Boil the jar of grapeleaves in water for 20 minutes

Chop 1 cup of parsley and set aside

3.. Take 2 cups of short grain rice, and wash them over a strainer and cold water. Set aside.

Wash 2 cups of rice and set aside

4.. Take a small tupperware container and add 4 teaspoons of sugar, 4 tablespoons of blackcurrants, 1 teaspoon of cinnamon, 1 teaspoon of salt, 1.5 teaspoons of black pepper, 1 tablespoon of dried mint leaves. Also set aside 1/4 cup of pine nuts, 1 cup of chopped parsley, and 2 yellow and 2 white onions chopped.

Prep all the ingredients and set aside

 5.. Heat 1/2 cup of Olive Oil in a medium pot, and add 1/4 cup of pine nuts. Cook for about 3 minutes, before the pine nuts start to brown.

Cook the pine nuts in olive oil

6.. Add the 2 medium white onions and 2 medium yellow onions into the pot, and cook until the onions turn translucent in color.

Add onions and cook until the onions turn translucent

7.. Add 2 cups of the short grain rice which you washed earlier, and cook for another 2-3 minutes.

Add rice into the pot

8.. Add the dry ingredients which we set aside earlier.  4 teaspoons of sugar, 4 tablespoons of blackcurrants, 1 teaspoon of cinnamon, 1 teaspoon of salt, 1.5 teaspoons of black pepper, 1 tablespoon of dried mint leaves. Also add the juice of 1/2 lemon and the 1 cup of chopped parsley.

Add dry ingredients into the pot

9.. Add the 1 cup of chopped parsley and 1/2 cup of boiling water into the pot. Simmer with the top covered until the water is absorbed by the rice. Turn off the heat, and set aside with the top covered for 20-30 minutes. Allow to cool.

Add 1/2 cup of boiling water and simmer over low heat until water is absorbed

10.. Once your stuffing and grapeleaves have cooled down, place 1 tablespoon of stuffing into the middle of the grapeleaf. Make sure the veins are facing up.

Place 1 tablespoon of stuffing into the middle of a grapeleaf

11. Fold the left hand side as shown.

Fold the left hand side

12.. Fold the right hand side as shown.

Fold the right hand side as shown

13.. Roll tightly from the bottom up.

Roll tightly from the bottom up

14.. Keep rolling, making sure the stuffing is not popping from sides.

Keep rolling, making sure the stuffing is nice and snug, and not popping from sides

15.. Viola! Repeat until finished with all the stuffing. (Yes this is the long part)

There you go! Repeat until finished!!

16.. Use the ripped or disfigured grapeleaves to line the bottom of a big pot. Drizzle some olive oil at the bottom and place your finished grapeleaves on top.

Place a row of ripped grapeleaves at the bottom of a big pot. Stack the finished grapeleaves over

17.. If you have grapeleaves left over, place them over the very top layer. Drizzle 1/2 cup of extra virgin olive oil, and juice of 1/2 lemon.  Place a plate over the top layer, or just place the pot lid loosely so the water vapor can escape. Add 2 cups of boiling water and simmer for about 30 minutes.

Once finished, place a plate over the grapeleaves. If you do not have one that fits, place the lid of the pot loosely so water vapor can escape.

18.. Typically this dish is served cold. So When finished cooking, place the grapeleaves on a plate and set aside in the fridge until they have cooled down. Garnish with extra lemon slices.

Enjoy served chilled.

19.. Close up! Enjoy!

Yummy!!! What a healthy vegetarian treat!

You Will Need

Half a head of red cabbage
2 cloves of garlic
1 medium onion
2 tablespoons of butter
Enough salted pork to yield 3 tablespoons (chopped)
1/4 cup of milk
Chicken stock
4 medium red potatoes
Salt and Pepper to taste

1. Chop half a head of red cabbage into small squares or strips

Chop half a head of cabbage

2. Chop 1 medium sized onion into small cubes

Chop 1 medium size onion

3. Boil 4 red potatoes in water until tender. Do not discard the water as we will be using it later.

Boil 4 red potatoes

4. Pan fry enough salted pork to yield 3 tablespoons when finely chopped. About 3 cubes the size of your thumb should be enough. Wait for the fats to be released.

