Pork Dumplings

PORK DUMPLINGS

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
PORK DUMPLINGS

Shortcut homemade pork dumplings

What could be better? Yes, these are time consuming, but boy are they worth it. This super easy pork dumplings recipe is the perfect way to celebrate national dumpling day today!

Pork Dumplings

I grew up eating a vast variety of perogies so it’s no surprise that I love dumplings. These pork dumplings are full of Asian flavours and although the shape is simple, the taste is great! I’ve always been so impressed with the different shapes and forms dumplings come in, but I’m in no way a dumpling pro. For that reason, I stuck to a very simple triangle design. Using square shaped pre-made wonton wrappers cut this recipe time in half, but it’s still a process. Folding each individual dumpling takes time and patience but it’s worth every minute.

The process of making the dumplings will take time, unless you have an extra set of hands. This isn’t a great dish for a rushed weekday evening but if you give yourself the time it’s a very rewarding dish. You decide how to cook them whether they’re steamed, boiled or fried. I personally love steamed dumplings but I don’t have a steaming basket (it’s on the list), so I decided to fry mine. A crispy outside is my second favourite way to eat dumplings and it definitely suited this recipe. I find that the pre-made wonton wrappers work really well for frying. Serve with a side of fried rice and you have yourself a super tasty meal!

Want to try some other Pork recipes?

Meatballs in mushroom sauce

Deconstructed Cabbage Roll

Pork Dumplings

Pork Dumplings

Shortcut pork dumplings using pre-made wonton wrappers but filled with a homemade ground pork mix.
Cook Time 20 mins
Course Appetizer, Main Course
Cuisine Chinese
Servings 38 dumplings

Ingredients
  

Pork Filling

  • 1 lb ground pork
  • 1 cup green cabbage finely shredded
  • 1 small carrot peeled and shredded
  • 2 tbsp Hoisin sauce
  • 1 tsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp minced ginger
  • 3 cloves garlic minced
  • cup green onion chopped
  • 1 tsp salt
  • ½ tsp pepper

Wonton Wrapper

  • 400 g wonton wrappers 1 pack
  • ½ cup water

For frying

  • 2 tbsp sesame oil

Instructions
 

  • Combine all the ingredients in a bowl to make your filling. Use 1 tbsp of filling per wonton wrapper and form in desired shape. The easiest shape I find is a simple triangle. Just fold your square wonton wrapper in half with the filling in the middle and coat edges lightly with some water to seal the edges together.
  • Once all your dumplings are made you can either bowl them for 5 minutes or fry them over medium-high heat in a pan with sesame oil, approximately 3 minutes on each side or until golden brown all over.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword dumplings, pork dumplings

Taco Puffs

TACO PUFFS

Rating: 3.5 out of 5.
Jump to Recipe – – – – – Print Recipe
TACO PUFFS

Another way to celebrate taco Tuesday, with taco puffs!

We absolutely LOVE taco Tuesday in our house. In fact, we celebrate it pretty much on a weekly basis because there are just so many options when it comes to tacos. So here’s my take on a taco appetizer, taco puffs! A great two-bite mouthful of taco meat in crunchy puff pastry. The perfect appetizer for your next event.

Taco puffs

Now, if you’ve been following my blog you know that I love to come up with recipes from the ingredients I have in my kitchen. Well, these taco puffs are no exception. We had some Mexican flavoured sausages that I needed to use, so this is what I came up with! If it weren’t for the sausages, I would have probably stuck with ground beef or an imitation ground beef as my taco filling. All in all these tasty little taco cups were a great little treat, especially when topped with some homemade pico de gallo!

Want to make your own Pico de Gallo topping? Click here for the recipe!

