Sauteed Boy Choy

Boy Choy is a versatile vegetable used in many Chinese dishes. You will find them chopped up in dumplings, added to bowls of noodles for a pop of color, or served as a main vegetable dish. These jade green bulbs are easy to prep and will brighten up any winter day. A simple recipe that will bring a hint of sweetness to your meal.

For shiitake mushroom water — I’ve learned to always keep a jar of mushrooms soaking in the fridge. It’s incredibly umami and handy for making miso soup, mapo tofu, or replacing vegetable stock in dishes. 

Sauteed Boy Choy 

Serves 2

Ingredients 

• ¼ cup mushroom water* 

• 5 pieces shanghai bok choy, washed

• 3 tbsp vegetable oil

• ½ tbsp ginger peeled and minced

• 1 tbsp garlic, peeled and minced 

• ¼ Shaoxing wine, or sake or rice wine

• 3 tbsp light soy sauce

• Salt, to taste

• Green onions, sliced for garnish 

Instructions

1. Soak 5 shiitake mushrooms in hot water for 30 minutes or in the refrigerator overnight. 

2. Halve or quarter the bok choy depending on the size. 

3. Heat a large work or pan over medium heat and add the vegetable oil. Add the ginger and saute for 30 seconds, add the garlic and fry until fragrant and golden.

4. Add the bok choy and turn the heat to high. Pour in the Shaoxing wine and cook for 1 minute.

5. Add the soy sauce and mushroom water. Turn the bok choy over, cover the pan, and cook for 2-3 minutes. 

6. Remove cover, add salt to taste, and stir. You can add cornstarch to make a slurry or enjoy it as is. Garnish with sliced green onions and serve immediately.

Cooking tips:

1. There are many varieties of bok choy so feel free to try the best you can find. Just adjust the cooking time according to size.

Black Sesame Soup

I find myself craving black sesame soup when the weather gets cold. It’s extremely comforting, and nutritious, and warms you from the inside out.

Black sesame is a popular ingredient used in many Asian desserts. The Chinese believe that eating black sesame promotes healthy hair and healthy bones. You’ll find them in ice cream, blended into hot drinks, baked as a paste into bread, or stuffed into dim sum in all shapes and sizes. 

The jujube here is added for nutritional benefits. Known as the beauty fruit in China — jujube is full of minerals, fiber and adds a natural sweetness to dishes. 

Black Sesame Soup

Serves 4

Ingredients

2 tbsp (30 g) glutinous rice

1/2 cup (75 g) toasted black sesame seeds*

4 tbsp sugar or sweetener of choice, to taste

6 jujube dates, pitted (optional)*

2 cups (480 g) water

Instructions

1. Rinse the glutinous rice and soak for 3 hours at room temperature or overnight in the fridge.

2. Drain the glutinous rice and add to the blender with sesame seeds, jujube dates, and 2 cups of water. Blend on high until very smooth.

3. Transfer the mixture to a medium-sized pot. Heat over medium heat until boiling, stirring constantly to prevent the bottom from burning. When the soup starts to bubble, add the sugar to taste. Continue cooking to your desired consistency (I like this soup on the thick side). Garnish with goji berries and serve warm.

Cooking notes:

1. You can use raw black sesame seeds if you’re not able to find toasted ones. Just toast them for 10 minutes until the seeds start to pop.

2. The jujube here is added for nutritional value and for a hint of sweetness. Feel free to omit it if it is not something you have in your pantry.

3. It’s very important to stir and keep an eye on the soup to prevent the bottom from burning. The glutinous rice will thicken rapidly and stick to the bottom as you cook.

4. This soup will keep in the fridge for 3 days or in the freezer for 1 month. The layers will separate so give it a stir before serving.

Beef and Onion Steamed Buns

The secret to juicy meat buns — onion, pepper and ginger water

Pleated buns, ready for a steaming

Growing up in Taipei, steamed buns are a staple in everyday life. They are found at breakfast shops, dim sum restaurants, and the many street food vendors that line the alleys of Taipei City. Steamed buns come in every variety — pan-fried, steamed, stuffed with vegetable meat, or sweet fillings. 

The secret of a juicy meat bun is the onion, ginger, and pepper water that is beaten into the filling. It prevents the meat from drying out and you’ll end up with a tender and juicy filling. This recipe is designed for an afternoon or evening of hanging out in the kitchen. For cold climates, rise the dough for 25-30 minutes with a tray of boiling water in the oven. Make the filling while you wait for the dough to rise. Assign a wrapper roller while others pleat the buns. The beauty of making these in batches is that there will be plenty to share and give away. 

Beef and Onion Steamed Buns

Makes 16 buns

Ingredients

Onion, ginger, pepper water

• 2 tbsp (15 g) ginger, peeled and sliced

• 2 star anise seeds (optional)

• 1 tsp Sichuan black peppercorns*

• 3 white parts of spring onions, chopped

• 1/3 cup (113 g) boiling water
  

Meat Filling 

• 1 lb (453 g) lean ground beef

• Onion, ginger, pepper water (recipe above)

• 1 tbsp soy sauce

• 1 tbsp salt

• 1 tsp Sichuan peppercorn powder

• 1 large onion, peeled and finely chopped

• 3 green parts of spring onion, chopped

• 2 tbsp sesame oil

Steamed Bun Dough

• 1 cup (236 g) of lukewarm water 

• 1 tbsp (12 g) cane sugar

• 2 tsp (5 g) active dry yeast*

• 3 cups (420 g) all-purpose flour, plus extra for kneading and rolling

• 1/2 tsp (3 g) salt

• 1 tsp (4 g) baking powder

• 1 tsp (5 g) vegetable oil, plus extra for coating the bowl
  

Instructions

Making the filling: Bring a jug of water to boil. Add the ginger, star anise, chopped white parts of spring onion, and peppercorns to a bowl. Pour 1/3 cup of boiling water into the bowl, steep and let cool.