Pan fry the pork until fats are released

5. Chop 2 cloves of garlic and set aside.

Chop 2 garlic cloves and set aside

6. Add 1 tablespoon of butter to the pan, and then add the chopped cabbage and onion. Cook until tender (5 minutes)

Add 1 tablespoon of butter to the pan, and combine the chopped onion and cabbage as well

7. Take out the pieces of salted pork, and chop with a knife. Set aside.

Take out the pieces of pork, and chop. Set aside

8. Take out 1 cup of the boiling potato water, and add 1/2 cube of chicken stock.

Use 1 cup of the potato water and mix in half a cube of chicken stock

9. Add the cup of chicken broth to the pan, and allow to boil until the water evaporates. (10-15 minutes). Once reduced, add another 1.5 cups of water, and the chopped garlic and allow to reduce (10-15 minutes).

Add the cup of chicken broth to the pan, and allow to reduce. Then Add 1.5 cup of water again, and allow to reduce

11. Once the cabbage is cooked and there is minimal amount of water left in the pan, add the chopped pork, 1 tablespoon of butter and 1/4 cup of milk.

Once the cabbage is cooked, add the pork, 1 tablespoon of butter and 1/4 cup of milk

12. Add the cabbage to the drained potatoes, and start mashing! Add some pepper/salt and more milk if necessary.

Mix in the cabbage with the potatoes, and mash until it reaches the desired consistency. Add more salt or pepper as necessary

13. Don’t be thrown off by the color, it is delicious! Enjoy with steak and fries!

Enjoy with steak and fries!

]]> http://comfycuisine.wordpress.com/2010/12/01/belgian-potato-red-cabbage-stoemp/feed/ 3 41.632200 -70.932600 41.632200 -70.932600 dolcay stoemp1 stoemp2 stoemp3 stoemp5 stoemp6 stoemp7 stoemp8 stoemp9 stoemp11 stoemp12 stoemp13 stoemp14 http://comfycuisine.wordpress.com/2010/10/18/sizzling-mexican-steak-fajitas/ http://comfycuisine.wordpress.com/2010/10/18/sizzling-mexican-steak-fajitas/#comments Tue, 19 Oct 2010 00:17:01 +0000 Deniz Olcay http://comfycuisine.wordpress.com/?p=527 ]]> “The most important thing to remember about fajitas is to eat as fast as you can, before your stomach realizes it is full” -  Anonymous

You will need

1 pound of skirt steak
Flour Tortillas
Pepper Jack Cheese
Sour Cream
3 Small Peppers (red, green, yellow)
Red and White onions

You will need for marinade

2 teaspoons of brown sugar
1/2 teaspoon cumin
1/2 teaspoon hickory salt
1/4 teaspoon cayenne pepper
2 minced garlic cloves
3 tablespoons of chopped cilantro
2 tablespoons of lime juice
1/2 teaspoon of hot english mustard

You will need for guacamole

2 ripe avocados
1 tablespoon of lime juice
1/4 red onion finely chopped
1/4 white onion finely chopped
2 tablespoons of chopped cilantro
1/2 teaspoon of salt
Black Pepper to taste

You will need for salsa

2-3 chopped tomatoes
1/2 chopped red onion
1/2 chopped white onion
2 tablespoons of cilantro
2 tablespoons of lime juice
1/2 teaspoon of salt
Black pepper to taste

Combine ingredients for marinade in a bowl

1. Combine 2 teaspoons of sugar, 1/2 teaspoon of cumin, 1/2 teaspoon of hickory salt, 1/4 teaspoon cayenne pepper, 2 minced garlic cloves, 3 tablespoons of chopped cilantro, 2 tablespoons of lime juice, 1/2 teaspoon of english mustard and some black pepper in a small mixing bowl.

Cut excess fat from steak, and tenderize with fork

2. Cut the excess fat from the skirt steak, and use a fork to tenderize. This will also help the marinate infuse quicker if you do not have time to wait!

