Makes

gourd, peeled and seeded, 2 lbs (900 g) (after salting and draining, about 1 lb or 450 g) • salt (12 g) for salting the gourd • finely chopped green onions (150 g) • ground pork (leg) (1,200 g) • dried shrimp (20 g) • sugar (30 g) • salt (8 g) • white pepper (5 g) • soy sauce (15 g) • sesame oil (20 g) • dumpling wrappers, about 120 pieces (or homemade dumpling wrappers)

ground pork (about 680 grams) • green cabbage • small bunch yellow chives • Salt, to taste • soy sauce paste • fried shallots • ground pepper • cooking wine • small dish red yeast rice • Water, • flour-water mixture • minced ginger •

almond flour (about 35 grams) • unsweetened cocoa powder (about 10 grams) • monk fruit sweetener (adjust to taste) • salt • unsalted butter (about 15 grams) • heavy cream (adjust for desired moisture) • Chopped nuts (your choice)

melted unsalted butter (about 60 g) • cake flour (about 90 g) • almond flour (about 30 g) • granulated sugar (about 30 g) • black sesame seeds • powdered sugar

[Potsticker Wrappers] • all-purpose flour (about 500 grams) • plus 1 tablespoon hot water (about 125 grams, at 158°F/70°C) • cold water (about 40 grams) • [Filling] • pork shoulder (about 600 grams) • salt (about 4 grams) • soy sauce (about 30 grams) • white pepper (about 2 grams) • toasted sesame oil (about 25 grams) • finely chopped green cabbage (about 300 grams) • grated ginger (about 10 grams) •

Make the Juicy Gelatin • broth (200g) • gelatin powder (8g) • granulated sugar (2g) • Make the Filling • ground pork (300g) • little minced ginger • little salt and pepper • little sesame oil • Appropriate amount of gelatin • Make the Dough • all-purpose flour (150g) •

Makes about 60 dumplings • ground pork (about 640g) • finely chopped napa cabbage (about 240g) • finely chopped garlic chives (about 180g) • scallions, finely chopped • ginger, finely minced • Salt, to taste • Black pepper, to taste • Shichimi togarashi (Japanese seven spice), to taste • five-spice powder • rice wine • toasted sesame oil •

[Potsticker Wrappers] • all-purpose flour (300 grams) • hot water, about 160°F (70°C) (125 grams) • cold water (40 grams) • [Filling] • pork shoulder (600 grams) • salt (4 grams) • chicken bouillon powder (4 grams) • ground white pepper (2 grams) • soy sauce (40 grams) • sesame oil (25 grams) • finely chopped green cabbage (300 grams) •

For the Dumpling Wrappers: • all-purpose flour (300 g) • hot water, about 160°F (125 g) • cold water (40 g) • For the Filling: • pork shoulder (680 g) • salt (4 g) • soy sauce (30 g) • ground black pepper (2 g) • toasted sesame oil (25 g) • finely chopped green cabbage (500 g) • grated ginger (10 g) •

Pork • Chicken • egg • King oyster mushrooms • Onion • White pepper • Five-spice powder • Rice wine • Soy sauce • For the above ingredients, if no amount is listed, just add as much as you like. The most important thing is to make it to your own taste

cake flour (about 100 grams) • powdered sugar (about 30 grams) • beaten egg (about 20 grams) • unsalted butter (about 50 grams) • large eggs • powdered sugar (about 40 grams) • evaporated milk (40 ml) (or 1 2/3 cups milk (400 ml) to make evaporated milk) • water (60 ml) • vanilla extract

chicken breast • cornstarch • all-purpose flour • little egg white (optional, but it makes the meatballs more tender) • Cumin powder • Black pepper • Salt

Ingredients (Makes 8) • Dough • all-purpose flour (320 g) • instant yeast (5 g) • plus 1 tablespoon water (200 g) • sugar (20 g) • salt • lard (20 g) • freshly ground black pepper • freshly ground white pepper • Oil Paste • plus 1 tablespoon all-purpose flour (110 g) •

potatoes • shrimp • Freshly ground black pepper, to taste • salt • Chopped green onions, a little (you can also add some grated carrot) • Shredded cheese (optional; adding cheese makes the filling gooey) • For the marinade: • Freshly ground black pepper, to taste • salt • rice wine • For coating: • All-purpose flour, •

[Potsticker Wrappers] • all-purpose flour (300 grams) • hot water, about 160°F (70°C) (125 grams) • cold water (40 grams) • [Filling] • ground pork (600 grams) • salt (4 grams) • MSG (4 grams) • soy sauce (30 grams) • ground pepper (2 grams) • sesame oil (25 grams) • finely chopped green cabbage (300 grams) •

[Potsticker Wrappers] • all-purpose flour (300 grams) • hot water, about 160°F (125 grams) • cold water (40 grams) • [Filling] • pork shoulder (600 grams) • salt (4 grams) • chicken bouillon powder (4 grams) • soy sauce (30 grams) • ground pepper (2 grams) • sesame oil (25 grams) • finely chopped green cabbage (300 grams) •

[Potsticker Wrappers] • all-purpose flour (300 grams) • plus 1 tablespoon hot water, about 160°F (125 grams, 70°C) • cold water (40 grams) • [Filling] • pork shoulder (600 grams) • salt (4 grams) • chicken bouillon powder (4 grams) • soy sauce (30 grams) • ground black pepper (2 grams) • toasted sesame oil (25 grams) • finely chopped green cabbage (300 grams) •

[Potsticker Wrappers] • all-purpose flour (300 grams) • hot water, about 160°F (125 grams) • cold water (40 grams) • [Filling] • pork shoulder (300 grams) • chopped green cabbage (150 grams) • shiitake mushrooms • salt (2 grams) • chicken bouillon powder (1 gram) • pepper • soy sauce (12 grams) •

ground pork • green cabbage • cornstarch (15 g) • soy sauce (30 ml) • little sesame oil • Some fresh ginger • Tip: Adding green onions makes these even tastier! I didn’t have any this time, but I usually add them

Rice (cook as much as you like, if it doesn't hold together, just pretend you're eating scattered sushi) • Salmon (buy as much as you like, same as above) • Barbecue sauce (because I'm too lazy to make my own sauce) • Nori (not the Korean kind, it crumbles too easily) • Plastic wrap • Furikake (adds more flavor, but it's fine without it) • Eggs (been in the fridge for a while, so cook them soon)

oats (about 50 grams) • chia seeds (about 10 grams) • water (about 100 grams) • unsweetened yogurt (about 25 grams, adjust to taste) • Fruit, nuts, dried fruit as desired (add whatever you have in the fridge!) • Honey, jam, maple syrup (for sweetness, optional but I think a bit of sweetness makes it tastier 😋)