Add the meat to a large mixing bowl. Gradually stream in the onion, ginger, and pepper water. Mixing until well incorporated. Add in the salt, soy sauce, pepper powder, onion, and green onion, stirring continuously. Lastly, add in the sesame oil and mix. The oil will prevent the mixture from becoming too watery. Set the filling aside until ready to use.*

Making the dough: In a small bowl, add the yeast, warm water, and sugar and stir to dissolve the yeast. Let sit for 5 minutes to activate the yeast. The liquid should foam and look creamy. It’s important to use fresh yeast.  In a large mixing bowl, add the flour and make a well in the center. Sprinkle the baking powder around the outer ridges of the bowl so it will incorporate later. 

Slowly stream in the yeast mixture to the flour, mixing with a pair of chopsticks as you go. The dough should come together into a loose mound. When there are no dry patches left, add the vegetable oil and knead for 8 minutes. You’ll know that the dough is ready when it has “Three Shines or San Guang 三光“ — Shiny hands, clean bowl, shiny dough. The dough should be smooth and soft like a baby's bottom.  If the dough is too sticky, add flour or vegetable oil. If the dough is too tight, add water to your hands and continue kneading. 

First rising*: Place the kneaded dough in a well-oiled bowl. Let sit in a warm spot for 1-2 hours until it has doubled in size. The time will depend on the temperature in your home so keep a keen eye on it. To check if the dough is ready — pull the dough away from the edge of the bowl. There should be strands of airy, honeycomb-like textures. 

Using well-oiled hands, lift the dough out of the bowl onto a floured surface. Knead for another 5 minutes until the air bubbles have popped and you have a smooth round ball. The fewer air bubbles, the smoother your buns will be. Roll the dough into a log and divide it into two portions. Cover one portion of the dough with a clean dishcloth while you work with the other half. This will prevent the dough from drying out. Roll your portion of dough into a log and divide it into 8 pieces. Each piece should weigh around 35-40 grams. Knead and roll each morsel into a round, smooth ball.

Rolling the wrapper: Flatten a morsel of dough with your palm. Using a rolling pin, roll it from the edge towards the center, without actually rolling the center of the dough. You want a thick center and thin edges on your wrapper. The wrapper should be 4-5 inches in diameter. 

Pleating the Bun: Place the wrapper in one hand and scoop a heaping tablespoon of filling into the center.  The filling should weigh around 30 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Switch hands if you are left-handed. 

• With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold. 

• Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling. Your right thumb should never leave the bun.

• Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling.

Second Rising: Line your steamer with parchment paper*. Transfer your buns to the steamer, cover them, and let them sit for 15-20 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

Steaming the buns: Over high heat, bring a pot of water to boil. Place the steamer on top and immediately turn the heat to medium. Steam for 15 minutes and let sit for 5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. 

Serve immediately, or let cool and refrigerate or freeze. To reheat, steam for 2-3 minutes in a steam or microwave with a wet paper towel covered on top. 

Cooking Tips:

1. If you are using instant yeast, substitute the same amount, skip the proofing step, and add the yeast directly to the dry ingredients. 

2. If you are making the filling ahead, mix everything together aside from the onion, spring onion, and sesame oil until you are ready to pleat the buns. This will prevent the vegetables from becoming too watery.

3. To speed up the rising process. Cover your dough and place it in the oven with a plate of boiling water underneath. The temperature should be around 38 C/100 F. The dough should be ready in 25-30 minutes. 

4. For beginners, start with a minimal amount of filling to help the pleating process. No one starts out with good-looking buns so practice makes perfect. 

5. You can find steamer liners at Asian shops. To make your own steamer liner — measure and cut a round parchment paper to fit inside your steamer. Cut holes in the parchment paper that are 1½ inches apart to allow steam to rise through.

6. These buns reheat extremely well in the steamer or microwave (covered with a damp paper towel before heating). Eat within 3 days or freeze in an airtight container for up to 2 months.

Taiwanese Pan-Fried Buns 水煎包

This pan-fried steamed bun recipe is delicious and easily made with a frying pan. Steamers are not required! They are perfectly crispy, juicy, and to be enjoyed straight out of the pan.

In Taiwan — we call these “Water Fried Buns 水煎包“. Vendors fry these by the batch and serve them piping hot with chili vinegar sauce drizzled all over. In Shanghai, you’ll find smaller versions of these buns called “Shanghai pan-fried bao 上海生煎包“. They are world-renown and ultra delicious.

This recipe uses the same filling as the Pork Tomato Steamed Bun. I halved it for smaller portions. You’ll need cornstarch slurry and a decent-sized pan, as they’ll crisp up with more space. Fry in batches if you need. If you’re using a cast iron pan, keep an eye on the heat as the bun bottoms can burn very quickly. 

Pleating the buns

Fluffy proofed buns, ready to be fried

Perfectly juicy and golden-brown buns.

Pork and Tomato Steamed Buns

Makes 8  buns, serves 2 people

INGREDIENTS

Meat Filling (Or use a filling of choice)

• 1/2 lb (225 g)  lean ground pork

• 1 medium (100 grams) tomato

• 1 tbsp soy sauce

• 1/2 tbsp (5 g) ginger, peeled and finely minced

• 1/2 tsp Sichuan peppercorn powder

• 1/2 tbsp salt

• 2 spring onions, chopped

• 1 tbsp sesame oil

1/2 Half Portion of Steamed Bun Dough

Cornstarch slurry

• 1 tsp cornstarch

• 1/4 cup water

• 1 tsp oil

Garnish

• Black sesame seeds and chopped green onion (optional)

INSTRUCTIONS

1. Make your dough: I like to make the filling while I wait for the dough to rise. You can also prep the filling ahead to save time. 

2. Prep the tomato: Over high heat, bring a small pot of water to boil. Drop in the tomato and stir gently. Cook for 2 minutes, drain, and let cool. Peel the skins off the tomato, squeezing as much tomato juice as you can into a separate bowl while reserving the pulp. Finely chop the tomato pulp. Set the juice and pulp aside. 

3. Mixing the mince: Add the meat to a large mixing bowl. Gradually add in the tomato juice, stirring with chopsticks until well incorporated. The meat should start to look like a paste. Add in the soy sauce, pepper powder, ginger, green onion, salt, and tomato pulp, stirring continuously. Lastly, add in the sesame oil and mix. The oil will prevent the mixture from becoming too watery. Set the filling aside until ready to use. 

