce the heat to medium. Place the pancakes in the pan (top side facing down).  

- Cover and fry for 2 minutes or until golden brown on the bottom.  

- Flip the pancakes, cover again, and fry until the other side is golden.

- Lightly press the edges with a spatula while frying to help form air pockets and fluff up layers.

- Let the pancakes rest on a wire rack for a minute to maintain crispiness.  

Serving:

- Enjoy warm as a breakfast, snack, or alongside savory dishes, soup, or congee.  

- Serve with a dipping sauce made of chili oil, black rice vinegar, and soy sauce.  

Tips:

Make Ahead:

Refrigerate: Store leftovers in airtight bags in the fridge for up to 3 days. Reheat in a pan, oven, or air fryer.  

Freeze: Freeze uncooked pancakes with parchment paper between layers. Cook directly from frozen, adding a bit of water if they are thick. 

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Buchujeon - Korean Chive Pancake

Buchujeon (부추전) is a popular Korean savory pancake made primarily with garlic chives (buchu). It's a type of jeon (Korean pancake), known for its crispy edges and soft, flavorful center. Buchujeon is often enjoyed as an appetizer, side dish, or snack and pairs exceptionally well with a dipping sauce made of soy sauce, vinegar, and a bit of chili.

Buchujeon is a versatile dish that's often enjoyed during the rainy season in Korea, as the sound of frying pancakes is said to mimic the sound of raindrops. It's also popular during family gatherings, parties, and Korean holidays like Chuseok (Korean Thanksgiving). Additionally, it's a beloved dish to pair with makgeolli (Korean rice wine) for a traditional, comforting meal.

Whether served as an appetizer, a side dish, or a light meal, Buchujeon is loved for its simplicity, savory flavor, and satisfying crunch.

You can also add an egg to the batter. I checked a few recipes, and they were all vegan, so they skipped the egg. However, it was mentioned that adding an egg is optional as it makes the batter richer in taste. It's super easy to make, and you can also add other ingredients like grated carrots, zucchini, or even seafood for extra flavor.

Ingredients

- 90g All-purpose flour

- 15g Cornstarch

- 15g Rice flour

- 2g Salt 

- 100g Garlic chives

- 5g Soy sauce 

- 240g icy cold water 

- 1 egg (optional)

- 20g Gochujang (optional for spicy version)

Instructions:

1. Prepare the Vegetables:

- Cut the garlic chives into 3-4cm pieces.

2. Make the Batter:

- In a large mixing bowl, combine the flours with salt, egg and cold water.

- Add soy sauce and gochujang.

- Mix lightly until just combined. The batter should be thin.

- Gently fold in the garlic chives.

3. Cook the Pancakes:

- Heat 1 tablespoon of oil in a non-stick pan over medium heat.

- Ladle some of the batter into the pan and spread it out evenly into a thin, round pancake.

- Cook for 2-3 minutes until the edges turn light golden brown. If it browns too quickly, reduce the heat to medium-low.

- Flip the pancake, add a bit more oil around the edges if needed, and press it down gently with a spatula.

- Cook the other side for another 2 minutes until golden brown.

- Repeat the process with the remaining batter.

4. Serve:

- Serve the Buchujeon hot with the dipping sauce on the side.

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Baked Pork and Cabbage Buns

Fluffy baked buns filled with a savory pork and cabbage filling, topped with sesame seeds for added crunch. These buns have a golden, crispy exterior and a juicy, flavorful interior-  perfect as a snack or meal!  

Serve warm with soy sauce or chili dipping sauce for an extra kick. These buns are perfect as an appetizer, snack, or on-the-go meal.  

Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 2 months. Reheat in the oven to restore their crispiness.  

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175ml lukewarm water 

- 290g bread flour

For the Filling:

- 250g pork meat

- 150-200g cabbage

- 1 tablespoon sesame oil

- 2 tablespoons oyster sauce

- 1 tbsp corn starch

Other:

- 1 tsp honey 

- 1 tsp water

- Sesame seeds

Instructions

1. Prepare the Filling:

- Shred the cabbage, wash, drain, and salt it. 

- Let the cabbage sit for 30 minutes to release excess juices, then drain thoroughly.

- Add the remaining filling ingredients and combine well.

- Cover the bowl and refrigerate until ready to use.

2. Make the Dough:

- In a bowl, combine the flour, yeast, sugar, and lukewarm water.

- Knead the dough for 8-10 minutes until it becomes soft and smooth.

- Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for an hour or until it doubles in size.

- Once risen, deflate the dough and divide it into 12 equal pieces.

- Roll each piece into a ball, flatten it slightly, and use a rolling pin to roll it into 10 cm circles.

- Place a portion of the filling in the center of each circle, pleat the edges, and seal the buns.

- Place the buns on a baking tray lined with parchment paper, ensuring they are spaced apart to prevent sticking.

- Brush the tops of the buns with the honey-water mixture, then sprinkle them with sesame seeds.

3. Bake the Buns:

- Preheat the oven to 200°C (390°F).

- Place the baking tray on the middle rack and bake for 18-20 minutes.

- Increase the oven temperature to 230°C (445°F) and bake for an additional 3-5 minutes. Monitor closely to prevent burning. Adjust the time as needed based on your oven's performance.

- Freeze any leftover buns and steam them to reheat when desired. 

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Gochujang Chicken Dumplings

These dumplings combine the bold, spicy flavors of gochujang (Korean red chili paste) with tender chicken, wrapped in delicate dumpling wrappers and steamed to perfection. Perfect for a snack, appetizer, or main course, these dumplings are packed with flavor and incredibly satisfying.

These Gochujang Chicken Steamed Dumplings offer a perfect balance of savory, spicy, and slightly sweet flavors, bringing Korean-inspired flair to a classic dish!

Ingredients (16-20 Dumplings): 

For the Wrappers:

- 150g all-purpose flour

- 90ml hot water

- Pinch of salt

For the Filling:

- 300g chicken breast

- 1 tablespoon sesame oil

- 2 tablespoons gochujang paste

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 2 tablespoons honey

Instructions:

1. Prepare the Filling:

- Place the chicken breast in a pot, cover with water, and cook until fully cooked through.

- Shred the chicken using two forks, then add sesame oil, gochujang, soy sauce, rice vinegar, and honey. 

- Mix until well combined.

2. Prepare the Dough:

- In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.

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

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

3. Roll the Dough:

- After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.

- Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.

4. Assemble the Dumplings:

- Place a tablespoon of the chicken filling in the center of each wrapper.

- Pleat the edges of the wrappers around the filling to seal the dumplings.

- Arrange the formed dumplings on a plate lined with parchment paper. Repeat with the remaining wrappers and filling.

5. 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 lid to release the steam.

- Serve hot with soy sauce on the side.

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