Taco Puffs

Taco Puffs

Instead of a taco shell, enjoy this puff pastry filled with taco meat
Prep Time 5 mins
Cook Time 25 mins
Course Appetizer, Snack
Servings 12 pieces

Equipment

  • Muffin baking pan
  • Medium pan

Ingredients
  

  • 4 Mexican sausages taken out of the sausage skin; or 1 lb of ground beef/imitation ground beef
  • 24 g Old El Paso Taco Seasoning or 1 packet
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • salt & pepper to taste
  • 1 tbsp olive oil
  • 8 sheets puff pastry
  • 1 egg beaten

Instructions
 

  • In a pan, heat olive oil on medium-high heat until hot. Add onion and sauté for 2 minutes. Add garlic, salt and pepper and sauté for another minute. Next, add the sausage meat (or alternative) and cook for 7 minutes. Then, turn down to a simmer and add the taco seasoning (following the packet instructions) and simmer for 3-5 minutes or until sauce reduces. Set aside and let cool.
  • Preheat oven to 375°F. Stack 4 sheets of puff pastry and cut into 6 rectangles. You’ll be putting one of those rectangles (4 sheets) into a muffin cup. Fill each cup with 1 tbsp of the taco meat filling. Cut some additional rectangles of puff pasty, using 1 rectangle sheet to cover the meat filling in each taco puff. Lightly coat the tops of each taco puff with the beaten egg. Bake for 15 minutes or until golden brown. Once done, let cool for at least 5-10 minutes before serving. Top the taco puff with some pico de gallo and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword puff pastry, taco, taco puffs

crab cakes

CRAB CAKES

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
CRAB CAKES

Crab cakes using imitation crab…

If you follow my blog, then you know I love using imitation crab. It’s so cheap compared to fresh crab making it the perfect substitute. I had an extra pack in my fridge and decided to make some delicious crab cakes topped with my homemade tartar sauce. These fried little crab patties are jammed packed full of flavour. Filled with plenty of finely diced veggies, even the kiddos will love this simple dish.

Crab cakes

Variations:

While I used imitation crab, this can easily be substituted for the real thing. I’m absolutely sure that using real crab meat would elevate this dish ten fold, but you have to work with what you got. Imitation crab definitely saves money, but if you’re feeling bougie, use the real thing instead!

In terms of what you put inside your crab cake, it’s really up to you and you can use most veggies you’ll find in your fridge. Don’t be afraid to change things up!

Want to try some other seafood dishes?

Shrimp Pasta

Lobster Stock

Smoke Salmon Dip

Crab Cakes

Crab Cakes

Might not be made of real crab, but these imitation crab cakes are delicious and won’t burn a hole in your pocket!
Prep Time 10 mins
Cook Time 6 mins
Course Appetizer, Main Course
Servings 4 people

Equipment

  • Large pan
  • Medium bowl
  • 2 small bowls

Ingredients
  

  • 227 g imitation crab chopped finely
  • 1 stalk celery chopped finely
  • 1 tbsp red onion chopped finely
  • 3 tbsp bell pepper any colour, chopped finely
  • 1 tsp old bay seasoning
  • ½ tsp dried dill
  • ¾ lemon juiced
  • splash Worcestershire sauce
  • 2 tbsp Caesar dressing Renée’s or your preferred brand
  • pepper to taste
  • 2 medium eggs beaten
  • 1 cup bread crumbs or panko
  • 3 tbsp vegetable oil

Instructions
 

  • In a bowl, combine the imitation crab, celery, red onion, bell pepper, old bay seasoning, dried dill, lemon, Worcestershire sauce, Caesar dressing, and pepper. Form patties about the size of your palm.
  • In a small bowl, beat 2 eggs and set aside. In another small bowl, fill with bread crumbs. Take your patties and coat them first with egg, then breadcrumbs, then egg again and lastly breadcrumbs.
  • In a pan on high heat, add the vegetable oil. Once the oil is hot, fry the crab cakes on each side for 3 minutes. When done, place crab cakes on paper toil to absorb any excess oil and they’re ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword crab, crab cakes, imitation crab, seafood pasta

carrot ginger soup

CARROT GINGER SOUP

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
CARROT GINGER SOUP

A super simple carrot ginger soup

This is the perfect recipe to help you get rid of some of your staple vegetables that are on their last leg. This nutritious carrot ginger soup is so easy to make and will be ready in 30 minutes. Just the perfect healthy soup for any time of the year!

