Phoenix Sizzled and I Vlogged! Dumpling Recipe!

| August 6, 2016 | Reply

Phoenix sizzled the week I chose to visit Jacq Davis’s permaculture-style Epic Yard Farm urban garden. Luckily, Jacq is connected to a fruit growers group and got me interview time with Jake the Vegan Athlete and Jay Barringer, all of whom have ponds and fruit trees flourishing in the 100+° temps of Phoenix! Watch and share the whole series of vlogs I created from my four days in Phoenix the first weekend of June.

Phoenix Sizzled and I Vlogged! Recipe!

Jay and me at his tropical fruit forest in Mesa, AZ

I created the Vlog to supplement my content on my YouTube channel, as my editor and sound editor are busy with TV and movie projects. I’m learning the basics of editing so I can create these travel stories and keep my channel fresh. I hope you enjoy my Vlogs. Please share!

Phoenix Sizzled and I Vlogged! Jake & Kaye

Jake Mace & Kaye Kittrell, Phoenix

I enjoyed amazing, fresh, homegrown food at Jacq’s as you will see in Epic Yard Farm Homemade Food, and the dumplings were the icing on the cake of deliciousness. If you would like to make your own, Jacq, who is originally from Taiwan, has generously shared the recipe here.

Phoenix Sizzled and I Vlogged Dumpling Recipe! - Kaye, Jacq, Christina

Kaye, Jacq, Christina, Phoenix

Epic Yard Farm Chinese Dumplings

by Jacq Davis

~ Ingredients ~

1 pkg. round dumpling wrappers, 3″ in diameter, defrosted & at room temperature

1″ peeled, grated ginger root

1-2 green onion stalk, sectioned and crushed

1/2 cup of water (preboiled and cooled)

200g minced ground pork

1 small egg, beaten

1 tsp. Shaoxing wine

½ tsp. sesame oil

1 tsp. white pepper powder

salt to taste

150g total of Chinese garlic chives, I’itoi onion greens (scallions), Chinese celery, sweet potato leaves and/or another vegetable of your choice

1/2 cup of flour

1/2 cup of cold water

You will also need ~

2 sheets of parchment paper

2 baking sheets or flat pans

~ Instructions ~

1. Make ginger/onion water. Put the grated ginger root and crushed green onion sections in 1/2 cup of water. Let soak for 5 minutes.

2. While the water is soaking, put the ground pork in a large bowl and add the egg, wine, sesame oil, white pepper powder and salt to taste. Take 1 tbsp. of the ginger/onion water and put in the bowl.

3. Finely chop the vegetables of your choice or items from the listed above. I like to put them in the food processor and blend, much faster. If the veggies are too dry, you can add a little bit of the ginger/onion water to help. 

4. Add the chopped veggies to the meat mixture. Here is the trick… Hold two chopsticks together and stir the mixture really well in one/same direction for about 4-5 minutes. Mix until you get a paste consistency. Set aside and let the mixture soak in all the flavors.

5. Put the parchment paper on baking sheet or flat pan that can fit in your freezer. This is going to be the tray you store extra dumplings to freeze for later. Sprinkle flour generously on top of the parchment paper so the dumplings can be removed easily later.

6. Take a little over 1 tsp. of filling and place it in the center of the wrapper in your left hand and then gently brush the wrapper edges with some water. Fold the top and bottom end (12 and 6 o’clock) of the wrapper together with filling in the middle, and then press and fold some pleats. Make sure to enclose the two edges together tightly so the filling won’t burst out during cooking process. Continue till all the wrappers are used up. If you have left over wrapper or filling, both can be wrapped and frozen for later use.

7. Set aside dumplings you want to make for this meal, place the rest in the freezer for future meals for up to 3 months.

8. Heat a skillet with medium heat, and brush with oil to cover the bottom and arrange the dumplings next to one another about 1 inches apart, so they don’t stick together when they expand during cooking.

9. After all the dumplings are in, cook for 5 minutes, then, pour 1/2 cup cold water over the dumplings.

10. Cover the skillet and cook over low heat for about 10 minutes, without turning or stirring. Wait until the water has evaporated and the dumplings are golden and crisp at the bottom.

11. Plate dumplings and serve immediately with light soy sauce, soy sauce with a dash of red vinegar, soy sauce with minced garlic, soy sauce with hot chili oil or soy sauce with hot sesame soil. Enjoy!


You know I’m a 20-minute cook, so dumplings are way out of my league. I conveniently took a nap and when I woke, the dumplings were on a tray ready to go in the skillet. When they came out, they looked like this, and tasted scrumptious! Please let me know if you would like the Ginger Latte recipe!

Phoenix Sizzled and I Vlogged! Dumpling Recipe!

Epic Yard Farm Chinese Dumplings

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Category: Kaye's Vlog, Late Bloomer Episodes

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