Pork and Prawn Dumplings

These delicious Pork and Prawn Dumplings are sure to get your taste buds firing. Crispy underneath with just the right amount soft deliciousness on top, you wont want to stop at just one! Perfect for parties, or anywhere finger food is acceptable (like my couch with my cat, or Lauren’s couch with her dog) you can’t go wrong with these babies!

Prep time 1 hr, Cook time 30 mins, Total time 1 hr 30 mins, Makes 48


Pork and Prawn Dumplings

4cm pieces of ginger, peeled

250g Chinese cabbage, finely shredded

250g minced pork

250g prawns, chopped finely

4 spring onions, finely chopped

2 tbs soy sauce

1 tbs oyster sauce

2 tsp sesame oil

1 tbs rice wine/cooking sake

Cornflower, for dusting and extra if filling needs to be thickened

2 x 275g pkts gow gee pastries (wrappers)

1/3 cup (80ml) peanut oil

1 tbs salt

  1. Place shredded cabbage in a large bowl and sprinkle with salt then leave for 30 minutes.
  2. While cabbage is sitting, chop the prawn meat finely and place in a separate bowl with the pork mince and spring onions.
  3. Add the sauces directly to the meat mixture and combine.
  4. Returning to the cabbage, thoroughly squeeze to removed all liquid then add to the meat.
  5. Line a large tray with baking paper and dust with cornflour. Wet the edge of a wrapper with a little water and place two level teaspoons of filling in the centre (do not over fill!). Fold the wrapper in half and using your thumb and index finger pleat the edges, pressing them together to create a seal. Place the completed dumplings in a single layer on the prepared tray. **20160216_192206-01
  6. Heat 1 tbs peanut oil in a non-stick frying pan over a medium to high heat, adding 12 dumplings at a time pleated side up in a single layer and cook for 1-2 minutes or until brown underneath. Add 1/2 a cup of boiling water to the pan and partially cover with a lid, cooking for a further 8-10 minutes or until the water has evaporated and the dumplings are crisp on the bottom.
  7. They are now ready to eat! Just add in your favourite dipping sauce and you’re good to go.

**Dumplings can be made up to six hours in advance, but must be stored in a air tight container in the refrigerator.

~A + L



Chicken Yakisoba

One of my favourite Japanese dishes would have to be Yakisoba. To me it’s like a comfort food, but with veggies. Yaki, meaning grilled and soba meaning noodles, this meal of grilled noodles is easy to make in a fry-pan or wok.

It’s one of those meals you can get just about anywhere in Japan, but the best comes from street vendors or little hole in the wall restaurants.

In Australia finding the right ingredients to get the taste just right can be a bit of a challenge. If you’re lucky enough to live near an Asian grocery store you might be able to find pre-made Yakisoba sauce, if not, try this recipe it’s pretty good!

Prep time 10 mins, Cook time 20 mins, Total time 30 mins, Serves 4


Chicken Yakisoba

3 Shitake mushrooms – sliced (can be replaced with regular mushrooms if unavailable)

1 Brown onion – sliced into thin wedges

1 Carrot – halved and sliced on an angle

1 Bunch of broccolini chopped roughly

4 Cabbage leaves – chopped

2 Small chicken breasts – diced (can be replaced with your choice of meat, beef, pork, prawns)

1-2 Tbsp peanut oil

Freshly ground black pepper (to taste)

Yakisoba noodles (if unavailable, ramen or hokkien will also work)

Yakisoba Sauce

80ml Worcestershire sauce

60ml oyster sauce

40ml ketchup

30ml soy sauce

30ml sugar

  1. Slice the mushrooms, carrot and the onion. Chop the brocollini and the cabbage into smaller pieces. Cut the meat into 1 inch pieces.
  2. Mix the sauce ingredients in a small bowl and set aside from later.
  3. In a wok, heat the oil on medium to high heat. Cook the chicken through until there is no pink visible.
  4. Add the vegetables into the wok and stir fry until soft.
  5. Add the black pepper and ¼ of the Yakisoba sauce and stir, lower the heat to medium.
  6. Cook noodles of choice as per packet instructions. When soft gently pull apart and drain, then add to the wok. Stir noodles into the mixture being careful not to burn the noodles on the bottom of the wok
  7. Add remaining sauce (if you don’t like it super saucy don’t add all of it) and mix through.

Optional extras

  • Feel free to add in any extra vegies, things like zucchini and capsicum also taste great in this dish!
  • If you feel like being really fancy feel free to top the dish with some strips of dried seaweed and pickled red ginger, but if you’re like me you’ll just tuck in right away!



Spicy Chicken and Coconut

This delicious recipe was introduced to me by mother dearest, goodness knows where she found it but it has fast become one of my favourites! It’s super quick and easy, perfect for lazy nights when you want to pretend you’ve made an effort!

Prep time 10 mins, Cooking time 10 mins, Total time 20 mins, Serves ~ 4


Spicy Chicken and Coconut

2 tbs peanut oil

6 chicken thigh fillets, chopped

2 medium onions, sliced

1 large red capsium, chopped

1 cup coconut milk

1/4 cup red curry paste

1 tbs fish sauce

1/2 cup water

1/4 cup fresh basil leaves, shredded

  1. Heat half the oil in a wok (frying pan works just as well if, you know, a wok is too much effort).
  2. Fry the chicken in batches till golden brown. Remove from wok.
  3. Add to wok remaining oil and onions and capsicum. Cook until the onions are just soft.
  4. Add back in the chicken as well as the coconut milk, curry paste, fish sauce and water until the mixture is boiling then toss in the basil.

Now your done!

Time to sit on the couch, relax and eat curry.