Pour marinade on the steak, and place in fridge for 12-24 hours (ideally)

3. Pour the marinade over the steak, and massage it in. Ideally the steak should marinate for a day. I definitely did not wait longer than 1 hour and it still tasted great!

Let onions soak in lime and salt for 5 minutes

4. While the steak is marinating, get a separate bowl for the guacamole. Chop a 1/4 red onion and a 1/4 white onion and let it soak in 1 tablespoon of lime juice and 1/2 teaspoon of salt for 5 minutes.

Mash the avocados and add the cilantro

5. Mash the 2 avocados with a fork, and add to the bowl. Also add 2 tablespoons of chopped cilantro leaves. Do not discard the seeds, as they help prevent the guacamole from turning brown!

Combine ingredients for salsa in a separate bowl

6. Combine 2-3 chopped tomatoes with 1/2 a chopped red onion and 1/2 a chopped white onion. Add 2 tablespoons of cilantro leaves, 2 tablespoons of lime juice and 1/2 teaspoon of salt. I also add some Black Pepper to taste.

Chop peppers and onions, which will accompany the steak

7. Chop 3 tri colored peppers (red, green, yellow) and 1 red onion and 1 white onion.

Saute the vegetables in a cast iron skillet in vegetable oil

8. Preheat 2 tablespoons of vegetable oil in a cast iron skillet. Saute the vegetables until tender (5-10 minutes)

Cook the steak until medium, about 5 minutes per side

9. Remove the vegetables from the pan, and set aside with a cover to make sure it keeps warm. Using the same pan, cook the steak for about 5 minutes on each side. Remove from the pan and let it rest for another 5 minutes. Once cooked, cut the steak against the grain of the meat.

Cut the steak against the grain, and serve with sour cream, grated cheese, warm tortillas and margaritas!

10. Place vegetables on a platter and put the sliced steak on top. Serve with sour cream, grated cheese, guacamole, salsa, warm tortillas and margaritas! Warm in the microwave for 30 seconds if necessary. Enjoy!

Eat quickly so you can have another one!

You will need

2 pounds of fresh green beans
5 medium sized tomatoes
3 medium onions
1 clove of garlic
2 tablespoons of sugar
1 tablespoon of tomato paste
1.5 teaspoons of salt
1 cup of olive oil

1. Finely chop 3 onions, 5 tomatoes and set aside. Rinse the 2 pounds of green beans, and cut off the tips. Set aside.

Chop Onions, Tomatoes & Wash Green Beans

2. Saute the onions in 1 cup of olive oil until translucent (about 4-5 minutes over medium-high heat). Add 1 tablespoon of tomato paste and stir in. Boil some water in a kettle and have ready for the next step.

Saute the onions in olive oil, add tomato paste

3. Place the 2 pounds of green beans into the pot, and stir in with the onions for about 5 minutes.

Add the green beans and cook for 5 more minutes

4. Add the chopped tomatoes into the pot.

Add tomatoes into the green beans

5. Add 1 garlic clove into the pot to give some flavor during cooking. Also add 2 tablespoons of sugar, 1.5 teaspoons of salt,  and juice of half a lemon. Also add 1 cup of boiling water into the pot. Bring to a boil, then place over low heat for 45 minutes. Make sure the pot is covered, and stir occasionally.

Add salt, lemon juice, sugar and garlic clove

6. Once cooked, allow to cool for 10 minutes on the stove, uncovered. Then place in fridge to allow the dish to cool.

Once cooked, allow to cool and place in fridge

7. Serve cold with fresh ground pepper, and additional lemon if desired. Enjoy!

Add fresh ground pepper and more lemon as desired

You will need for meatballs

1 garlic clove (mashed)
1 pound of ground Turkey (or beef, if you want to make it less healthy)
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon of dried thyme
1 egg, beaten
1/2 cup of dried/stale breadcrumbs (store bought, or home made)
1 tablespoon of tomato paste
1/2 an onion, chopped
1/2 cup of chopped parsley
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup grated Parmesan cheese
2 tablespoons of red wine
About 1/2 cup of all purpose flour

