Dumplings With Cabbage Minced Meat Fillings

Glad the dumplings turned out great, the wrappers were thin enough, the fillings juicy and the chilli oil is tasty. A great condiment for the homemade dumplings.  I used a new recipe for the lace skirting. Very crispy. My simple meal,a simple joy.

I made the dumpling wrapper skin from scratch, using hot water instead of room temperature water and also I let the dough rest for longer hrs. The skin is more pliable ,so you can shape them into any you want. The recipe for the dumplings wrapper will be shared later at the bottom of the page.

The chilli oil, I made them too using a better version recipe which turns out very tasty.

Ingredients for the chilli oil. 

I just eyeballed the ingredients. No specific measurements 

Korean chilli flakes

Sesame seeds

Chopped garlic

Grated ginger

Sesame oil

Salt

Rice vinegar 

Neutral oil or olive oil

Smoky hot oil pour over the combined ingredients.

Recipe for the Dumpling Wrapper

2 cups AP flour

2/3 to 1 cup boiling water

1 tsp salt

Add in the water to the flour slowly, bit by bit till you get a soft dough ( not wet) knead for 8 mins till smooth. Rest for minimum 3 hrs so that the dough is more pliable.

Recipe for the slurry recipe

1/2 tsp corn starch 

1/2 tsp AP flour

1/2 tsp oil

a pinch of salt

2/3 cup water

Enjoy!

Cured Egg Yolk

2026 will be a good year for me. I know I have been away from blogging for some time . To be honest, I have been more active on Instagram 🤣. Today I want share with you how to make cured egg yolk. CNY is just around the corner and I know some recipes uses just egg whites and what are we supposed to do with the yolks. Of course some recipe uses egg yolks for cookies. But if you have surplus of egg yolks and do not know what to do with them, then cured eggs will be the best solution.

I have tried the recipe and it turned out great

Just need salt to cure the yolks. A layer of salt at bottom of glass container, make depression on salt layer to hold the shape of yolk, then sit the yolk on each depression. Cover with another layer of salt.  Cover with lid. Place in fridge for 5 days during the curing process. 

Remove the salt and rinse under cold water. Put into a baking tray and bake under oven lowest temperature for 1-1.5 hrs till opaque

The yolks are ready for consumption as garnishing on pizza, pasta or salad. They taste like parmesan cheese just more salty which is great for toppings on pizza and salad.

I learned this from my son-in-law. Thank you kiddo for the intro.

Recipe link :

https://justinesnacks.com/how-to-cure-egg-yolks/