Dumpling Skin

Dumpling skin 2 cups  plain flour ½ cup water + 3 tbsp Mix flour with 1/2 cup water and stir. Once absorbed, start knead with your hands. add water a tablespoon at a time and knead until forms a ball. Cover with a damp towel and let rest for at least one hour, but preferably two…

Gyoza

I have guilt; inbred, catholic, you’re-never-good-enough guilt. And that guilt pierces through my soul every time I use a jarred sauce, box mix or ready mixed spice packet. But I console myself with the thought that if the Pioneer Woman uses them, why can’t I. But that pride/ street cred/ over-inflated sense of achievement is fantastic…

Japanese curry zen garden

Two years ago, my then-Boyfriend and I went to Japan for the New Year. We wanted to experience a real ryokan, so we booked one in the middle of Mt Mitake. It was an incredible experience, misty forests, winding paths, stone creatures and kimono-clad ladies in little inns seeing to your every need. This was…

Breakfast Sushi

I know plenty of Europeans and other nationalities for whom breakfast is a serious matter. As in, seriously don’t mess it up and absolutely don’t try to change it. Breakfast is strictly, breads, pastries, cereals and perhaps, at most eggs and ham. Well, the eastern Asian part of the world thinks that you have no…