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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Cherry Basque Cheesecake

Cherry Basque Cheesecake is a rich, creamy cheesecake with a caramelized top and juicy bursts of tart Polish cherries.

This Basque-style cheesecake is beautifully imperfect - baked at a high temperature to achieve a deeply golden, slightly cracked top, while staying irresistibly soft and creamy inside. The Polish frozen cherries add a bright, tangy contrast to the sweetness of the batter, creating a wonderful balance of flavors in every bite. No crust needed - just parchment paper and a hot oven for that signature rustic edge. It's perfect for 2–4 people, or a few indulgent servings over a few days.

Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 20 g flour or corn starch

- 100g sour cherries + 50g for the topping

Instructions:

1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by  lining the bottom with parchment paper.

2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.

3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

4. Pour in the room temperature heavy cream, add flour and cherries, blend until smooth.

5. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

6. Add the remaining cherries on top of the cake.

7. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.

8. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.

9 Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.

10. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve. 

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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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Gołąbki (Polish Stuffed Cabbage Rolls)

Gołąbki are a classic Polish comfort food consisting of cabbage leaves wrapped around a hearty filling of minced pork or beef, rice, and herbs. The rolls are gently cooked in a savory tomato-based sauce until tender and flavorful. Traditionally served with mashed potatoes or fresh bread, gołąbki are a staple at Polish family gatherings and holiday meals.

Ingredients:

- Middle size cabbage

- 500g ground meat

- 200g rice (cooked)

- Salt and pepper to taste

- 50g dried mushrooms

- 100ml cream 

- 10g  flour

- Salt, pepper 

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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