4. Make the cornstarch slurry: Add the cornstarch, water and oil to a small bowl. Stir to combine and set aside.

5. Prep your frying pan: Generously oil the bottom of a frying pan. This is where you’ll place the pleated buns for proofing.

6. Rolling the wrapper: Make half of this steamed bun dough recipe. Flour your surface and flatten a morsel of dough with your palm. Using a rolling pin, roll the dough from the edge towards the center, without actually rolling the center of the dough. You want a thick center and thin edges on your wrapper. The wrapper should be 4-5 inches in diameter. Cover the wrappers while you work. 

7. Pleating the Bun: Place the wrapper in one hand and scoop a heaping tablespoon of filling into the center.  The filling should weigh around 30-40 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Swap hands if you are left-handed and refer to the moving image above:
   - With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold. 
   - Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling.
   - Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling. Place the buns in the frying pan, allowing 1 inch of space between the buns.

8. Second Rising: Cover the frying pan and cook over low heat for 2-3 minutes. The bottom of the pan should be warm and not burning to the touch. Let the buns sit for 15-20 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

9. Fry the buns: Fry the buns over medium-low heat, uncovered for 6-7 minutes or until crispy and golden on the bottom. Lift and check the bottoms periodically with a fork. Stir the cornstarch slurry and pour it into the pan, avoiding the buns if possible. Cover and cook for 8 minutes. Let sit for 5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. 

10. Garnish with sesame seeds or green onions. Serve immediately, or let cool and refrigerate. These buns are best fresh and will keep in the freezer for 2 months.

Cooking Tips:

1. If you are making the filling ahead, reserve the spring onion and sesame oil until you are ready to pleat the buns. The raw filling will keep in the fridge for 2-3 days. 

2. Alternatively, use canned peeled tomatoes.

3. For beginners, start with a minimal amount of filling to help the pleating process. No one starts out with good-looking buns so practice makes perfect.

4. Use any leftover meat filling for dumplings or meatballs.

5. These buns are best enjoyed fresh as the dough will absorb the meat juices over time.

Black Sesame Steamed Buns

These sweet sesame buns are a nostalgic delight that appears in bakeries, dim sum restaurants, and street food vendors. There is something hearty and fulfilling about molten sesame paste, oozing out of a fresh-steamed bun. These make great breakfasts, a sweet to wrap up a meal, or a snack on the go. I make these by the batch and stock them in the freezer for cravings such as the above.

Black Sesame Steamed Buns

Makes 12  buns

INGREDIENTS

Black sesame filling

• 110 grams of cane sugar 

• 180 grams, black sesame seeds, toasted

• 100 grams of butter, warmed and melted in the microwave

• A pinch of salt

1 Portion of Steamed Bun Dough

INSTRUCTIONS

1. Make your dough: Refer to this steamed bun dough recipe. I like to make the filling while I wait for the dough to rise. Alternatively, you can prep the filling ahead to save time. 

2. Make the sesame filling: Add the sugar to a powerful blender or food processor. Blitz until the sugar turns to powder. Add the sesame seeds and blitz again until finely processed. Add the melted butter, salt and blend again until evenly combined. The paste should be thick and molten. Cool the filling until it’s firm enough to handle, then scoop it directly onto a steamed bun wrapper. If your paste is too firm, warm it for a few seconds in the microwave.

3. Pleating the Bun: Line your steamers with steamer paper.* Place the wrapper in one hand and scoop a heading tablespoon of filling into the center.  The filling should weigh around 30-40 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Swap hands if you are left-handed.
   - With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold. 
   - Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling. Your right thumb should never leave the bun.
   - Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling. Place all pleated buns in the steamer.

4. Second Rising*: Transfer your buns to the steamer, leaving 1-2 inches of space between the buns. Cover, and let them sit for 15-20 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

5. Steaming the bun: Over high heat, bring a pot of water to boil. Place the steamer on top and immediately turn the heat to medium. Steam for 12 minutes and let sit for 5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. Serve immediately, or let cool and refrigerate.

Cooking tips:

1. I like to place pleated buns directly into the steamer. That way, you won’t have to move them after the second rising.

2. You can find steamer liners at Asian shops. To make your own steamer liner — measure and cut a round parchment paper to fit inside your steamer. Cut holes in the parchment paper that are 1½ inches apart to allow steam to rise through.

3. Place the buns over a warm pot of water to speed up the second rising. 10-15 minutes.

Pork and Tomato Steamed Buns

This is a favourite pork bun recipe inspired by my summer trip to Italy. The savoury sweetness of tomato brings a great depth to the flavour. If tomatoes are not in season — substitute with peeled canned tomatoes. I like this recipe with ground beef as well.

The pleating process.

Pleated buns, ready for a second rising.

Pork and Tomato Steamed Buns

Makes 16  buns, serves 4 people

INGREDIENTS

Meat Filling*

• 1 lb (453 g)  lean ground pork

• 2 medium (200 grams) tomatoes*

• 1 tbsp soy sauce

• 1 tbsp (10 g) ginger, peeled and finely minced

• 1 tsp Sichuan peppercorn powder*

• 1/2 tbsp salt

• 3 spring onions, chopped

• 2 tbsp sesame oil

1 Portion of Steamed Bun Dough

INSTRUCTIONS

1. Make your dough: I like to make the filling while I wait for the dough to rise. You can prep the filling ahead to save time. 

2. Prep the tomatoes: Over high heat, bring a small pot of water to boil. Drop in the tomatoes and stir gently. Cook for 2 minutes, drain, and let cool. Peel the skins off the tomato, squeezing as much tomato juice as you can into a separate bowl while reserving the pulp. Finely chop the tomato pulp. Set the juice and pulp aside. 

3. Mixing the mince: Add the meat to a large mixing bowl. Gradually add in the tomato juice, stirring with chopsticks until well incorporated. The meat should start to look like a juicy paste. Add in the soy sauce, pepper powder, ginger, green onion, salt, and tomato pulp, stirring continuously. Lastly, add in the sesame oil and mix. The oil will prevent the mixture from becoming too watery. Set the filling aside until ready to use. 

