Curry Turnovers

*curry turnover feature photo

These curry turnovers are something you can get at a lot of Chinese bakeries and dim sum places. Unfortunately, I live in a small city where those such things do not exist 😦 However, I can still get my flaky curry deliciousness because they are fairly simple to make at home!

*open curry turnover

Just look at that flaky crust eek! In this photo, I filled the pockets with leftover curry that I mashed up a bit so there wouldn’t be giant pieces of potato and such.

They are so good fresh out of the oven. Your whole kitchen will smell like the warm spices of curry. Ahhhhh 🙂

*curry turnover

Despite being dim sum, they are pretty quick and easy to make. You can even make the dough and filling a few days ahead of time and assemble when you want to eat them! You can even substitute the dough for puff pastry (though I prefer the texture of this pie dough; it’s awesome).

The first version of this recipe that I tried, it involved a complicated process of two different doughs that you layer and fold to create the flaky texture. However, I find that it is too much trouble for what it’s worth. The version I created is way quicker and (I think) more tasty. It’s less dry and more flavorful!


Oven Temperature: 375˚F
Baking Time: 20-15 minutes
Makes: 12 turnovers

curry filling
oil for stir frying
4 ounces ground pork or chicken
1 medium onion, finely chopped
1 scallion (green onion), finely sliced
1 small potato, finely diced
1 celery stalk, finely diced
2 teaspoons curry powder (we used sweet yellow curry)
1/2 teaspoon salt
1/4 teaspoon sugar
1 teaspoon cornstarch mixed with 2 Tablespoons water
*note* this filling can be substituted for any cooked filling – just make sure to chop or food process it into smaller pieces

1 1/3 cups all-purpose flour
1/4 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup vegetable oil
1 egg yolk
3 to 4 Tablespoons milk

for brushing
1 egg yolk beaten with 1 teaspoon milk

curry filling
In a frying pan, heat about a tablespoon of oil until hot. Stir fry the ground pork or chicken until browned. Make sure to break the meat into small chunks with a spatula as it is cooking. Then, transfer the meat into a bowl.

Add a little more oil into the pan. Then add in the onion, scallion, potato, and celery. Stir fry until the onion becomes translucent and the potatoes are softer. Then add in the cooked meat, curry powder, salt, and sugar. Mix well to combine. You can taste the filling now and adjust to your liking.

Now add in the cornstarch slurry and cook until the sauce thickens.

Transfer to a plate and cool. While it is cooling, make the dough for the turnovers!

In a bowl, stir together the flour, curry powder, pepper, salt, and baking powder.

Combine the egg yolk with the vegetable oil.

Then pour the oil mixture into the flour mixture. Add the milk, a tablespoon at a time, until the dough is moistened and forms a ball. Knead it a couple of times to make sure all the ingredients are incorporated.

On a lightly floured surface, roll the dough to ~3/8 thick. Then use a ~3 inch circle cookie cutter to cut out circles of dough. Roll the circles thinner to ~1/8 inch thick.

Alternatively, take pieces of dough and roll into 12 balls. Then flatten and roll out to ~1/8 inch thick. This takes a little more time and the circles won’t be as even, but it works if you don’t have a circle cookie cutter!

Cover the dough circles with a damp paper towel or cloth to prevent them from drying out as you work with them, one at a time.

First, preheat your oven to 375˚F.

Place a scoop of filling in the center of one dough circle. Then fold in half. Squeeze the edges shut so the filling does not come out. Then either crimp into a rope border or use a fork to seal the sides shut. There are some good videos online that you can check out to learn how to make a rope border.

Place the finished turnover on a baking tray, lined with foil or a silicon baking mat. Repeat the process for the rest of the dough and filling.

Then, brush the egg yolk and milk mixture onto the finished turnovers.

Bake the turnovers for 20-25 minutes or until golden brown. If the turnovers are not browning very well, brush more egg yolk and milk onto them. I would check halfway through baking to see if they need more brushing.

