DanDan Dumplings… yeah baby yeah!!!


“Homemade DanDan Dumplings with Dipping Sauce”


    First of I have to give all the credit to my husband for this idea, his idea I just went ahead and made them.. And I would say that by far these are one of the best and most delicious appetizers I have ever made!! Of course the DanDan noodles which I have already blogged about https://schoonerpixieskitchen.wordpress.com/2013/01/20/holy-dan-dan-noodles/. Right now they are our favorite Asian dish, and have served them to friends and family so when John came up with the idea I knew they were going to be amazing, I just didnt know how amazing. … Well let me tell you… how to make them 😉

Dumpling Dipping Sauce

This should be made at least an hour before as you want to combine all the flavours together before eating.


  • 6 tablespoons soy sauce
  • 3 tablespoons black rice vinegar
  • 1 teaspoon hot chili oil
  • 1/2 teaspoon granulated sugar, or to taste
  • 1 clove garlic, grated with a microplane
  • 1 teaspoon ginger grated with microplane (Tip: put your ginger in the freezer to keep fresh and make it easier to grate)

Combine in small bowl and let sit!

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The Pork Mix the filling

  • 1/2 lbs  ground pork or beef
  • 1 tablespoon peanut butter and 1 tablespoon of vegetable oil
  • 2 teaspoons minced garlic (about 2 cloves)
  • 1 teaspoon minced ginger (I freeze mine then use a micro planer to grate it)
  • 1 package of Sichuan preserved vegetables
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon salt, or salt to taste
  • 1  handful dry-roasted peanuts crushed

First in a med size frying pan on med heat add your heaping tbsp of peanut butter and oil. Let warm and melt.

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Remove from heat then add your meat, don’t cook the meat, as you want your filling to be raw!

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Laying your wonton wapper from corner to corner, diamond shaped, add a heaping 1/2 tsp of your filling, take your finger and dip into water bowl covering all edges of the wrapper with water, this helps to seal the wrapper in the cooking process.

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Grab the top and bottom tips and squeeze them together.

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 Then take the left side in by folding the wrapper in mutiple times towards the middle corner.

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 Now it’s time to cook the dumplings, in a large frying pan set at 6 warm with a splash of Extra Virgin Olive Oile. When you can smell the oil lightly add the Dumplings to the pan, let fry for a couple of minutes until you notice the bottoms starting to turn golden.

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I dont have a cover for this pan so we used a pizza pan!

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Let them steam for 5 minutes and check. They should look like this

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Continue steaming until the water dissolves, remove cover and let fry until the bottoms are completely golden.

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When golden remove from heat, plate with dipping sauce and chopsticks and get ready to fall in love……

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 I hope you all enjoyed this blog as much as I know you are going to enjoy eating these delicious little morsels!!

Any ideas on what I should cook next or comments please feel free to email me at schoonerpixie@hotmail.com

You can also join me on facebook at  https://www.facebook.com/#!/SchoonerpixiesKitchen.

To be honest I don’t know what is on the menu next but there are a few ideas floating around, one of them being homemade donairs with donair meat made with ground turkey…. Tonight my plan is to cook a new dish for supper so when I figure out what that is I will be sure to share it with you all next time.

Until next time Happy Cooking & Enjoy!!


Holy Dan Dan Noodles!!


Dan Dan Noodles

First off I have to give all the credit for me even trying this dish to my cousin inlaw Evelyn.. She took me to this amazing little Asian Infusion Restaraunt in New Glasgow, NS called Mamatsu and I have been hooked ever since.. And of course when I like a dish that much I try to make it at home, this time it was a complete success!

     I can’t express to you how AMAZING this dish is.. If you like Asian food and want to fix your appetite for China and you try this you will never look back! It is a quick meal but it does require a trip to your local Asian Market.. Since we live in Nova Scotia, our favorite spot is the Tain Phat, in Bedford.. and for my Saint John readers you have easy access to the city market.. Going to the Asian Market is ALOT cheaper than buying all the items at your local Atlantic Superstore.

      Here are some pictures of the things you will need to make this at home it would make a great shopping list for your local Asian Market! Don’t worry you can get all of this for under 20.00 including the bag of noodles and I will also be using these ingredients in future recipes.. If you look back I made a noodle bowl that also uses alot of these ingredients that is also totally delicious)

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The Pork Mix

-6 ounces ground pork or beef
-1 tablespoon peanut butter and 1 tablespoon of vegetable oil
-2 teaspoons minced garlic (about 2 cloves)
-1 teaspoon minced ginger (I freeze mine then use a micro planer to grate it)
– 1 package of Sichuan preserved vegetables
-1 tablespoon Chinese rice wine or dry sherry
-1/2 teaspoon salt, or salt to taste
-1 handful dry-roasted peanuts crushed

To Start:

     In a med frying pan with heat on 6 add your vegetable oil and peanut butter, watch, wait and stir until melted and covering the surface of the pan.