You will need for sauce

28 oz. container of whole tomatoes in juice
2 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of sugar
2 teaspoons of dried basil
2 teaspoons of dried oregano
1 teaspoon of dried thyme
1/4 teaspoon of dried red pepper flakes
1 garlic clove (mashed)
1/2 a chopped onion

You will need for bread

Preferably french baguette (something with a thick crust so it doesnt get soggy)
Provolone cheese (or whatever you like)

Combine all ingredients in a bowl, and mix thoroughly

1. Combine 1 pound of ground turkey, 1 egg, 1 mashed garlic clove, 1/2 cup breadcrumbs (store bought or stale home-made), 1 tablespoon of tomato paste, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, 1/2 a chopped onion, 2 tablespoons of red wine, 1/2 cup of chopped fresh parsley and 1/2 cup of grated Parmesan cheese in a bowl. Mix thoroughly with your hands, and set aside.

Roll meatballs to desired size and coat with flour

2. Roll the meatballs to desired size in your hands, and coat them in some flour on a plate. I usually make the meatball in my hand, and roll them on a plate covered with flour.

Meanwhile heat 2 tablespoons of olive oil in a pot, and sautee the onion

3. Place 2 tablespoons of olive oil in a pot over medium-high heat, and saute the 1/2 chopped onion for 5 minutes.

Add the can of tomato, along with other ingredients and simmer over low heat for 30 minutes

4. Add the 28 oz. can of whole tomato into the onions, and also add 1 mashed garlic clove, 2 teaspoons of dried basil, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of ground black pepper and 1/4 teaspoon of dried red pepper flakes. Bring to a boil, and reduce the heat to “very low”. Simmer for 30 minutes, stirring occasionally.

Brown the meatballs in vegetable oil

5. Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat. Once the skillet is very hot, add the meatballs and brown them carefully. They will brown quite quickly, so you have to turn them at the right time. Once browned, drain some of the excess oil, and let the meatballs cool for 5 minutes.

Add the tomato sauce to the meatballs and cook until the insides of the meatballs are cooked

6. Make sure that the skillet is relatively cool, and add the tomato sauce. If you do not wait for the skillet to cool, then the tomato will spatter everywhere!! BE CAREFUL. Cook until the insides of the meatballs are cooked, shouldn’t take longer than 5 minutes.

Place cheese in the bread and heat in the oven

7. Remove the insides of the bread, and place your choice of cheese inside the bread (provolone or Parmesan). Heat it in the oven at 350 degrees for 5 minutes, until the cheese melts.

Add the meatballs inside the bread, cover with extra cheese and basil leaves!

8. Add the meatballs into the bread, and coat with extra grated Parmesan cheese. Place fresh basil leaves as a garnish, and enjoy!

So.... Beautiful...

I hope you enjoy this tasty alternative I have posted below, I often cook it when I am in the mood for something quick, filling and delicious. Enjoy!

You will need:

Elbow Pasta (you can use any type of pasta you like!)
1 Pound of ground turkey or beef
1 Onion, finely chopped
2 small cups of plain yogurt (preferably not non-fat)
1 clove of garlic
2 teaspoons of Sumac (a spice found in middle eastern specialty shops)
2 teaspoons of Dried mint
2 teaspoons of Dried Oregano
1 teaspoon of dried red pepper flakes
1 tablespoon of butter
Ground Pepper / Salt

The Ingredients ! ( Most of them anyway)

1. First, chop the onions and set aside. Then, use a garlic press and mix the mashed garlic with the yogurt. Add some water to the yogurt if it is too thick.

Add garlic to yogurt. Add water if necessary

2. Salt the water, add some olive oil to prevent sticking, and start boiling the pasta.

Pretty easy stuff!

