Monthly Archives: December 2021

Aasialaisia dumplingeja dumpling-höyryttimessä.

Dumplings with pork filling

30 pieces


6 dl wheat flour

0.5 dl salt

2.5 dl cold water


400 g ground pork

150 g cabbage

2 cloves of garlic

a thumb-sized piece of grated ginger

1 teaspoon salt

1.5 tablespoons brown sugar

dash of black pepper

sesame oil for sautéing


  1. Start by making the dough. Mix the flour and salt in a bowl. Slowly add in the cold water while stirring. Knead the dough for a few minutes, then roll it into a ball and let sit under a cloth in the refrigerator for half and hour.
  2. While the dough is cooling, make the filling. Shred the cabbage, ginger and garlic. Sauté the vegetables in a pan with some sesame oil until golden. Season the mixture with the sugar, half a teaspoon of salt and a dash of black pepper.
  3. Mix the rest of the salt into the ground pork by hand. Knead the fried cabbage mixture into the meat. Cook a small piece of the meat in the microwave, taste and add more spices into the mix, if necessary.
  4. Place the dough on a floured working surface. Roll the dough into a 30 cm log. Cut the log into three pieces, then cut each piece into 10 smaller pieces.
Aasialaisia dumplingeja dumpling-höyryttimessä.

Quick and easy dumplings with Maku products

I fell in love with Chinese dumplings while studying abroad in Shanghai. The grandmother of a local family taught me the recipe for a classic dumpling filling consisting of pork, cabbage, ginger and garlic. These kinds of dumplings are traditionally enjoyed with dark vinegar and soy sauce.

I’ve also made dumplings at home a few times, but wrapping them by hand is a slow process, and some of the dumplings inevitably end up opening while boiling. But now that I got to test some Maku Kitchen Life products designed for cooking Asian dishes, I was able to cook up some dumplings for the first time without any problems!

A convenient mold and a quick steamer

The set included a convenient dumpling mold. First, you shape a piece of dough into a small, round disc and press it into the mold. Next, you add a teaspoon of filling in the middle of the disc, close the mold and voilà: you’re done! Beautiful and evenly sized dumplings, every time. While I’m sure that they will end up looking even better with some more experience, I am very happy with the results of this first try.

The mold can also be used to make ravioli, the Italian cousin of dumplings, which you can fill with cheese, spinach and ham, and Slavic pelmeni, which are traditionally filled with mushrooms and served with smetana and meat broth.

The steamer made from bamboo is awesome, too. Simply place it on top of a pot of boiling water, close the lid, wait ten minutes and the dumplings are done. You can even stack several steamers in order to steam larger batches at once. I lined the steamers with baking paper to prevent the dough from sticking to them, and, afterwards, all you have to do to clean the steamers is to dry them.

I absolutely loved the steamer! Using it was the first time that none of my dumplings opened up or stuck together during cooking. Next time, I’m going to try steaming some fish, and, in the summer, the steamer will be perfect for cooking broccoli.

Texmex food on the table.

Texmex recipes by Sanja Alisic


makes approx. 16


7.5 dl wheat flour

1 tsp salt

1 tsp baking powder

0.75 dl olive oil

2.5 dl warm water

  • Mix the salt and baking powder with the flour.
  • Add oil and water to make a dough.
  • Form the dough into 16 balls and let rest for at least thirty minutes.
  • Heat the frying pan.
  • Press one dough ball at a time in the tortilla press and cook on the hot pan from thirty to sixty seconds on each side, depending on the temperature of the pan. Tortillas should be soft, but they should still have small brown spots.


3 avocadoes

Juice of 1 lime

1 tsp salt

1 small red onion

1 dl fresh coriander, finely chopped

2 ripe, soft tomatoes

1 clove of garlic

  • Blend the avocadoes into a paste and add lime juice.
  • Add salt and mix well.
  • Chop the other vegetables finely, add the avocado paste and mix well.


Not salsa but pico de gallo

Do you know the difference between salsa and pico de gallo? Pico de gallo is the fresh version of salsa. This means that you need the same ingredients as for salsa, but you do not need to boil them. This makes pico de gallo a fresh, low-calorie condiment to all Tex-Mex dishes, which you can make in an instant. You can also serve it as a dip, side dish and salad.

You only need five ingredients (and a pinch of salt)

600 g ripe, soft tomatoes

1 red onion

½ pot of fresh coriander, finely chopped

1 jalapeno

Juice of ½ lime

½ tsp salt

  • Chop the onion and the jalapeno, place in a bowl, add salt and lime juice and mix.
  • Let marinate while you chop the tomatoes and coriander.
  • Mix together and serve.


Fajita spice mix

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper

1 tsp sugar

1 tsp red paprika powder

1 tsp smoked paprika powder

2 tsp chili powder

1 tsp jeera

  • Mix in a bowl and place in a jar.
  • Use approximately 2 tsp per 500 g of chicken strips or other meat.


You’ll find the original blog post in Finnish here.