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These Pork & Prawn Gyoza are made completely from scratch with homemade dumpling wrappers and a juicy filling of pork, prawns, cabbage, shiitake mushrooms, ginger and garlic. Pan-fried until crispy, then steamed, they have a delicate wrapper with a golden crunchy base and a succulent filling.
Crispy and juicy Gyoza made by rock legend Miles Kane for a Wok & Roll Wednesday!
Spring Onion Pancakes are a classic Chinese street food known for their crispy exterior and soft, flaky layers. Made using a hot-and-cold water dough and a savoury spring onion oil paste, the dough is rolled, coiled and flattened to create multiple delicate layers that crisp up beautifully when pan fried.
This Amazing Pork Belly & Cola Stir Fry Recipe transforms humble cola into a rich, savoury glaze packed with tomato paste, dark soy and mustard. The pork belly is first poached to tighten the fat and tenderise the meat, then sliced thin and seared until crisp before being caramelised in a sticky cola reduction.
These Kimchi Pork Bao Buns are soft, fluffy steamed buns filled with a savoury Korean-inspired mixture of pork, kimchi and glass noodles, flavoured with gochujang, sesame oil and soy sauce. The sweet steamed dough perfectly balances the spicy, tangy filling, making these bao an irresistible snack or light meal.
Advanced Bao Folding Technique is a step by step guide to mastering professional level pleating for steamed bao buns. This Advanced Bao Folding Technique tutorial focuses on hand positioning, structured pleat progression and controlled twisting to achieve 5, 7, 9, 11 or even 13 neat pleats around your bao.
Beautiful pleats are not about speed. They are about structure, repetition and understanding how the dough sits in your hand. This technique works for bao buns, soup dumplings and larger steamed buns, helping you create a smooth rounded base with evenly spaced pleats that gather neatly at the top.
Ayam Goreng is a Malaysian and Indonesian-style fried chicken marinated in a fragrant spice paste, then lightly coated with cornflour and deep-fried until crisp and golden. Packed with aromatic herbs and spices, it's wonderfully juicy inside with a beautifully crunchy exterior.
This Northern Thai Pork Curry is rich, earthy and deeply aromatic, built around a homemade curry powder of toasted spices, fragrant lime leaves and tender slow-cooked pork belly. Finished with pickled garlic and fresh ginger, it's a bold curry that's well worth the extra effort.
Super Simple Egg Fried Rice is the foundation of real wok cooking. This Super Simple Egg Fried Rice recipe focuses on heat control, constant movement and using properly dried day old rice to achieve fluffy, separate grains with no burning and no sticking.
A perfect egg fried rice is not about lots of ingredients. It is about mastering temperature, understanding when to raise or lower the heat, and keeping the rice moving so every grain cooks evenly.
Teriyaki Beef with Grilled Vegetables is a simple Japanese-style dish where steak and vegetables are cooked separately, then brought together with a glossy, sweet-savoury teriyaki sauce. The sauce, made from soy, mirin and sake, caramelises over the beef and vegetables, creating a rich glaze with deep umami flavour and a lightly charred finish.
Super Tasty Fish Fillet Tofu Rolls are a delicate dim sum style dish made with tender chunks of white fish and crisp winter melon wrapped in bean curd skin, tied with chives and steamed in a light savoury sauce. This Super Tasty Fish Fillet Tofu Rolls recipe focuses on balance of texture, tight rolling technique and finishing with a glossy oyster sauce that gently steams into the rolls.
Bean curd skin, also known as tofu skin, provides a unique bite that softens beautifully when steamed while still holding structure. The fish remains soft and flaky, while the winter melon adds clean crunch and freshness.