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     Then take your ground pork add it to the pan by ripping pieces off of it.. The meat needs to cook in crumbles! Add your minced ginger & garlic, chopped preserved vegetables and the sherry. Cook until you think it’s finished then add the crushed peanuts continue to fry.

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In the mean time turn on a full pot of cold water on Max to a boil,to cook the noodles. You can buy Dan Dan noodles but they are hard to sometimes get so steak and pork noodles will also do the trick. When it starts to boil add the noodles. The steak and pork noodles I buy, I use 6 of the nests for one meal. The noodles only take about 5 minutes too cook.. So while you are waiting for the water to boil make the sauce.

The Sauce:

Combine in a small pot @ med temp

-1/4 cup chicken stock or water
-2 tablespoons soy sauce
-1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar
-3 tablespoons chili oil (adjust according to your tolerance of spiciness) If you don’t have any I have a posted a blog on how to make John Boy’s Homemade Chili Oil 🙂

1 tablespoon Balsamic Vinegar
-3 teaspoons sesame oil
-1 teaspoon sugar

When the noodles are cooked, the pork is cooked and the sauce  is combined.. Grab a bowl and in layers, add the sauce to the bottom of the bowl, then add your noodles from the water next, then add your topping.

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Garnish with chopped up fresh green onions!! And tada you are done, your very own homemade DELICIOUS Dan Dan Noodles! As you eat these the sauce will come to the top and the pork will fall to the bottom. It’s an amazing combination.. I made this for supper tonight and still think I want more 🙂

The Finished Product

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      So thats all she wrote today ladies and gents.. No worries I will be back tomorrow or maybe Monday with my very own recipe for a Porter Beer Beef Stew with Root Vegetables.

Until then Enjoy Life & Happy Cooking 🙂

Johnboy’s homemade Chili Oil


John Boy’s Homemade Chili Oil!

Wow, long time no blog.. Sorry it’s taken me so long to get back into blogging but sometimes I guess thats how the cookie crumbles.. Since the New Year John and I have both been on a healthy kick and have been doing a great job at eating healthier foods! So look forward to recipes that are healtheir and a little more heart smart!

 This  next recipe is totally awesome and SUPER easy to make, anyone can do it!!  My husband John does a fantastic job at making this and we use it all the time. We think it is a must have in every kitchen even if your not a foodie! 😉

You will need:

  • 1/2 cup of dried chili flakes
  • 1 cup of E.V. olive oil (you can use SOME vegetable oil in the mix if you have to)

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     In a med size pot add your extra virgin olive oil. Turn the heat on to medium #6-7. Heat until you just see it starting to smoke a bit, not ALOT just a bit. Remove from heat for 5 minutes.
 Stir in your chili flakes, they will sizzle and crack, and sounds funny but they almost smell like chocolate, so don’t worry they are not burning! Let mixture stand until completely cooled off!

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     When cooled put the chili oil in a glass mason jar, cover and sit on your counter ready to be used at anytime! This can be used in noodle bowls, chili, spaghetti sauce, any asian recipie, really anything you want to add a little heat to. You could even fry an egg in it.. Just use it sparingly because it’s hot.. We bought smaller jars at The Bulk Barn gave them away with Christmas gifts and they were a big hit! 

The Final Product"John Boy's Homemade Chili Oil"

The Final Product
“John Boy’s Homemade Chili Oil”

   Thats all she wrote.. Not sure whats up next?  Lots of ideas but nothing decided on yet. However I promise they will be delicious! Here are somethings that I have already made and plan on sharing with you all, BBQ Korean Pulled Pork Tacos with Pickled Diakon, Dan Dan Noodles, Porter Beer Oven Stew and maybe some homemade sushi ideas!! Be sure to check back soon!

Until then Enjoy Life & Happy Cooking 🙂

Please if you would like me to give something else a go, I would love to hear your suggestions and ideas, you can reach me on here or at schoonerpixie@hotmail.com

“My own idea, Asian inspired sliders!!!”


     Hey there everyone! I know it has been awhile since I blogged last. I know because my ideas and photos are starting to pile up.. Ahhh. With Christmas just around the corner things have been busy here at the Parsons household, Happy but busy! 🙂

     This idea came to me from watching Anthony Bourdain’s show,  No Reservations.. This is a great show where he travels all over the word trying out food specific to that region. Funny thing is this show was done in Vancouver, B.C. where a very innovative entrepreneur opened up a roadside stand serving Japanese inspired infusion food selling hot dogs, and sausages…. This show gave me an instant craving, and an idea, Asian Inspired Sliders. 