I’m not going to lie…

I miss soups now that it’s summer! I have 2-3 different soups every week in the winter time, but once that summer heat hits I definitely scale back. That being said, I still love a great healthy soup for lunch even in the hot summer months. I haven’t had soup in a couple of weeks and this one truly hit the spot. The whole theme of this quarantine has been use what you have on hand and today it was carrots! Using vegetables that are on their last leg, along with my homemade vegetable stock also helps me minimize my food waste. That’s probably my favourite part of making homemade soups, using what you have available to you.

Carrot Ginger Soup

Want to try some other soups?

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Carrot Ginger Soup

Carrot Ginger Soup

A simple carrot ginger soup topped with a little cream and nuts for some added crunch.
Prep Time 3 mins
Cook Time 27 mins
Course Appetizer, Main Course, Side Dish, Soup
Servings 4 servings

Equipment

  • Large pot

Ingredients
  

  • 1 small yellow onion roughly chopped
  • 2 stalks celery roughly chopped
  • 6 medium carrots roughly chopped
  • 1 tbsp olive oil extra virgin
  • 1 tsp garlic powder
  • 2 tsp ginger jarred or grated
  • ¼ tsp ground cumin
  • 3 cups vegetable stock homemade or low sodium
  • 1 tsp vegetable bouillon
  • salt & pepper to taste

Instructions
 

  • Put a large put on medium-high heat. Once hot, add the olive oil and onion. Sauté for 1 minute. Next, add the celery, carrots, garlic powder, ginger, cumin, salt and pepper. Stir and continue to sauté for 5 minutes.
  • Add the vegetable stock and vegetable bouillon and turn to high heat. Once the contents come to a boil, turn down to medium-high heat. Cook for 15 minutes or until carrots are tender.
  • Blend the soup in a high powered blender on high for 1 minute. Once smooth, it’s ready to serve!
  • Serve with a dollop of cream and some nuts for an added crunch.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword carrot, carrot ginger, carrot ginger soup, ginger, homemade soup, soup

SMOKED SALMON DIP

SMOKED SALMON DIP

Rating: 5 out of 5.
Jump to Recipe – – – – – Print Recipe
SMOKED SALMON DIP

The smoked salmon dip that makes you keep coming back for more…

I LOVE dips. It’s probably because I’m such a snacker and I love snacking on a dip. A few crackers here and there will curb my hunger until the next meal. This smoked salmon dip is perfect for parties, so quick to throw together and will sure to be a hit! I mean afterall, using smoked salmon is always sure to impress.

Smoked Salmon Dip

To serve…

To serve this smoked salmon dip, I make my own baked crostini, because frankly, it’s WAY cheaper than buying the store-bought version. A $1 baguette will make about two $4-5 store-bought version crostinis. All you have to do is slice your baguette into 1-1.5 inch pieces. Lightly coat with olive oil and your preferred spices and bake for about 10-15 minutes at 350°F or until lightly browned.

Smoked Salmon Dip

How to make it

It couldn’t be easier to throw this dip together. Simple dice all the ingredients very finely, add them together and mix until well combined! Serve with your own homemade crostini or store-bought crackers and enjoy.

Smoked Salmon Dip

Smoked Salmon Dip

A simple but deliciously fresh smoked salmon dip that’s sure to impress!
Prep Time 5 mins
Course Appetizer, Snack

Equipment

  • Small bowl

Ingredients
  

  • 150 g smoked salmon diced
  • 2 tsp capers chopped
  • 2 tsp red onion finely diced
  • 1 tsp fresh dill chopped
  • 2 tbsp cream cheese herb and garlic

Instructions
 

  • Finely dice the smoked salmon and red onion. Finely chop the capers and dill.
  • Add all the ingredients to a small bowl and mix until well combined.
  • Refrigerate until ready to serve and serve with your choice of crackers.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword dip, salmon, smoked salmon, smoked salmon dip

JALAPENO POPPERS

JALAPENO POPPERS

Rating: 5 out of 5.
Jump to Recipe – – – – – Print Recipe
JALAPENO POPPERS

Jalapeno poppers in 2 ways!

Mmmmm, jalapeno poppers! These irresistible cheesy and spicy appetizers are easy to make and sure to impress your friends. Perfect for any celebration like Canada day today or really any event. This simple recipe beats the frozen store-bought version any day!