Cool for 5 minutes so you don’t burn your tongue (I speak from experience…) and enjoy!


Savory Carrot and Sweet Corn Pancakes


IMG_9616 IMG_9605 IMG_9625

Home cooking is looking at what you have available in your fridge and making the most of it. This delightful recipe was the result of such a trip to the fridge. And spying leftover sour cream, fresh carrots and a hunger for pancakes, this recipe was born.

The sour cream seems like a strange addition, but it makes the pancakes tender and moist – my new trick for making the perfect pancakes.


Makes: 12-15 pancakes



1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon oregano

1/4 teaspoon garlic powder

2 eggs

1/3 cup oil

2/3 cup milk

8 oz. sour cream

2-3 shredded carrots

1 cup frozen corn kernels (my family usually likes to add more corn because we love the sweetness it gives to the pancakes)



In a medium sized bowl, whisk together the flour, baking powder, salt, black pepper, oregano and garlic powder.

In another bowl, whisk the eggs, oil, and milk until well combined.

Pour the egg mixture into the flour mixture and whisk until just moistened – you don’t want to overmix for fear of tough pancakes.

Then stir in the sour cream, shredded carrots and corn.

Put a pan on the stove at medium heat. Drizzle a tablespoon or so of vegetable oil onto the pan. When the pan is hot, add a ladleful of pancake batter and cook until the edges look dry and there are bubbles all over the tops of the pancakes. Flip the pancakes over and cook until both sides are golden brown. Keep cooking the rest of the pancakes and add more oil to the pan as needed. Enjoy!

Oven Baked BBQ Pork Ribs

Our family loves ribs. Whether it’s pork, beef, or lamb, it’s all good to us. But, we don’t have a grill. So, oven baked ribs is the way to go! This recipe is adapted from the Oven Baked BBQ Ribs on

Oven Temperature: 350˚F

Baking Time: 3 hours

Makes: 4 pounds ribs


2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs

In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. This is the BBQ sauce.

Split your ribs in half between the bones. Marinate the pork in the BBQ sauce for around 4-6 hours or overnight.

After marinating, preheat your oven to 350˚F.

Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. (Just cook ribs until brown on the outside. The meat does not have to be cooked all the way) This may have to be done in several batches.

Place ribs in a single layer in two baking pans or casserole dishes (We used one turkey pan that was covered in foil.) Pour half of the sauce over the ribs, reserve remainder.

Bake ribs in preheated oven for 3 hours. Turn and baste the meat every twenty minutes with the remaining sauce, using all the sauce by the two hour mark. Continue turning and basting ribs using the sauce in the pan during the last hour of baking. Enjoy!

Veggie Flecked Dinner Rolls

These rolls are a great way to use up fresh veggies from the garden in the summertime! But, these are really perfect for any season and veggie you can find.

Adapted from

Oven Temperature: 400˚F
Baking Time: 15-20 minutes
Makes: 12 rolls


2 tsp dry yeast

1 1/4 cups water

2 1/2 cups unbleached flour

1 cup whole wheat flour

1 tsp salt

1/2 lb veggies, grated (we used zucchini and carrots; the carrots provide a really pretty orange color)

1 tbsp vegetable oil

1 egg, beaten



Sprinkle the yeast into 1/2 cup of the water. Sit for 5 minutes, then stir to dissolve.

Mix the flour and salt in a large bowl. Form a well in the center and pour in the dissolved yeast. Add the grated veggies and oil and mix all together. Stir in the remaining water to form a moist, sticky dough.

Knead the dough, adding flour until smooth but still sticky on a lightly floured surface, about 10 minutes.

Put the dough in a clean bowl and cover with a clean towel. Let rise until it’s doubled in size, about 1 to 1 1/2 hours. Punch down and let rest 10 minutes.

Meanwhile, preheat the oven to 400˚F.