     So my first try at this recipe turned out pretty good but second time around I would tweak the idea just a little, that is the recipe I am giving you today. Read on because this is super easy and a great way to impress your friends and family! Sliders are always a hit and you can do to them pretty much whatever you want to.. Maybe this will inspire you to create a slider of you own! What you will need are some of the things we put into the noodle bowl, which works out great by getting two birds stoned at once or should I have said killing two birds with one stone.. 😉


  • 1 bag of picnic buns or any rolls you may want to use for your buns, cut them in half.
  • 1 lbs ground beef
  • 2 tbsp sesame oil
  • 1/2 tsp fish oil
  • 1/2 tsp soy
  • 1 egg yolk
  • 3 green onions chopped
  • Kosher Salt & Pepper to season
  • 1/2 sheet of nori paper
  • Handful of Beansprouts rinsed off under cold water
  • Handful of sliced red onion rings
  • 1/2 cup real mayo
  • Wasabi as much or as little as you desire

In a large bowl mix together your ground beef, sesame oil, fish oil, soy, egg yolk and your green onion, mix and set aside.

Meat mixture

Meat mixture

In a small bowl make your Wasabi Mayo by combining your Mayo and Wasabi adding as little or as much as you desire. For me I bring on the heat, it is a nice mix when you combine it with the slider.  Set this aside. Cut your red sliced onion rings, and buns in half and rinse your bean sprouts off under cold water!

Everything is prepped

Everything is prepped

    Turn a large skillet on to 5 or 6, adding very little Extra Virgin Olive Oil to grease your pan. I always use a cast iron for burgers and they cook just prefect. Start making your slider patties and add to the heat skillet until they are done, not over cooked!  Remove them from the heat and tent to let them finish their cooking and reasorb their juices. Let them tent for 5 Minutes.

The sliders are cooking

The sliders are cooking

When the sliders are cooled off, its time to assemble them, put some Wasabi Mayo on the top bun, then add the slider to the bottom bun. Adding to them your onion rings and a few bean sprouts! What I didn’t do this time that I will do for sure the next time is add thinned slices cut  up nori paper, for texture and for presentation. Serve with potato wedges or french fries!

This is the final product hot off the press and pretty good I might add!!

Hot off the press!!

Hot off the press

Next up another authentic recipe this time coming from the Philippines, 

              Adobo Chicken !                                                                                               

I made this one with John and we all loved it and it is so easy we will definitly make it again.

So see you soon, in the mean time, be safe and enjoy all the Christmas Cheer!!

Get your chop sticks ready.. today I am making an Asian Noodle Bowl!!


“Asian Noodle Bowl”


 John and I have been really getting into the Asian inspired swing of things and if you are looking for an easy way to start out, the noodle bowl is the way to go.. it’s delicious, healthy, and I haven’t met a person yet who hasn’t totally loved this dish!! Again I really don’t have a recipe for this.I guess we both really know how flavours work together so a recipe isn’t required.. I also don’t have a play by play this time. It’s that easy you aren’t going to need it. 

With this dish you pretty much season to taste! You can use any type of noodles you want, I normally use udon or dan dan noodles.. but you can use rice noodles or even vermicelli. You can also use your favorite meat, seafood and vegetables. As for the seasoning sauces, you can get them at your local super market or asian market and they are all pretty cheap.

This is how I do it, remember the fun in this dish is making it yours.. just dont go outside of the Asian box and I guarantee it will turn out awesome!

You will need:

  • 1 carton of Chicken Stock
  • 2 cups of H20
  • 3 thinly cut steaks of pork *can be the pre cut, or any cut of pork
  • 2 cups of peeled and deveined raw shrimp
  • 4-5 stalks of baby bok choy chopped, you can use a large bok choy but they have alot more stem.
  • 1-2 med carrots, grated
  • 1 med onion diced
  • 4 cloves of diced garlic
  • Small piece of grated ginger
  • 1 cup of bean sprouts
  • 1 package of noodles of your choice
  • Soy Sauce
  • Sesame Oil
  • Chili Oil
  • Fish Sauce
  • Salt and Pepper to taste
  • 1-2 tbsp of Extra Virgin Olive Oil for frying


     To start cover the bottom of your pot with the E.V.O.O., heat and add your chopped pork. Fry until browned. Remove the pork from the pot and put in a dish. Sit aside.


Frying the pork

Frying the pork!!


     Add some of your chicked stock to the bottom of the pot for braising, to remove all of the dark bits from the bottom. Add fresh onion, garlic and ginger. Cook until traslucent.

     In the mean time prepare you noodles in a seperate pot.

     Then add your Shrimp, the remainder of your chicken stock, water, grated carrots, bok choy, bean sprouts and your cooked pork.  Add your cooked noodles.

     When you have all of this is together it is time to add your seasoning sauces. Soy, sesame oil, chili oil and fish sauce (dont omit the fish sauce, I know some of you are thinking that it is going to be just stinky, it isn’t at all. It adds a flavor called umami, that you can’t get from anything else), also add your salt and pepper to taste. If you are a big Japanese food fan like I am you can also add a little bit of wasabi to your broth for that extra kick…

     So thats all she wrote the dish is done quick, easy and ready to eat!  ENJOY!!

Ready to eat!

From Chop Sticks to a Fork and Spoon, I am going all Italian on you with Homemade Spaghetti Sauce…. until then keep cooking and have fun!!

I would also love to hear your ideas or requests, if you have any feel free to leave a comment or drop me a line at schoonerpixie@hotmail.com