4. Rolling the wrapper: Refer to this steamed bun dough recipe. Flour your surface and flatten a morsel of dough with your palm. Using a rolling pin, roll the dough from the edge towards the center, without actually rolling the center of the dough. You want a thick center and thin edges on your wrapper. The wrapper should be 4-5 inches in diameter. Cover the wrappers while you work. 

5. Pleating the Bun: Place the wrapper in one hand and scoop a heaping tablespoon of filling into the center.  The filling should weigh around 30-40 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Swap hands if you are left-handed and refer to the moving image above:
   
   - With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold. 
   - Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling. Your right thumb should never leave the bun.
   - Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling.
   

6. Second Rising: Line your steamer with steamer paper*. Transfer your buns to the steamer, leaving 1-2 inches of space between the buns. Cover, and let them sit for 15-20 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

7. Steaming the buns: Over high heat, bring a pot of water to boil. Place the steamer on top and immediately turn the heat to medium. Steam for 15 minutes and let sit for 5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. 

8. Serve immediately, or let cool and refrigerate. To reheat, steam for 2-3 minutes in a steam or microwave with a wet paper towel covered on top. These buns will keep in the freezer for 2 months.

Cooking Tips:

1. If you are making the filling ahead, reserve the spring onion and sesame oil until you are ready to pleat the buns. The raw filling will keep in the fridge for 2-3 days. 

2. Alternatively, use canned peeled tomatoes.

3. I buy whole Sichuan peppercorns and grind them in the spice grinder for freshness.

4. To speed up the rising process. Place your dough or wrapped buns in the oven with a plate of boiling water underneath. The temperature should be around 38 C/100 F. Check the dough around the 25-30 minute mark. 

5. For beginners, start with a minimal amount of filling to help the pleating process. No one starts out with good-looking buns so practice makes perfect.

6. You can find steamer liners at Asian shops. To make your own steamer liner — measure and cut a round parchment paper to fit inside your steamer. Cut holes in the parchment paper that are 1½ inches apart to allow steam to rise through.

7. Use any leftover meat filling for dumplings or meatballs

Steamed Bun Dough

Proofed dough with honeycomb textures

This steamed bun dough recipe makes 16 buns. You can halve or double the recipe, just keep an eye on the texture. The dough should feel soft and malleable, add more water if it’s too tough or flour if it’s too sticky. Add vegetable oil to your hands while working with the dough. It’ll ensure smooth and shiny buns.

I highly recommend using a scale for this recipe. Keep in mind that various flours will absorb water differently. Making good steamed buns come with time and experience. You’ll know how to “read” and work with the dough in time.

If you live in a colder climate like Canada — I like to rise the dough with a plate of hot water in the oven. It speeds up the process from 2 hours to 25 minutes. You’ll know the dough is ready when it expands 1-2 times in size. Honeycomb textures will appear when you pull the dough apart (see photo above).

Steamed Bun Dough

Makes 16 buns

INGREDIENTS

• 1 cup (236 g) of lukewarm water

• 1 tbsp (12 g) cane sugar

• 2 tsp (5 g) active dry yeast*

• 3 cups (420 g) all-purpose flour, plus extra for kneading and rolling*

• 1/2 tsp (3 g) salt

• 1 tsp (4 g) baking powder

• 1 tsp (5 g) vegetable oil, plus extra for coating the bowl

INSTRUCTIONS

1. Making the dough: In a small bowl, add the yeast, warm water, and sugar and stir to dissolve. Let sit for a few minutes to activate the yeast. The liquid should foam and look creamy. If not, your yeast is dead and you’ll have to try again.

2. First Kneading: In a large mixing bowl, add the flour and make a well in the center. Sprinkle the baking powder around the outer ridges of the bowl so it will incorporate later. Gradually stream in the yeast mixture to the flour, mixing with a pair of chopsticks as you go. The dough should come together into a loose mound. When there are no dry patches left, add the vegetable oil and knead for 10 minutes. You’ll know that the dough is ready when it has “Three Shines or 三光” — Shiny hands, bowl, and dough. The dough should be smooth and soft like a baby's bottom.  If the dough is too sticky, add flour or vegetable oil. If the dough is too tough, add water to your hands and continue kneading. 

3. First rising*: Place the kneaded dough in a well-oiled bowl. Cover and let sit in a warm spot for 1-2 hours until it has doubled in size. The time will depend on the temperature in your home so keep an eye on it. To check if the dough is ready — pull the dough away from the edge of the bowl. There should be strands of airy, honeycomb-like textures. 

4. Second Kneading: Using well-oiled hands, transfer the risen dough onto a pastry board. Knead vigorously for 8-10 minutes, popping as many air bubbles as you can. This will ensure smooth and shiny buns.

5. Prepping the dough: Halve, and divide the dough into 16 morsels. I use a scale to ensure even portions. Knead each morsel into a sphere and flour generously to prevent sticking. Cover the dough morsels while you work so they don’t dry out. 

6. Rolling the wrapper: Flour your surface and flatten a morsel of dough with your palm. Using a rolling pin, roll the dough from the edge towards the center, without actually rolling the center of the dough. You want a thick center and thin edges on your wrapper. The wrapper should be 4-5 inches in diameter. Cover the wrappers while you work.

Cooking Tips:

1. If you are using instant yeast, substitute the same amount, skip the proofing step, and add the yeast directly to the dry ingredients. 

2. For tender, softer buns — use 280 grams of all-purpose flour and 140 grams of cake flour. The dough will be less chewy and softer to work with.

3. To speed up the rising process. Cover your dough and place it in the oven with a plate of boiling water underneath. The temperature should be around 38 C/100 F. The dough should be ready in around 25-30 minutes. 

Kabocha Steamed Buns

When I think about steamed buns — I think about lining up for these, piping at hot breakfast shops 早餐店. Enjoyed with a cup of fresh soy milk. In Taipei, steamed bun shops line every alleyway, serving every kind of savoury and sweet filling you can think of. There is nothing like trying these buns handmade, straight from a steamer to your plate. 

We never had to learn how to make these back home as they are sold everywhere — made by people that have been cooking them for generations.  I love how working on these recipes made me think of home. Many have asked how I ended up working in food photography and here it is — food is truly a bridge between worlds and a love language for all cultures. My peaceful and delicious protest against long dreary winters in Canada.  