Jalapeno Poppers

Snacky’s, appy’s, finger food – these jalapeno poppers are the perfect pre-meal appetizer or perfect for your guests to grab and munch on while entertaining. I absolutely love finger food and to be honest, sometimes I’d prefer to have a platter of tasty little eats as opposed to a full proper meal.

Variations…

Here are 2 different ways to create these super yummy jalapeno poppers, bacon wrapped or breaded and deep fried. Both are absolutely delicious, but it really depends on your personal preference, time and the ingredients you have on hand.

The bacon-wrapped option is much quicker and my personal favourite. The breaded version on the other hand adds a crispy crunchy texture that imitates the poppers you’ll find at your local bar or the grocery store. My advice? Try both!

Tips:

  1. Spice level. If you follow the recipe but omit the jalapeno seeds, you’ll end up with a quite mild jalapeno popper. To make spicy jalapeno poppers, add the seeds and more hot sauce!
  2. Jalapenos are generally pretty tame when it comes to spicy peppers, but to be on the safe side, wear gloves while handling them.
  3. When is oil ready for frying? Oil is ready when you can flick some water into it and it starts bubbling immediately.

Want to try some other party favourites?

Smoked Salmon Dip

Taco Puffs

Jalapeno Poppers

Jalapeno Poppers, 2 ways

Baked bacon wrapped jalapeno poppers and fried panko coated jalapeno poppers.
Prep Time 30 mins
Cook Time 20 mins
Course Appetizer, Snack
Cuisine American
Servings 12 poppers

Equipment

  • Deep fryer or oil and a pot
  • Bowl
  • Baking sheet

Ingredients
  

  • 6 whole jalapenos halved lengthwise
  • 4 oz cream cheese softened to room temperature
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • salt & pepper to taste
  • 1/4 cup cheddar cheese finely grated
  • 1 tbsp hot sauce I prefer Tabasco or Frank’s, but feel free to use your preferred hot sauce.
  • 3 strips bacon cut in half
  • 1/2 cup panko crumbs
  • 1 egg beaten
  • 1/2 cup all-purpose flour
  • 5 cups vegetable oil

Instructions
 

  • Wash and slice the jalapenos lengthwise. Using a spoon, scrape out the seeds of the halved jalapenos and set aside.
  • For the filing: in a small bowl, mix the cream cheese, garlic powder, onion powder, cheddar cheese, hot sauce, salt and pepper until well combined. *For a little spice, add the seeds of 1-2 jalapenos. For a lot of spice, add the seeds of 3-4 jalapenos.
  • Fill each halved jalapeno with the cream cheese filing.
  • For the bacon wrapped jalapeno poppers, preheat oven to 400℉. Cut the bacon strips in half. Wrap half a slice of bacon around 6 jalapeno pepper halves filled with the filing. Bake at 400℉ for approximately 20 minutes or until bacon fat is rendered and is cooked to your liking. 
  • For the deep fried jalapeno poppers, heat the vegetable oil in a medium pot on medium-high heat. To prepare the remaining 6 jalapeno pepper halves, set up the flour, beaten egg and panko in 3 separate bowls. Dip into the flour, egg, flour, egg, and panko. Fry the breaded jalapeno poppers until golden brown. Remove and place on a paper towel to absorb excess oil. 

Notes

Each jalapeno makes 2 poppers, so keeping that in mind when portioning out your servings.
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword bacon wrapped, baked good, cream cheese, fried, jalapeno, jalapeno popper, popper

Rosół (Polish Chicken Noodle Soup)

ROSÓŁ (POLISH CHICKEN NOODLE SOUP)

Rating: 5 out of 5.
Jump to Recipe – – – – – Print Recipe
ROSÓŁ (POLISH CHICKEN NOODLE SOUP)

A Sunday tradition…

Rosół ( or Polish Chicken Noodle Soup) is a Sunday tradition in many Polish family households. As a first gen Polish Canadian, this was a staple Sunday meal in our household. Served for lunch or as an appetizer, this fresh homemade soup is my absolute favourite version of chicken noodle soup. The childhood memories linked to this dish come flooding back and warm my heart every time I have a bowl. No other chicken noodle soup will ever beat rosół in my opinion, whether it’s store bought or homemade. Whether it’s my mom’s or grandma’s batch, there is nothing that beats having this soup on a Sunday afternoon.

