Gyoza (Dumplings)

We are a bit picky with our food and dumplings need to be great, not just good. We have been able to find one nice place to get dumplings in our city and then we decided to make our own. This was our first attempt and we learned a thing or two in the process— dumplings need a bit of our soul in them, and some heavy patience in the laborious process. Also, the time taken to make them is not directly proportional to the time it takes to eat them!
ps: we made pork dumplings but these are as good with minced lamb or chicken. (Add some heat if you kick up the fire a bit)

Ingredients Wrappers & filling

  • 2 Cups of flour
  • 1/2 Cup of water
  • 1 lb Minced pork
  • 3 Leaves of napa cabbage
  • 1/2 Cup of spring onions, finely chopped
  • 1.5 Inch ginger piece, finely chopped
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbs Japanese soya sauce
  • 1 tbs Sesame oil

Ingredients Dipping sauce

  • 4 tbs Japanese soya sauce
  • 3 tbs Sugar
  • 4 tbs Rice Vinegar
  • 2 tsp Grated ginger
  • 1 Finely chopped garlic
  • 2 tsp Sesame oil
  • Finely chopped chili


Boil the cabbage for 2-3 minutes. Rinse with cold water and squeeze out the water. Then chop cabbage into small pieces. Mix the cabbage with the minced pork, spring onions, ginger, salt, soy, and sesame oil. 

Mix water and wheat flour. Roll out the dough, punch out rounds with the rim of cup turned upside down on the dough . Add the filling, fold and pinch to the edge so the dumpling becomes dense. You can also make the edge nicer with a dumpling shaper.

Boil the dumplings in water for 4-5 minutes and fry them in oil to get some nice color and crunch.

Mix all ingredients to the dipping sauce and stir until the sugar has dissolved. Season with finely chopped chilli and serve the sauce to your dumplings.

Slow-cooked Chili Pork Belly

One of us loves pork more; the other likes her red and green chili’s. This recipe appeals to us both for those reasons and much more. It’s simple, hearty, and we usually eat it with rice and a quick salad. I am also celebrating my three years in Sweden today, so we cooked one of our fav pork dishes for dinner.

Ps: This recipe is not for the faint hearted and copious amounts of red chili, ginger and garlic make it absolutely wonderful! We also used our garden’s fresh cilantro for the first time this season.


  • 1.5 Lb Pork Belly, cut into medium size cubes
  • 2-3 Red Chilis (green is fine too, but it makes the dish hotter)
  • 4 cloves of garlic finely chopped
  • 2 inch ginger piece, finely chopped
  • Organic chicken stock (I used 2 cubes, aim for 2.5 cups)
  • 1 yellow onion sliced
  • 1 green bell pepper
  • 1 red bell pepper
  • Japanese soya sauce
  • Lots of fresh cilantro for garnish
  • Salt if needed (since the recipe has soya sauce)
  • Oil to cook


First marinade the pork in a pan with soya sauce for 20 minutes. There should be enough soya sauce so each piece is covered. In a pan heat oil and fry all the pork and don’t leave any remnant soya sauce. Fry everything till the pork has changed color to a nice brown and the soya sauce evaporates to have oil floating. Set aside the fried pork. In the same pan, heat some more oil and sauté the chopped onion, garlic, ginger, red chilis (at this stage leave a little bit of fresh garlic and ginger for the end) . As the mix starts changing to golden, keep sautéing and when everything is fragrant and soft, add the red and green sliced bell peppers. Mix everything well, add the chicken stock and stir everything. Put the fried pork with any oils left in the pan into this mix. The whole thing should be stirred for 2-3 minutes and then left to simmer with occasional stirring. Make sure to scrape the bottom of the pan so nothing sticks. Cook for at least 25-30 minutes till the color is a gorgeous dark brown and check for salt. If the gravy is drying up, add some hot water to make sure it is not a dry dish. The pork is almost done now; sprinkle the left over fresh ginger and garlic on top and garnish with lots of fresh cilantro. Eat with hot rice and a salad!