Dumpling Soup with Homemade Broth and Bok Choy

 I have been watching countless videos and looking up recipes for different ways to prepare dumplings because i have had a massive craving for them. I don't think I am anywhere near ready to make a dumpling from scratch, but I do think i can whip up a rich hearty broth, and throw in some cooked from frozen ones in there. I oftentimes have a bag of frozen dumplings, and after coming up with this delicious soup, i will be making this on repeat this fall and winter. It was so easy, and I can't believe how good it tasted! I've never made a rich broth like this from literal water and ingredients! Wow! I saved a video of another favorite cook of mine that i follow on line, her name is Seema Pankhania, and she has a wonderful page full of the most amazing recipes and dishes. I am very inspired by her! She has a recipe for dumpling soup, which my recipe is heavily inspired by hers! I want to make that clear, as I believe we need to not just copy others and then put our own name on it. Rather, giving credit to others brilliant ideas, and sharing we where we draw our inspiration from. I did not copy her recipe ingredient by ingredient, I adapted and created my own, but I would have never even thought to make dumpling soup if it wasn't for her. She had the brilliant idea and I wanted to try it for myself. I am so glad i found her page, her recipes, her willingness to share all that she has learned! So here am i, following suit, and sharing what I have learned and come up with. Just wanted to get that out there. Now let's move on to the recipe at hand!

You'll need:

Caldo de Pollo. or chicken bouillon, i thought also one of the packets from a raman pack would be amazing too 

hoisin sauce 

chili crunch oil 

hot water 

1 egg, whisked 

6-8 frozen dumplings 

1-2 fresh bok choy, chopped 

green onion, chopped 

generous heap of chopped cilantro and onion 
sesame oil 

dipping sauce:

soy sauce, chili crunch, hoisin

In a large bowl, drop a heaping teaspoon of chicken bouillon. Add soy sauce, hoisin sauce, and chili oil crunch. Pour boiling hot water over soup base. 

Next, drizzle the whisked egg into the broth, creating an egg drop soup effect, use a fork to stir it in well. 

Drop in cooked dumplings that were boiled separately. 

Add bok choy, green onion, and cilantro and onion mixture. 

Drizzle with a generous glug of sesame oil. 

Slurp and eat and using dipping sauce for soupy dumplings. 

I'm telling you, this soup is souping. I hope you love is as much as I do!! 

Simple Samosas

 Today I made samosas from scratch for the first time ever! Well, mostly from scratch, but much further away from store bought or ordered at a restaurant, so I'd consider that a big accomplishment! I made the filling from start to finish, i shaped the dough into the signature cone shape, pinched and sealed the edges, and fried them till bubbly and golden! They looked and tasted like the real thing! I thought i would share my humble version of this, because maybe it will help little cooks out there like myself, make their own samosas at home! I used a package of frozen parathas as my dough, and with five disks in a pack, i was able to make 10 samosas, which i think is great, it fed my family of 7 no problem! I even had some potato filling left over, so you should have plenty of this very affordable and easy to make samosa platter! 

You'll need:

1-2 large potatoes, peeled and roughly chopped into chunks, boiled  

cumin seeds

red chili powder

turmeric 

coriander 

cumin powder 

salt 

1/4 cup of peas

1 5pc of frozen paratha, each cut in half 

oil for deep frying 

1. After potatoes are boiled and softened, season them with cumin, coriander, seeds, turmeric, chili, and salt, stirring the spices into the potato mixture. I would toast the spices first in a bit of ghee before adding, just to add a depth of flavor, but you don't have to do this. Add peas.

2. Taking one half of a paratha, gently bend it to form a cone, pinching the bottom end. 

Fill with a bit of potato mixture, taking care not to overfill. Pinch or fold top edges, and make sure the samosa is sealed. Repeat with rest of paratha dough and potato mixture. Set the samosas aside to get ready for the fryer. 

3. Make sure oil is nice and hot, and gently drop in 1-2 samosas in and let them fry till golden toasted brown, gently flipping them on both sides to get entire samosa fried up! 

4. Drain oil off the fried triangles and set on surface with paper towel to catch any extra drips. 

5. Serve samosas with green chutney and tamarind chutney, maybe even chai, or just as is! 

Enjoy! 

 little gifts that give me life:

sunlight all day, every day 

being alone, quiet, and mysterious, no one asking or requiring anything of me,  

just existing is enough 

remembering to put collagen in my coffee 

a sparkling clean kitchen, decluttered  and polished 

wine and cheese on the back patio, in the late summer evenings, the sun hanging low, lingering, 

and in no hurry

short sleeved crop tops, in neutral tones 

compliments, genuine words of encouragement that bring life

a husband that loves me 

 the sun on my back,

it feels like the warmth of 

invisible wings.

 I'm the kind of girl that

might seem 

cool from afar 
but I'm actually 

far from cool