Here is my take on sweet buns, bao or baozi as you call it. Featuring my favourite kabocha squash and a dough dyed with carrot juice. For beginners, steamed buns are just as intimating to make as sourdough. But once you get into the process, it’s super rewarding. I hope you all have a chance to try a handmade bun, there is nothing quite like it!

Kabocha Steamed Buns

Serves 10

INGREDIENTS

Kabocha Filling*

• 350 g kabocha, around ½ a medium-sized kabocha

• ¼ cup (60g) sugar, or to taste

• ¼ cup (50 g) butter

• 1 tsp (4 g) vanilla extract 

Dough* (for carrot dough, see notes)

• 1/2 cup (150 g) of lukewarm water 

• 1½ tbsp (20 g) sugar

• 2 tsp (5 g) active yeast

• 2 cups (250 g) all-purpose flour

• 1 tsp (3 g) baking powder

• 1 tsp (5 g) vegetable oil

INSTRUCTIONS

For the Filling

1. Halve the kabocha and scoop out the seeds with a spoon. Peel and chop the kabocha into 2-inch pieces. Transfer the kabocha to a steamer and steam for 10-15 minutes. The kabocha is done when it is soft and easily pierced with a chopstick. 

2. Transfer the kabocha to a pot and add the sugar and butter. Heat over low heat, stir and mash the mixture with a spatula until everything comes together into a paste. Set aside and let cool. This filling should keep for 2-3 days in the fridge if made ahead.

For the Dough

1. Make the dough: In a small bowl, add the yeast, warm water, and sugar and stir to dissolve. Let sit for a few minutes to activate the yeast. The liquid should foam and look creamy. If not, your yeast is dead and you’ll have to try again.

2. First Kneading: In a large mixing bowl, add the flour and make a well in the center. Sprinkle the baking powder around the outer ridges of the bowl so it will incorporate later. Gradually stream in the yeast mixture to the flour, mixing with a pair of chopsticks as you go. The dough should come together into a loose mound. When there are no dry patches left, add the vegetable oil and knead for 10 minutes. You’ll know that the dough is ready when it has “Three Shines or San Guang 三光” — Shiny hands, clean bowl, shiny dough. The dough should be smooth and soft like a baby's bottom.  If the dough is too sticky, add flour or vegetable oil. If the dough is too tough, add water to your hands and continue kneading. 

3. First rising*: Place the kneaded dough in a well-oiled bowl. Cover and let sit in a warm spot for 1-2 hours until it has doubled in size. The time will depend on the temperature in your home so keep an eye on it. To check if the dough is ready — pull the dough away from the edge of the bowl. There should be strands of airy, honeycomb-like textures. 

4. Second Kneading: Using well-oiled hands, transfer the risen dough onto a pastry board. Knead vigorously for 8 minutes, popping as many air bubbles as you can.

5. Prepping the dough: Halve, and divide the dough into 10 morsels. I use a scale to ensure even portions. Knead each morsel into a sphere and flour generously to prevent sticking. Cover the dough morsels while you work so they don’t dry out.

6. Rolling the wrapper: Flatten a morsel of dough with your palm. Hold the edges of the dough in one hand and roll the edges from the outside in with a rolling pin, rotating as you go. You want thin edges and thick centers on your wrapper. The wrapper should be 4-5 inches in diameter. 

7. Pleating the Bun*: Place the wrapper in one hand and scoop a heading tablespoon of filling into the center. The filling should weigh around 30-40 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Reserve hands if you are left-handed. Refer to the moving image above.

   • With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold. 

   • Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling. Your right thumb should never leave the bun.

   • Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling.

8. Second Rising:  Line your steamer with parchment paper*. Transfer your buns to the steamer, cover them, and let them sit for 15-20 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

9. Steaming the buns: Over high heat, bring a pot of water to boil. Place the steamer on top and immediately turn the heat to medium. Steam for 12 minutes and let sit for 5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. 

10. Serve immediately, or let cool and refrigerate or freeze. To reheat, steam for 2-3 minutes in a steam or microwave with a wet paper towel covered on top. 

Cooking Tips:

• Carrot Dough: Blend ½ of a medium carrot with one cup of water in a powerful blender. Strain the pulp and use the liquid in place of the lukewarm water in the dough recipe. Omit the sugar in the dough recipe since carrots are naturally sweet.

• To speed up the rising process. Place your dough or wrapped buns in the oven with a plate of boiling water underneath. The temperature should be around 38 C/100 F. Check the dough around the 25-30 minute mark. 

• For beginners, start with a minimal amount of filling to help the pleating process. No one starts out with good-looking buns so practice makes perfect. 

• You can find steamer liners at Asian shops. To make your own steamer liner — measure and cut a round parchment paper to fit inside your steamer. Cut holes in the parchment paper that are 1½ inches apart to allow steam to rise through.

• Alternatively, you can use pumpkin instead of kabocha. If using canned pumpkin, you’ll have to boil down the puree until no liquids remain. The filling should be a paste, not a sauce.

Vegan Zha Jiang Noodles

I love these vegan black bean noodles. Known as Zha Jiang Mian (炸醬麵) in China or Taiwan and even Korea. These are great for summer when the heat is too intense for soups. Traditionally, Zha Jiang Mian is made with pork. I love this vegan version made with tofu — you really don’t miss the meat here! I’ve made it for western friends and they all love the black bean sauce.

If you’re new to bean sauces, they come in spicy, sweet, and salty variations. It can be intimidating but also forgiving if you buy the wrong kind. Just adjust the seasoning to taste. The brands I used for this recipe is pictured below.

Black bean paste, sweet bean paste and my favourite knife cut noodles.

Vegan Black Bean Zha-Jiang Noodles (炸醬麵）

Serves 2-3

Ingredients

Sauce

• 2 tablespoons salty bean paste (or Soybean Paste / Dou ban Jiang豆瓣醬)*

• 6 tablespoons of sweet bean paste (Tian Mian Jiang 甜麵醬）

• ½ cup Shaoxing wine, rice wine, or sherry

• 1 tablespoon sugar

• 1.5 cup (120 grams) chopped mushrooms (I use white button or king oyster mushrooms)

• 1 package (285 grams) of firm tofu, patted dry and crumbled into pieces

Fragrant Oil *

• ½ cup oil

• 1 onion cut into 8 wedges

• 1 green onion, chopped coarsely

Other Ingredients

• Noodles of choice*

• Shredded cucumber and carrot

• Chopped cilantro or green onions (optional)

Instructions

1. Place all the bean pastes in a large mixing bowl, add the Shaoxing wine, and mix until well combined. Set aside.

2. Using a large non-stick pan, add ½ cup of oil, the chopped onion, and green onion. Cook over medium-low heat until the onions turn brown and crispy, around 8-10 minutes. Use a slotted spoon to discard or save the onions for other dishes.