Shape the dough into 12 balls and arrange, just touching, into a pan. (We put 6 rolls each in two 8″ cake pans.) Proof until the balls double in size, about 30 minutes. Brush the tops of the rolls with the beaten egg, then sprinkle poppy seeds on top.

Bake about 15-20 minutes, or until golden brown and sounds hollow when the bottom is tapped. Cool on a wire rack.

Brussel Sprouts with Butter

We know a lot of people that DO NOT like brussel sprouts. But that doesn’t stop us from at least putting up our recipe!

This recipe is totally fool proof and easy to make! Try it!


1 bag chopped (in half) frozen or fresh brussel sprouts

1/4 stick of butter

2 table spoons olive oil

1 clove of chopped and peeled garlic


Poor olive oil in  a pan. Add garlic.Wait until the garlic is brown and then pour in brussel sprouts. When the brussel sprouts start cooking, put in butter. When the leaves start turning a really, really dark green, take off stove. Pour into a plate and serve!

Cheese Muffins

Yummy muffins that you can eat for lunch or dinner! Easy to whip up and super delicious! We got this recipe from the Better Homes and Gardens New Baking Book.

Oven Temperature: 400˚F

Baking Time: 15-20 minutes

Makes: 10-12 muffins



1 3/4 cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (2 ounces) shredded cheddar or Monterey Jack cheese

1 beaten egg

3/4 cup milk

1/4 cup vegetable oil


Preheat your oven to 400˚F. Grease twelve 2 1/2-inch (medium size) muffin cups or line with paper or foil muffin liners (also called cupcake liners.) Set these aside.

In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir in the shredded cheese. Make a well in the middle of this mixture. Set this aside.

In another medium bowl, combine the egg, milk, and oil. Stir until the oil is pretty much incorporated. Add this egg mixture to the flour mixture. Stir until the flour is just moistened. The batter should still be lumpy.

Spoon the batter into the prepared muffins cups, filling each of them two-thirds of the way full. Bake in the 400˚F oven for about 15-20 minutes or until golden. Cool the muffins in the muffin tin for about 5 minutes. Then, remove the muffins. Serve them warm, or store them and eat them later!

Savory Pancakes

We had some leftover pancake batter from breakfast one day and we decided to use it to make savory pancakes. Add some eggs and frozen veggies and you’re good to go!

Makes: 20 pancakes for full recipe (if using leftover pancake batter, adjust recipe accordingly)



Pancake Batter (use your own or use the one below)

Ingredients for Pancake Batter:

1 cup all-purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 beaten egg

1 cup milk

2 tablespoons vegetable oil


Directions for Pancake Batter:

In a medium bowl, stir the flour, sugar, baking powder, and salt together. Make a well with your hands in the middle of the mixture. Set this aside.

In another medium bowl, whisk the egg, milk, and oil until the oil is pretty much incorporated. Then, pour this egg mixture into the flour mixture. Stir until just combined. The batter should still have lumps of flour.

Take a pan (it doesn’t matter if it’s nonstick or not) and pour a little bit of vegetable oil into the pan. Turn on the stove to medium high and wait for the oil to heat up (maybe two minutes or so.) Then, pour your pancake batter onto the pan. When there are bubbles all over the tops of the pancakes, you can flip them over. Cook until both sides are golden brown.

Additional Ingredients besides the pancake batter:

2 eggs

3-4 cups of frozen veggies (we used corn and peas)

1/2 teaspoon salt

1/4 teaspoon black pepper



Take the pancake batter and add both eggs. Mix until the eggs are fully incorporated. Then, whisk in the salt and pepper. Stir in the frozen veggies and the batter is done!

Get out a pan and pour a bit of vegetable oil into it. Turn the stove to medium high and wait for the oil to heat up (maybe a minute or so.) Then, pour your Savory Pancake Batter onto the pan. These pancakes spread more than regular pancakes, so leave more room for them to spread than usual. When there are bubbles all over the tops of the pancakes or when the bottoms are browned, you can flip them over. Cook until both sides are golden brown. Enjoy!