During a trip to Japan, Mr. Chau and I took a home cooking class and learned how to make pork and cabbage gyoza or Japanese dumplings. When I looked up comparisons between the pan-fried Chinese dumplings (鍋貼 or guoti) and the pan-fried Japanese dumplings (餃子 or gyoza), the difference seems to be in the dumpling skin and the filling. While both types of dumplings usually contain meat and veggies, I find the ratio of veggies to meat is higher for the Japanese gyoza. I’m not sure if that’s true but both types of dumplings are super yummy. Plus dumplings are so freezer friendly that I’d always make a batch to keep in my freezer for a quick meal or snack.
Cooking for a group can be a bit daunting. So when I had to make something for a group of 20+ co-workers during our “12 Days of Baking/Cooking” event, I decided to make mini buttermilk pancakes stacks. Most of us start early so a breakfast item is always nice, plus these mini pancakes on a stick are pretty easy to eat (no plates required). Plus, these can be prepared ahead of time, then assemble before serving. Oh, and did I mention that strawberries + Nutella is a super yummy combination?! I’ve never had Nutella prior to making this recipe and now I want to eat Nutella straight out of the jar by the spoonful.
Recently I found some mini mozzarella (or bocconcini) in the grocery store and made some mini Caprese salad on a stick. I couldn’t believe they turned out so tasty and are so easy to make! Simply get all your ingredients ready and thread them through some skewers. Voilà, you’ve got some fancy looking appetizers ready for entertaining.
Hey there, I’m Jan, a food and travel enthusiast based in Burnaby, BC. I enjoy cooking because I believe food brings people together. Plus, I think the best way to experience different cultures is through the belly! Here you’ll find easy to make and hubby approved recipes, with a side of my travel and dine out adventures.