3. In the same pan, add the crumbled tofu and fry until golden brown. stirring continuously. Add in the mushrooms, and cook until softened and aromatic.

4. Stir in the bean sauce and turn the heat to low. Stirring constantly until the sauce evaporates into a chunky mixture. Adjust with sugar or salt to taste.

5. Cook noodles as directed and set aside.

6. To serve, spoon sauce over noodles and top with shredded cucumber, carrot, green onions, or cilantro (optional). Serve warm.

Cooking notes:

• If you’re new to bean sauces, they come in spicy, sweet, and salty variations. It can be intimidating but also forgiving if you buy the wrong kind. Just adjust the seasoning to taste.

• The black bean paste is very salty! Go easy on it if it’s your first time cooking with it.

• Substitute the fragrant oil with different flavored oils like shallot oil.

• I like to double the portions for leftovers. The sauce is very good served with summer vegetables over a salad.

Tofu Gado Gado

My husband made this Indonesian Tofu Gado Gado for me in the early stages of our relationship. It’s a great example of our mutual love for food — fresh flavors, filling, light, and exotic without being too fiery. A classic you’ll come back to again and again.

I’ve tweaked some ingredients to maximize the use of dried pantry goods. For the salad — feel free to substitute with bean sprouts, julienned carrots, purple cabbage, radishes, or top with crispy shallots. I’ll say that the warm potatoes with crispy napa cabbage are the highlights for me here.

Halve or double the portions depending on the party size you’re serving.

Tofu Gado Gado

Serves 4 people as a main course, 6 as a side dish

Ingredients

Salad

• 1 tbsp vegetable oil

• 1 pack of fried tofu*

• 500 grams potatoes, cubed into 1-inch pieces

• 4 eggs (omit for vegan)

• 200 grams green beans, ends trimmed and halved lengthways

• 200 grams Napa cabbage, washed and finely shredded

• 1 Persian cucumber or 1/2 cucumber, sliced into thin rounds

• a handful of coriander leaves, picked and roughly chopped

• 4 tbsp roasted peanuts, chopped

Spicy Peanut Dressing

• 50g peanut butter

• 2 1/2 tbsp soy sauce 

• 1/2 tbsp honey

• 1 tbsp fish sauce* (omit for vegan/vegetarian)

• 1 tbsp cane sugar

• 1 garlic clove

• 1-inch piece of ginger

• 2 fresh or dried red chilies (optional)

• Juice of 1 lime

• 75 ml coconut milk

Instructions

1. Using a large pot, bring 1.5 liters of salted water to a boil. Add the potatoes, and eggs and cook for 9 minutes. While the ingredients are cooking, prepare an ice bath. When the timer goes off, transfer the eggs into the ice bath and chill. Continue cooking the potatoes until fork tender.

2. Using a blender or food processor — blend all of the peanut dressing ingredients. Adjust the salt and spices to taste. Add more coconut milk or water for desired consistency. Set aside.

3. When the potatoes from step 1 are almost tender, add the green beans, fried tofu, and boil for 1-2 minutes until tender and bright green. Drain the vegetables, tofu and run under cold water until chilled. Slice the fried tofu into bite-sized pieces.

4. Peel and cut the chilled eggs in half. Assemble the salad by layering potatoes, green beans, tofu, sliced cucumber, and eggs. Serve immediately with peanut sauce, chopped peanuts, and cilantro.

Cooking Tips:

1. Substitute fried tofu with firm tofu (cubed and fried) or with tempeh.

Kanten Jelly (寒天）

I love this refreshing summer treat. It’s basically the simplified version of Japanese Fruit Jelly. You can incorporate these jellies into most cold soupy desserts like sweet tofu, sago soup, sweet bean soups, or bubble tea if you’d like. I love these topped with soybean powder (kinako) with a drizzle of sweet syrup. It’s also really good topped with red beans.

Kanten Jelly (寒天）

Serves 4-6 people

ingredients

• 2 tsp (4 grams) kanten powder (I buy these at Thai or Asian shops, see note for kanten strips)

• 2 cups water

• 2 Tbsp sugar

instructions

1. In a medium-sized pot, add water, sugar, and kanten powder. Bring to a boil, stirring all the while to dissolve the kanten powder.

2. Pour the mixture into a square baking tray or heat-resistant container. I use a glass baking pan for mine. Set aside to cool before putting in the refrigerator for 20-30 mins.

3. After the jelly has been set, run a knife through the edges and invert the jelly onto a cutting board. Cut into desired squares and serve chilled. The jelly will keep in the fridge for 3-4 days.

Recipe notes

• Traditionally, kanten jelly is served in a Japanese summer dessert called Anmitsu. I’ve enjoyed versions of it with red beans and sweet syrup (kuromitsu).

• If using kanten strips, soak in water for 30 mins or overnight before boiling. This will help dissolve the kanten.

Miso Marinated Salmon

This miso-marinated salmon is super easy and full of flavor. Umami — an overly-used word but still sought after — is what I’ll use to describe this dish. You can use pre-cut filets for easy serving, but I like the generous look of a whole filet. I’m currently marinading chicken and tofu with the same recipe, will report back with results.

Miso Salmon 

Serves 2-3 people

Ingredients

• 1 skin-on salmon filet (1 pound), bones removed

• Sesame seeds, for garnish optional)

• Green onions or cilantro, for garnish (optional)

Marinade 

• 4 Tbsp ( 68 grams) white miso 

• 2 Tbsp sake

• 1 Tbsp mirin

• 1 tsp sugar

•  1 tsp soy sauce

Instructions

1. Add all of the marinade ingredients into a ziplock bag. Using your hands, massage the bag until the ingredients mix together. Pat the salmon fillet dry and add to the bag. Marinate overnight or at least for 4 hours. 

