Homemade Wontons

My children love our homemade dumplings. There was always a convenient element for us. Those little wrappers, all ready to work with.

A little while ago we ran out and had to make some quick smart. I couldn’t believe how easy it was and you can imagine the soft delicate texture it added to the filling.

I will note here I try to jam pack as many veggies as I can in here so it may not resemble the most authentic recipe, yet nonetheless delicious.

Ingredients for Wonton Wrappers:

2 1/2 cups of all purpose flour

1/2 tsp salt

2/3 cup of hot water

Corn flour, rice flour or plain flour for dusting.

Ingredients for Filling:

(Use anything you can or want really… we use the last bits and pieces in our fridge).

2 Garlic Cloves

2 inch piece of Ginger

2 Shallots

5 Shiitake Mushrooms

1 Carrot

1 Zucchini

1 Tbsp of Sesame Oil

2 tsp Soy Sauce

Method for Wonton Wrappers:

Mix flour and salt in a bowl. Add water whilst stirring to combine. Transfer to a working surface and kneed for 3-5 minutes. Form to a ball, wrap in cling wrap and chill for 30 minutes.

Divide the dough into two pieces. Dust the surface with cornstarch and roll it out to 2mm thick.

Cut round pieces using a cookie/cup/scone cutter. Form new balls and re roll, cutting and using all the dough.

Dust the wrappers with cornstarch before stacking or refrigerate or freeze for later.

Meanwhile place all the fillings in a blend and pulse into a fine stuffing.

Assemble your Wontons:

Take a wrapper and place a heaped teaspoon into the centre. Brush the edges in water. Fold into the fan style or anyway you like. Please be sure to seal all of it.

Fry the Wontons for a minute or two until the base is nice and brown. Add 1/4 cup of water to the pan, cover with a lid and steam for 7-8 minutes.

Make a simple dipping sauce with

3 Tbsp Soy Sauce

2 Tbsp Rice Vinegar

2 tsp Sesame Oil

A little fresh ginger and garlic.

Serve with fried sesame seeds and chopped shallots on top.


Jennifer X


Real Hummus

Ever wondered why your homemade Hummus didn’t taste like the stuff you eat when dining at a Middle Eastern Restaurant? I’m sure all my Middle Eastern friends who read this will laugh at me… it actually took me about 9 months to test, try and research to finally find the most AUTHENTIC recipe. Honestly!! I would ask anyone I could and they would give me some recipe using canned chickpeas… I mean, there won’t no cans of chickpeas in the old days. I wanted the most original and best recipe I could find.

So here goes.


  • 1 1/2 cups Dried Chickpeas
  • 4 Garlic Cloves
  • 1/2 cup Tahini
  • 1-2 Tbsp Olive Oil
  • 2- 2 1/2 Lemons (taste as you go)
  • 1 tsp Salt
  • 1 tsp Cumin Powder
  • 2-3 Tbsp Chilled Water
  • 1/2 tsp Bi Carb Soda


  1. Soak and cover chickpeas overnight
  2. Boil chickpeas in water with 1/2 tsp bicarb soda until soft
  3. Drain
  4. In a processor add all ingredients. Taste and add a little more of what you desire… could be garlic, cumin, lemon juice.
  5. Serve with a drizzle of Olive Oil, Paprika and flat bread.


Jennifer X

Ps: the will give me 3 contains worth. I freeze 2 of them and thaw when needed. I’m our family we go through one a week. So I make a fresh batch every 3 weeks! X

Minestrone Soup

In my household I continuously have an internal debate over how to get a full amount of fruit and veggies into my babies bellies. My take on a Minestrone Soup has been a crowd pleaser in our home and ticks off so many vegetables it has me feeling all the warm and comforting feels as I watch everyone slurp it up!

Olive oil

2 brown onions diced

2 cloves of garlic

2 bay leaves

3 celery stalks sliced

2 large carrots diced

1 large sweet potato diced

3 (or 2 large) zucchini’s diced

3 tins of organic crushed tomatoes

A few stalks of kale shredded (or beans, spinach)

2 litres of my vegetable broth

250g peeled button mushrooms

2 400g tins of Cannelloni Beans (washed)

2 sprigs of rosemary roughly chopped

Parmesan cheese to serve

Salt and pepper to taste


Fry onions and garlic with Rosemary for 3 minutes.

Add carrots and celery for 3 minutes.

Transfer all ingredients (except beans) into a slow cooker and cook on a slow setting until done.

Too with more filtered water if too thick.

Once done add your washed beans for another 20 minutes.

Serve with Parmesan on top and fresh crusty Sourdough.


Jennifer X