3.Cook the chopped onions in 2 tablespoons of olive oil until translucent in color

Cook the chopped onions in 2 tablespoons of olive oil

4. Add the 1 pound of ground turkey or beef  into the onion. Cook on medium heat, until the beef is all brown.

Add the ground turkey or beef into the onion

5.On the side, in a small pot (or Cezve), cook 1 teaspoon of red pepper flakes in the 1 tablespoon of butter over high heat for about 2 minutes. Make sure the red pepper flakes do not burn.

Cook 1 teaspoon of red pepper in the butter

6. Once the beef is cooked, turn off the heat. Add 2 teaspoons of Sumac, oregano and mint to the beef. Add salt and pepper as necessary.

Add the sumac, oregano, mint, pepper and salt to the beef

7. Add the yogurt mixture to the pasta, then top with some of the red pepper/butter liquid.

Add the yogurt mixture to the pasta

8. Top the yogurt with the beef, and add more spices as you wish. Enjoy!

Add the beef, and top with additional spices as desired!

You will need for marinating the fish:

1 Tablespoon of Cajun Fish seasoning
2 Tablespoons of Lemon Juice
1 Tablespoon of Chopped Parsley
2 Tablespoons of Honey
2 Tablespoons Soy Sauce
1/4 Cup Olive Oil
1/4 Teaspoon Red Pepper Flakes

You will need for pasta sauce:

1 Tablespoon Chopped Parsley
1 Teaspoon Grated Lemon Zest
1 Tablespoon of Lemon Juice
2 Tablespoons Soy Sauce
1 Tablespoon Cajun Fish Seasoning
1/4 Teaspoon Ground Red Pepper Flakes
1 Teaspoon chopped garlic
2 Tablespoons of Vermouth (or White Wine)
1/4 Cup Olive Oil
Fresh Grated Parmesan Cheese
Fresh Ground Pepper
(optional: 1/2 Teaspoon Thai Chilli Garlic Paste)

Fresh Flounder From The Sea!

1. First, we must gut and skin the flounder. (Graphic images were removed to keep my blog attractive looking

Chop the head and remove the guts

2. Chop the head off with a sharp and sturdy knife. The guts should also come out if you twist out the head. Rinse the chopping board and the fish with cold water.

To skin the fish, cut an incision around the edges of the fish

3. Cut a slight incision around the edges of the fish, just enough to cut through the skin.

Peel back the skin by cutting the ligaments that hold the skin to the flesh

4. Use your knife to slowly peel back the skin from the flesh. This takes practice and patience, don’t give up!

Marinate the fish fillets in the sauce prepared

5. Combine 1 Tablespoon of Cajun Fish seasoning, 2 Tablespoons of Lemon Juice, 1 Tablespoon of Chopped Parsley, 2 Tablespoons of Honey, 2 Tablespoons Soy Sauce, 1/4 Cup Olive Oil and 1/4 Teaspoon Red Pepper Flakes in a baking pan and place the fish fillets inside. Preheat the oven to 400F and cook for 10-15 minutes.

Prepare the pasta sauce while you cook the pasta

6. Boil some water in a pot, add some olive oil and cook the spaghetti.  While pasta is cooking, combine 1 Tablespoon Chopped Parsley, 1 Teaspoon Grated Lemon Zest, 1 Tablespoon of Lemon Juice, 2 Tablespoons Soy Sauce, 1 Tablespoon Cajun Fish Seasoning, 1/4 Teaspoon Ground Red Pepper Flakes, 1 Teaspoon chopped garlic, 2 Tablespoons of Vermouth (or White Wine) and 1/4 Cup Olive Oil in a small container.

Enjoy the catch of the day!

7. When pasta and fish are both cooked, place the pasta on a dish and toss with the pasta sauce. Then, place the fish next to it for presentation. Liberally apply fresh ground pepper and some Parmesan cheese!

A different angle

You will need for topping

1 cup diced tomato
1 garlic clove minced
3 tablespoons of fresh chopped basil
2 tablespoons of extra virgin olive oil
1 avocado cubed
Freshly grated Parmesan cheese

You will need for bread sauce

3 tablespoons of extra virgin olive oil
Freshly cracked black pepper
Oregano
Red pepper flakes
Garlic salt

1. Chop the tomatoes (1 cup or approximately 2 tomatoes), 3 tablespoons of basil and mash one garlic and combine in a bowl.