2. Heat the oven to 375F and line a baking dish with a sheet. 

3. Remove the salmon from the ziplock bag and bake, skin-side down for 10-15 minutes until done. You may need more or less time depending on the size of your filet. Garnish with sesame seeds and greens onions. Serve immediately.

Cooking Notes:

• The salmon will keep cooking when you take it out of the oven, don’t overcook it.

• Alternatively, cook the salmon in a pan or over the grill. 

• The salmon marinade will last up to 3 days in the fridge if you need to prep ahead of time.

Taiwanese Sesame Noodles (Ma Jiang Mian)

This Taiwanese cold sesame noodle recipe is a classic with a capital C. You can find them anywhere from local wet markets (菜市場) to traditional beef noodle shops and modern restaurants. The base will always be the same — rich, garlic saucy sesame served over chewy noodles and chilled julienned vegetables. I find myself craving this when the weather starts to warm up. Also, when I have an abundance of salad vegetables lying around. 

A studio-worthy meal

Taiwanese Cold Sesame Noodles 

Serves 4-5, recipe adapted from CarolEasyLife

Ingredients 

Sesame sauce

• 4 tbsp Chinese sesame paste*

• 4 tbsp hot water

• 2 tsp soy sauce 

• 4 cloves garlic, finely minced

• 2 tsp black vinegar (sub rice or apple cider vinegar)

• 1.5 tbsp sugar 

Toppings & Noodles 

• 1/2 carrot, peeled

• 1 cucumber

• 3 eggs

• 1 package of bean sprouts

• 1 package egg noodles (or noodle of choice)

Instructions 

Sesame Sauce

1. Using a heat proof jar or container, add the sesame paste and hot water. Stir or shake vigorously to combine. 

2. Add the remaining ingredients and mix thoroughly. Adjust the seasonings if necessary. 

Toppings & Noodles 

1. In a medium bowl, beat the eggs and add a pinch of salt. 

2. Over a medium-sized pan, add oil and fry the eggs into a thin crepe. Let cool and slice into thin shreds.

3. Wash the bean sprouts and boil for 10 seconds. Drain the water and set it aside to cool.

4. Julienne the cucumber and carrot into thin matchsticks.

5. Cook the noodles according to package instructions. Add sesame oil or rinse with cold water to prevent them from sticking.

6. To assemble — arrange the noodles at the bottom and add the toppings and sauce. Serve immediately.

Cooking notes:

• The toppings are super flexible, use any salad vegetable you have. Traditionally, this dish is served with shredded chicken.

• You can prep the sauce and toppings ahead and store in containers before serving

• Chinese sesame paste is made from toasted white sesame seeds, not to be confused with tahini.

• If you don’t have Chinese sesame paste, substitute peanut butter or any nut butter though it will affect the taste.

Beef Dumplings

Here’s a recipe for one of the most iconic Chinese dishes. If you’re yet to try handmade ones — they make all of the difference. It is a time-consuming recipe but one that brings everyone around the table, pulling their weight and sharing deliciousness. Dumplings skins are super accessible from the shops but if you have the time, hand-kneaded dough makes all the difference.

Most of my memories of dumpling nights start with a bowl of fillings. My mom will mix the meat and seasonings, and hand me a pair of chopsticks to do the rest. The longer you mix, the tastier the filling. I seriously believe that good Chinese food is rooted in time, effort, and acceptable forms of child labor. For me — the prep, the process, and the smell of sesame oil are fundamental to a good dumpling night.

If you’re new to dumpling-making, don’t be intimidated. Experiment and have fun. There are multiple ways to fold dumplings and they all work as long as the fillings stay tucked in. It all comes down to practice and you’re lucky enough — an experience dumpling master to guide you.

Beef Vegetable Dumplings

Serves 2, double this recipe to serve 4-5

INGREDIENTS 

• 1/2 pound (230 grams) fatty ground beef

• 1 tbsp soy sauce

• 1 tbsp rice wine (or Shaoxing wine or dry sherry)

• 2 tsp ginger, grated

• 1 tsp salt

• 1/4 tsp white pepper

• 1 tbsp sesame oil

• 4 green onions, stems removed and chopped

• 1 large carrot, peeled and finely chopped

• 20 store-bought or homemade dumpling wrappers

INSTRUCTIONS

Making the Filling

• Add ground beef to a large mixing bowl. Add the soy sauce, rice wine, ginger, salt, and sesame oil. Using a pair of chopsticks, mix thoroughly until the liquids are absorbed. Cover with a plastic wrap and let marinate while you prep other ingredients. The filling will last up to 2 days in the fridge.

• (Optional) Start making dumpling dough now if you’re planning to use homemade dumpling wrappers.

• Grate or chop the carrots and green onions in a food processor until finely chopped. Mix, cover, and set aside.

  When you’re ready to make the dumplings, add the chopped green onion and carrot into the meat mixture. Stir until combined.

  Folding the Dumplings

• Prepare a small dish with water. Place a dumpling wrapper in one hand — scoop about 1 to 1.5 tablespoons of dumpling filling and place it in the center of the wrapper. Wet the upper rim of the dumpling wrapper and fold the wrapper in half. Pinch and seals the edges before folding, starting from one side to the other.

• After folding, press the fold tight again to seal well. You can use any folding technique as long as the dumplings stay sealed.

• Freeze the dumplings if you are not cooking them. Place them onto a baking tray and seal with a plastic wrapper. You can store the dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, you can transport them to an airtight bag to save freezer space.
  
  Cooking the dumplings

• Bring a large pot of water to a boil. Gently drop in 12-15 dumplings and bring to a boil again. The dumplings are ready when they puff and float to the surface. To check if they are done — scoop out a dumpling and cut it in half. The meat should no longer be pink.

• Serve immediately with dumpling soy dipping sauce and pickled garlic cloves (optional). I like this soy, vinegar, and maple syrup sauce.

Cooking tips:

• Double this recipe for gatherings of 4-5 people.

• I like to prep my dumpling fillings ahead and let them chill in the fridge. This will make the meat filling easier to handle.