Rosół (Polish Chicken Noodle Soup)

3 tips to make the perfect rosół

While the recipe itself is quite simple, making the perfect batch of rosół requires your love and attention. Here are a few steps that you absolutely cannot miss!

First and foremost, it’s important to parboil the chicken in a separate pot so that all the excess protein “goo” doesn’t end up in your soup. In a large pot, place your chicken in cold water on high heat. Once the water starts boiling, leave the chicken in the pot for an additional 2 minutes. You are not trying to fully cook your chicken, you just want it to release all the goo. At this point, remove the chicken, clean the pot and start your soup in the same pot or use a new pot.

The next important step you shouldn’t miss is ensuring you char your onion before adding it to the stock. Cut it in half and place cut side down into the pan to char. Char the onion until it has browned (see image below).

Rosół (Polish Chicken Noodle Soup)

The final key step is giving your soup lots of attention. Once all the ingredients are in the pot, bring it to a boil and immediately turn it down to a simmer. Now, you must monitor your soup closely, particularly if your stove isn’t the greatest like mine. There should be consistent slight bubbling while simmering your soup, but it must NOT boil again. Simmer for an hour and your soup is ready to serve!

Rosół (Polish Chicken Noodle Soup)

How to serve rosół

This traditional Polish soup is always served over egg noodles. However, choosing the size of the noodles has always been a battle at my family’s house because my dad prefers thick noodles while I prefer the very thin kind. While the thin angel hair egg noodles are most commonly used, feel free to use whatever size of egg noodle you prefer.

Once your soup is poured over your noodles, you can eat it just like that or add a little kick like I do. Even as a kid, rosół to me wasn’t complete without an extra crack of black pepper and multiple drops of Tabasco.

Want to try some other Polish recipes?

Deconstructed Cabbage Roll

Strawberry Sauce

Łazanki (Polish cabbage & noodles)

Rosół (Polish Chicken Noodle Soup)

Rosół (Polish Chicken Noodle Soup)

A delicious homemade traditional Polish Chicken Noodle Soup served over egg noodles.
Prep Time 30 mins
Cook Time 1 hr
Course Appetizer, Main Course, Soup
Cuisine Polish
Servings 6

Equipment

  • Large pot
  • Small pan

Ingredients
  

  • 1 full chicken halal or organic
  • 1 lg yellow onion halved
  • 2 carrots chopped in 2 bite pieces
  • 2 stalks celery
  • 1 stalk leek
  • ½ celery root optional
  • 2-3 bay leaves
  • 6 colonels full allspice
  • 2 cubes chicken bouillon
  • 1 tbsp Vegeta seasoning
  • 2 tbsp fresh parsley chopped
  • 6 cups water

Instructions
 

  • In a large pot, cover your full chicken with cold water and cook on high heat. Once the water comes to a boil, cook the chicken for 2 minutes and then remove from water. Rinse the pot of all the gross particles. Fill the pot ¾ of the way full with clean water (about 6 cups) and bring to a boil.
  • In the meantime, cut the onion in half and char on a pan, cut side down, for about 5 minutes on high heat or until charred.
  • When water comes to a boil, add the parboiled chicken, charred onion halves, whole stalks of celery and leeks, celery root and carrots. Then add the chicken bouillon cubes, bay leaves and allspice.
  • Bring the soup to a boil and immediately turn down to a simmer. Monitor the soup carefully while it simmers to ensure it doesn’t come to a boil. Simmer for one hour.
  • In the meantime, cook your choice of egg noodles according to the package’s instructions.
  • With about 5 minutes to go, add the Vegeta seasoning.
  • After an hour of simmering, remove the leek, celery, celery root and onion from the soup. Add the parsley and it’s ready to serve!

Notes

For a smaller batch of soup, you can use half of a full chicken and use less water. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword chicken noodle soup, homemade soup, Polish, rosol, soup, traditional