Prep the tomato basil and garlic in a bowl

2. Cube 1 avocado, drizzle 2 tablespoons of olive oil and mix. This will be the topping for the Bruschetta, set it aside.

Add avocado and olive oil

3. Now we will make an olive oil sauce to coat the bread with. This is not an exact recipe. Add 3 tablespoons of olive oil, some red pepper flakes, oregano, black pepper and garlic salt.

Mix 3 tablespoons of olive oil, some red pepper flakes, pepper and garlic salt in a small bowl

4. Coat each slice of bread with the olive oil sauce, and place bread slices on a pan with parchment paper.

Coat each slice of bread with some of the sauce.

5. Grate fresh Parmesan cheese on the bread slices, and place them in the oven at 350F for about 5-10 minutes, until the bread gets nice and crispy.

Grate fresh parmesan cheese on the bread slices, and place them in the oven at 350F for 5-10minutes

6. Top the bread slices with the tomato and avocado mixture, and enjoy!

Top with the tomato avocado mixture and enjoy!

I used chocolate with 60% cocoa, but for those of you who do not like bitter chocolate, I advise using 50%. Don’t worry about the recipe not having any flour, it is not a mistake. It makes the souffle much airier and fluffier, and ensures that it does not turn into a regular brownie. Hope you enjoy this recipe as much as I did!

You will need

200 ml heavy cream
200 grams of baking chocolate (either 50% or 60% cocoa depending on your taste)
3 eggs (whites and yolk separated)
4 tablespoons of granulated sugar
1 teaspoon of vanilla essence
2 teaspoons of lemon juice
Confectioners sugar (Powder sugar)

1.Butter the ramekin and coat with a light layer of confectioners sugar. Place the ramekins in the fridge.

Butter the ramekin and coat with some confectioners sugar

2. Place some water in a pot, and turn on to medium heat. Place 200grams of the chocolate in a glass bowl or small pan, and put it over the pot, so that the water vapor melts the chocolate slowly.

Melt the chocolate by placing it in a bowl or pan, with a pot of boiling water below it

3. Once the chocolate melts, pour 200ml of the heavy cream and 1 teaspoon of vanilla essence and mix.

Once melted, pour the heavy cream into the chocolate

4. Separate the 3 egg whites and 3 egg yolks into two separate bowls. Whisk the egg yolks briefly.

Separate the egg yolks and whites into 2 separate bowls

5. Pour the 3 egg yolks into the chocolate extremely slowly, mixing continuously. Make sure the heat is turned off.

Very Very Slowly!!! Pour the egg yolks into the chocolate mixture

6. Whisk the egg whites. After the egg whites start to get creamier, add 2 teaspoons of lemon juice and 4 tablespoons of granulated sugar (slowly!), and continue to whisk. Whisk the egg whites in a bowl until they form soft peaks in the bowl. (Or just test to see if it falls when held upside down with a spoon)

Whisk the egg whites until it forms soft peaks. The egg whites should not fall off of a spoon when held upside down.

7. Wait till the chocolate mixture is at room temperature. Then pour it into the beaten egg whites very slowly. Mix slowly until it is all combined.

Wait until the chocolate mixture is at room temperature, and pour into the egg white mixture very slowly. Mix slowly.

8.Pour the souffle mixture into the ramekins (pour till the brim, so it rises nicely above the edges). Now you also want to get either a skillet or Pyrex dish, and fill it with a little bit of water, and place the ramekins inside. This will ensure the oven retains some moisture while the souffle is cooking. Place in a preheated oven at 375 F for 45 minutes.

Pour the souffle mixture into the ramekins (make sure it is up to the brim if you want it to rise and look fluffy). Place the ramekins into a skillet or pyrex dish with some water inside.

9. Sprinkle some confectioners sugar, and serve with a side of cream and confectioners sugar. Enjoy!!

Sprinkle confectioners sugar, and serve with a side of cream and sugar. Enjoy!