• For those new to making dumplings — start with less filling in your wrapper for easy success.

• Always assign a dumpling pincher/overseer for quality control. This will prevent the dumplings from opening during the cooking process. You don’t want a soggy dumpling.

This recipe is adapted from Xinshipu and Omnivore’s cookbook.

Chickpea Sesame Cookies

Also known as Chickpea Magic Cookies —these are full of protein, refined sugar-free, and great for breakfast or a snack on the go.

The miso isn’t super noticeable here and acts as a good savory touch to balance the sweet. Replace with a pinch of salt or up the amount for more umami. This tastes like a classic peanut butter cookie with healthy substitutes.

Chickpea Sesame Cookies

Yields around 14 cookies

Ingredients

• One 15 oz can of chickpeas, rinsed and drained

• 6 pitted dates

• 1/2 cup creamy peanut butter

• 1/4 cup rolled oats

• 1/4 cup maple syrup

• 1 tsp vanilla

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 2-3 tbsp miso paste (sub with a pinch of salt)

• 1/2 cup raw sesame seeds (optional)

• Rose petals, for garnish (optional)

instructions

1. Preheat the oven to 350 degrees F. Prep a baking sheet with parchment paper.

2. Blend all ingredients in a food processor except sesame seeds, and rose petals (if using)

3. Blend until smooth scraping down the sides as necessary.

4.  Fill a pasta bowl with sesame seeds. Using a spoon — scoop around 2 tbsp of cookie dough and dip the dough side into the sesame seeds. Push cookie dough onto the baking sheet, flatten and garnish with rose petals.

5. Bake for 13-15minutes. These are soft out of the oven but will firm up as they cool. Enjoy!

*Replace the sesame seeds and rose petals with 1/2 cup of chocolate chips for Chickpea chocolate cookies 🍪.

Sweet and Spicy Dipping Sauce

This is a spin on the traditional soy and vinegar dipping sauce. Great for dumplings, scallion or potato pancakes, and most Northern-style Chinese pastries 北方麵食. I love the sweet, sour tang it adds to pastry. I find that rice vinegar or apple cider vinegar make great substitutes for black vinegar.

Sweet and Spicy Dipping Sauce

Ingredients

• 2 tbsp apple cider vinegar (or rice vinegar or Chinese black vinegar)

• 1 tbsp soy sauce

• 1 tbsp maple syrup

• 1 tsp chili oil (or sesame oil)

• Ginger threads or chopped green onions (optional)

Instructions

1. Mix everything together and serve in a sauce dish. This keeps in the fridge for a 3-4 days.

Snow Fungus Dessert Soup

This is an incredibly healthy + nourishing sweet soup we eat in Asia all year round. It’s served from street-side dessert shops to high-end buffet places as a light dessert after a big feast. The nutritional benefits of this soup are endless. To those who have never tried snow fungus — it’s also known as Silver Ear Mushroom. The name is a lot more intimidating than the taste, which resembles and soft jelly. You can pick it up at Asian grocery stores in dried packets. Look for snow fungus that is yellow in color, as the white ones might have been bleached.

Snow fungus is full of Vitamin  D and collagen that gives you plump skin. Red jujube (dates) is the most popular beauty fruit for Asian women. When I lived in China — I had friends who would religiously eat eight per day!

Benefits from these ingredients include:

• Red Dates — lots of vitamin C, iron, and minerals. Great for your immune system

• Rock Sugar — good for healthy lungs, soothing to the stomach

• Dried Longan — warming, builds an appetite, helps with insomnia, and is great for your skin

• Lily Bulb — detoxes your body, good for blood flow and immune system

• Lotus Seeds — Lowers blood pressure and is good for your heart

• Dried snow fungus and ingredients

Dried snow fungus and ingredients

Snow Fungus with Lotus Seed Soup 冰糖银耳莲子湯

Serves 6 | prep time: 30 mins | cooking time: 2-hours stove top, 30-mins instant pot

Ingredients

• 30 grams dried snow fungus 

• 80 grams Lotus seeds 

• 50 grams Red dates

• 30 grams Lily bulb (optional)

• 20 grams dried Longan (optional)

• Rock sugar or any mild sugar of choice, to taste

Instructions

1. Soak the snow fungus, lotus seeds, and lily bulb for 1 hour or overnight. Remove the stem and tough parts of the snow fungus and cut them into small pieces. If there are lotus hearts in the lotus seeds – remove them as they are bitter in taste.

2. Rinse the red dates, goji berries, and set aside.

3. In a pot over medium-high heat, add water, snow fungus, lotus seeds, and goji berries. After the soup comes to a boil, lower the heat to a gentle simmer and cook for 1-2 hours.* The snow fungus will soften and the soup will become gelatinous and jelly-like. If the snow fungus tastes crunchy, continue cooking until it softens.

4. Add the rock sugar to taste and stir to dissolve. Serve straight away or chilled.

Cooking notes:

1. For Instant Pot, add everything into the pot, seal, and set on high for 30 minutes. Let the pressure release naturally.

2. For winter, I added a small handful of dried longan to add heat to the soup. You can add it in step 3 with all of the ingredients.

Kimchi Almonds

I started making my own kimchi this year and it’s an absolutely laborious + satisfying process. Here’s an excellent way to use up all the kimchi brine.

These kimchi almonds are salty, umami, and full of flavor. Perfect as snacks on the go or add as a decent salad topping. I multiply this recipe and make them in batches for holiday gifts.

Kimchi Brine Almonds

Ingredients 

2 cups (300g) raw almonds or nut of choice 

6 tbsp kimchi brine

Instructions

1. Preheat the oven to 325 F. In a mixing bowl, measure out the almonds and add the kimchi brine. Stir to combine.

2. Line a large baking pan with parchment and bake the almonds in a single layer (don’t overcrowd the pan) for 15-20 mins.* Stirring halfway to ensure even baking. Roast until golden and crispy around the edges.

3. I like to leave the almonds to cool in the oven to dry them out further. Store in an airtight container.

Cooking notes:

Baking time really depends on the strength of your oven. Check often so you don’t end up with a tray of burnt almonds.

For additional spiciness— sprinkle the almonds lightly with cayenne pepper while they are still warm.