Bamboo Steamed Dumplings

Bamboo Steamed Dumplings

Next time I make these little dumplings, I need to make sure to set up a system for assembly.

I threw them together on a whim after a Thursday night grocery shopping trip where I picked up (among other things) wonton wrappers, bok choy, ground pork/beef combo, and ginger.

Fun fact about the trip: Cost = $86, total coupons/sales = $36, final amount = $50!

I had all the other fixings in our cabinet from making Thai Peanut Noodle Salad. And speaking of cabinet, before I dive into the recipe, check out our fully stocked, OCD-organized, chock-full-o-goodness cabinet!

I think I need to submit this to Things Organized Neatly. Hidden behind the canned goods? 4 gigantic cans (100 oz each) of crushed tomatoes from BJ’s that were $3 each. Um, hello? No brainer! I use canned tomatoes for homemade pasta sauce, chili, pizza sauce, soups, etc. Such a great find! Please disregard all of the chips and sugary cereal…I do live with Kman, after all! Ok, granted, the Doritos are mine. Spicy n’ Sweet is the best flavor in the history of the world!

Where was I? Oh yes. DUMPLINGS!

I have vivid memories of making these with my mom when I was younger, usually for New Year’s Eve. We’d make up a giant batch of these and she, my dad, and I would have them for dinner while waiting for the ball to drop. After performing a heroic rescue of my bamboo steamer from my old apartment in San Francisco, I knew it was time to dust it off and put it to use.

Steamed Dumplings

Yields: A buttload. I made about 40, and saved the rest of the mixture to use tomorrow.


  • 100 (3.5 inch square) wonton wrappers
  • 1 3/4 pounds ground pork (can be pork, beef, or chicken)
  • 1 tablespoon minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 tablespoons thinly sliced green onion
  • 4 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 egg, beaten
  • 2 cups finely shredded bok choy


  1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
  2. Place 1 teaspoon of pork filling onto each wonton skin. Moisten edges with water and bring edges together in the middle (see below). Set dumplings aside on a lightly floured surface until ready to cook.
  3. Place 2 inches of water in the bottom of a wok, and bring to boil. Steam dumplings in a covered bamboo steamer on top of wok for about 15 minutes. Serve immediately!
Sauce: I threw this together completely randomly, and it ended up being a big hit. Just microwave all ingredients for 30 seconds and voila!
  • 3 tbsp peanut butter
  • 1 tbsp vegetable oil
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • smidge of chili garlic sauce

126 45 wonton wrappers400 Bamboo Steamed Dumplings

I used store-bought wontons for this recipe, but after finding the easiest, peasiest recipe for a homemade version…I think I’m going to go that route next time!

Almond Butter BF French Toast

Almond Butter BF French Toast

Morning lovelies!

Imagine my surprise to return from my run this morning (short run, I should add…still building mileage with my VFF’s) and see this waiting for me:

Almond butter stuffed french toast, drizzled in honey (partially because we were out of maple syrup!).

Kman woke up extra early this morning to cook me breakfast, as a special treat for our 1 year anniversary. We did long distance for a full year and just recently moved in together…so today is extra special icon smile Almond Butter BF French Toast

Almond Butter BF French Toast

Makes 2


  • 4 slices of bread
  • 2 whole eggs
  • 2 tbsp milk
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • Generous scoopage of almond butter icon smile Almond Butter BF French Toast

Whisk together eggs, milk, vanilla, and cinnamon in a bowl to create the batter. Slather almond butter on the bread as if you were making a sandwich. Dip said sandwich in the mixture of eggy goodness to fully coat, and place in a lightly greased pan. Cook for 2-3 minutes, or until lightly browned on both sides.

He also made me a bowl of one of my faves: Greek yogurt with Trader Joe’s frozen mixed berriesicon smile Almond Butter BF French Toast I love fresh berries as much as the next girl, but having bags of the frozen stuff (just berries! none of that artificially sweetened crud) makes it so much easier to get fruits into your life.

And of course, no breakfast is complete without iced coffee + crazy straw! Yep, he made this too. He wouldn’t even let me in the kitchen!

Can you guys tell that I’m in the midst of a passionate love affair with my new camera that just came last night!? I just want to stay home and play around with it, but alas…work calls.

What other fillings do you think would be yummy in stuffed french toast? icon smile Almond Butter BF French Toast

Egg McMuffin Tins

Egg McMuffin Tins

Generally, I’ve shied away from food that tries to be another food. I just recently ate meatloaf after a double digit year hiatus. Come on meat, why are you trying to pretend that you’re bread? It’s just weird. And quiche? Pie lie. I’ll eat quiche every so often if it looks awesome, but other than that I steer clear.

So imagine my surprise when I started craving what can only be referred to as egg cupcakes, or egg muffins for you hair splitters.

After my egg mishap yesterday morning, I had to regain my honor in the kitchen. I stumbled upon Epicurean Bliss’s recipe for some sort of egg cupcake and I decided to whip a batch up for dinner (I’m a big proponent of breakfast for dinner. Sometimes it totally hits the spot!). I made some changes to her recipe since I didn’t have everything on hand, and they came out SO well! In fact, I just took a bite of a reheated one now that I’m munching on for brekkie, and I can confirm that they are just as delicious the next day.

I plan on adding this to my list of easy-peasy items that take no time to make! It’s nice that they’re so convenient…if you make a full tin on Sunday night, they can easily carry you through breakfast for a week icon smile Egg McMuffin Tins

  • 6 whole eggs
  • 1/4 cup of parmesan cheese
  • 1 tbsp olive oil
  • 1 small white onion, diced
  • 2 handfuls baby spinach
  • 2 pieces cooked turkey sausage, chopped into small pieces
  • A few dashes of thyme
  • Sea salt and fresh cracked pepper, to taste
  • Non-stick cooking spray or butter for greasing the cupcake tin

Pre-heat oven to 350 degrees F.

Sauté the spinach and onions, and toss in the sausage when there’s about a minute left to cook. There are so many possible combinations! Broccoli, turkey bacon bits, bell peppers, asparagus, you name it…I’d probably add it. Sprinkle in thyme, sea salt, and pepper.

Once your mixture is ready to go, divvy small amounts of it up and place a small layer in the bottom of your greased muffin tins. Instead of cracking whole eggs over the mixture as the recipe said, I opted to scramble the eggs first then pour. I figured this would make them more microwave/next-day friendly.


Pop them into the oven for 12-15 minutes, or until the eggs aren’t all wiggly-jiggly when you give the tin a little shake. I pulled them out 5 minutes before they were done to add some freshly grated parmesan cheese, and a little dusting of thyme.


I served it over a piece of whole grain toast and added a generous amount of Frank’s Red Hot (it’s great on anything! Seriously, I’m not ashamed to say I’ve carried a small bottle in my bag before. Frank’s only. NO imitations.)


These things are ah-mazing. So fluffy and savory, not to mention easy! I can’t wait to experiment with other flavor combos. I have to say, I loved the little bits of turkey sausage in these icon smile Egg McMuffin Tins What flavors would you try?