As far as dipping sauces go, there are plenty of variations people use. I have listed a recipe for a basic dipping sauce,  just mix the ingredients below and enjoy. You can either change this recipe or just use plain soy sauce if you prefer.

Prepare ice bath for cabbage

2. Bring some water in a medium pot to a boil, and place approximately 10-12 leaves of cabbage, and boil for 1 minute

Boil cabbage for 1 minute

3. Place cabbage into the ice bath until cool

Cool the cabbage in the ice bath

4. Chop the cabbage as thinly as you can, and place 2 cups of it into a medium bowl for the filling.

Chop cabbage as thinly as you can

5. Chop 1/2 cup of fresh onions (comes out to approximately 4 sprigs), and place into the same bowl for the filling

Chop the fresh onions

6. Use a garlic press to mash 2 cloves of garlic into the bowl with the dumpling filling. Also add 2 teaspoons of finely chopped ginger to the bowl

Use garlic press to mash garlic

7. Add 1 tablespoon of sesame oi, 1 tablespoon of rice vinegar and 3 tablespoons of soy sauce to the dumpling filling bowl

Add sesame oil, rice vinegar and soy sauce

8. Finally, add 1 pound of ground pork to the bowl and mix with your hands. To recap, you should mix 2 cups of cabbage, 1/2 cup of fresh onion, 2 teaspoons of ginger, 2 cloves of mashed garlic, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar and 3 tablespoons of soy sauce in the bowl.Let this rest for an hour in the fridge, covered with cling film

Mix ingredients and let rest for an hour in fridge

9. Now it is time to make the dough. Place 2.5 cups of flour in a bowl using a sifter (to make sure it is not clumpy), and separate a hole in the middle with your hands

Sift flour in a bowl, and separate a hole in middle

10. Boil some water in a kettle, and slowly pour 2/3 cup of boiling water in the middle of the bowl. Stir with a fork, and add an additional 1/3 cup of cold water to the bowl

Add 2/3 cup boiling water, and 1/3 cold water and mix

11.  Knead the dough for 4-5 minutes. Now place a damp cloth over it (to make sure it does not get crunchy), and place in the fridge for about 30 minutes

Knead dough for 4-5 minutes, place in fridge with damp cloth over it

12. Once the dough and filling have rested in the fridge, separate a walnut sized piece of dough. Use a flat surface with plenty of flour.

Use a walnut sized piece of dough at a time

13. Feel free to sprinkle more flour if rolling the dough gets tough or sticky. Roll the dough until it is thin

Use rolling-pin to flatten dough

14. Use a cup or glass to cut a circular piece of dough, from which we will make a dumpling

Use a cup or glass to cut a circular piece of dough

15. Place 1 tablespoon of filling in the middle, and fold shut

Place 1 tablespoon of filling in the middle

16. Pinch the edges of the dumpling to seal it shut. Use some water to close it shut if the flour is making it not seal. Repeat this process until you have used up all the filling and dough. Make sure to keep a damp cloth and a large serving platter handy. Place the prepared dumplings on the serving platter and cover with a damp cloth. If you leave it in open air, it will get dry and crispy, we don’t want that!

Pinch edges with your fingers and shape it

17. Heat a pan with some vegetable oil in it over medium-high heat. Place 6-7 dumplings in the pan, and brown the bottom of the dumplings (should take 1 minute!)

Place 6-7 dumplings on a non-stick pan with hot vegetable oil

18. This part can get quite tricky, and you need to be very careful. Pour 1/4 cup of chicken stock into the pan and quickly cover with a lid. If you do not cover quickly, the oil will spatter everywhere and you might burn yourself! Please be careful!

Pour 1/4 cup of chicken stock or water in the pan, and quickly cover with a lid

19.Uncover the dumplings after 2 minutes, and cook for 2 more minutes, until most of the liquid has evaporated, and the dumplings start browning and getting crispy

Cook for 2 more minutes uncovered, until liquid evaporates

20. Serve with soy or dipping sauce and enjoy!

Serve with soy or dipping sauce!