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Just a mere 4 years after sharing classic pork Chinese dumplings, the vegetarian version has finally landed. Yep, it's taken me that long to make sure you never again bite into a vegetable dumpling only to find it filled with unidentifiable tasteless mush!

Don't get worked up about wrapping dumplings! Wonky dumplings taste just as great. And you can always just seal them flat. Fast. Easy. Effective!

This hybrid method of cooking dumplings is my favourite - pan fried for crispy golden base then steamed in the same pan just by adding a bit of water and covering with a lid.

Vegetable Dumplings

There's nothing quite like freshly-made dumplings. Reheated dumplings are never the same. The imperative for fresh-out-of-the-kitchen is right up there with freshly-made fish and chips, burgers and steak.

And while there's no shortage of excellent dumpling eateries here in Sydney, the sad truth is that when it comes to vegetable (rather than meat) dumplings, they range from mediocre to just plain bad. The biggest offence is mushy, unidentifiable, tasteless fillings.

Not to mention cost. Din Tai Fung, a famous dumpling chain from Asia with branches here in Sydney, declares itself to serve the world's best dumplings. To be fair, their signature xiao long bau (soup-filled pork dumplings) are rightfully revered and I adore them. But a serve of 6 modestly-proportioned vegetable dumplings at Din Tai Fung will still set you back $10.90.

By my maths then, today we're making $63.60 worth of dumplings with ingredients that cost less than $10!

My team also declares these homemade ones to be better than Din Tai Fung's. (I can say that without feeling like I'm boasting because this recipe has been a team effort - me, Chef JB and my brother!)

Exhibit A: crispy golden base of pan-fried-steamed dumpling. This hybrid cooking method is my favourite.

Exhibit B: Proof of no mushy filling. It might look crumbly but it's not - the vegetable bits are held together by a small amount of grated potato. A secret vegetable dumpling filling trick!

What sets these vegetable dumplings apart from the competition?

The filling truly tastes like what you get at the best yum cha restaurants and top dumpling eateries. It's fresh and flavoursome, with real textures of vegetables rather than mushy and insipid.

This is because we use raw vegetables for the filling, just like the best dumplings you can buy. Cooking the vegetables for the filling solves the problem of the filling falling apart, sure, but it's at the expense of character and flavour in my view.

Our solution? Just 2 tablespoons of grated potato. Yep, really. A secret discovered on the label of frozen dumplings we bought for research! It acts as a binder for the filling as well as absorbing water leached by the vegetables as they cook, yet without making the filling soggy or mushy (which is what happens if you use rice flour, cornflour etc).

There was a LOT of gleeful bouncing around the kitchen when we discovered this. Let me remind you - I've been on this recipe for 4 years. 4 years!!!

What you need for vegetable dumplings

Here's what you need to make Chinese vegetable dumplings:

Round dumpling wrapper (gow gee pastry) - see next section below.

Dried shiitake mushrooms - The primary flavour in the filling. Rehydrated in boiling water then finely minced, it brings a good hit of savoury flavour into the filling. Readily available these days even in the Asian section of large grocery stores in Australia.

Substitute: Fresh shiitake mushrooms don't have the same intensity of flavour so I really encourage you to seek out dried. But if you really can't find it, use sautéd finely chopped fresh mushrooms. I've popped directions in the notes.

Cabbage - The other primary ingredient. Salted then squeezed of excess liquid, this is more about creating volume rather than flavour.

Firm tofu - It needs to be firm tofu as custard-like soft and silken tofu is just too delicate and will disintegrate into a watery mess. This provides much-needed texture into the filling.

Potato - The ingredient that cracked the secret of great vegetable dumplings! See above in the "What sets these vegetable dumplings apart from the competition?" box for more information.

We just need 2 tablespoons of finely grated potato (including the liquid that leaches out while grating). It acts as the binding agent without turning the filling into an unpleasant mush which is what happens if you use starches like cornflour/cornstarch, potato starch, tapioca, or similar.

Without the grated potato, all the finely chopped vegetables would tumble out of the dumpling. We can't have that! We want them in our mouth!

Green onion - For colour and freshness.

Garlic and ginger - Aromatics.

Sesame oil - To add a bit of richness to the filling.

Soy sauce - For seasoning. Light or all purpose soy sauce is called for here. Don't use dark soy sauce. Sweet soy can be substituted but skip the sugar. More on different soy sauces here.

Salt, pepper, sugar - More seasoning! I like to use white pepper because it's more common in Chinese cooking but black pepper is just fine too.

Dumpling wrapper (gow gee pastry)

These round dumpling wrappers made of wheat flour are even sold in large grocery stores these days, in the Asian section of the fridge alongside fresh noodles. Here's the brand I use which is sold at Woolworths and Harris Farms in Sydney, and sometimes Coles:

How to make Vegetable Dumplings

Heads up: this section on how to make Vegetable Dumplings is quite long as I walk through making the filling, wrapping and cooking the dumplings.

I promise it isn't hard if you don't get too hung up about perfectly shaped dumplings. Remember - it will still taste fantastic even if yours are a bit lopsided. Beauty is only skin-deep (literally - it's all about the fillings here!)

If you're already a dumpling-wrapping master, feel free to skip straight down to the recipe or the recipe video.

Vegetable Dumplings recipe quick look

1. Wilt cabbage and rehydrate shiitake mushrooms. Mix with remaining filling ingredients.

2. Wrap dumplings, pan-fry 2 minutes, then steam 5 minutes (same pan).

How to make the filling

First up, the dumpling filling! Here's how to prepare the components:

1. Wilt cabbage

Finely slice the cabbage then chop it quite small like you're mincing garlic.

Toss through salt and leave for 20 minutes. This draws out excess water from the cabbage and makes it wilt. If you skip this step, the cabbage goes watery when steamed inside the filling. The cabbage is also too fluffy and voluminous which makes it impossible to wrap!

Grab handfuls of the cabbage and squeeze out the excess water.

Then place the cabbage into a large bowl to make the Dumpling Filling.

2. Shiitake mushrooms

Rehydrate the dried mushrooms in a large bowl of boiling water. It usually takes around 30 minutes but the stalk can sometimes be stubborn and take 45 minutes.

Grab handfuls and squeeze out the excess water.

Finely slice then finely chop the mushrooms.

3. Firm tofu

Slice the tofu into 3-4 mm slices.

Stack the slices then cut into 3-4 mm batons.

Then stack the batons up to cut the tofu into 3-4 mm cubes.

Be sure to use FIRM tofu, not silken / soft tofu which is too delicate. It will turn into mush!

4. Finely grated potato - for binding

The secret ingredient for the best vegetable dumplings filling! See above in the "What sets these vegetable dumplings apart from the competition?" box for an explanation for why.

Peel the potato then use a microplane (pictured) or similar to grate the potato very finely.

You must use a fine grater, not a box grater which will shred the potato into large strands not grate it finely. The potato needs to be grated really finely and will be watery, like pictured above, in order to work as the binder for the filling.

Measure out 2 tablespoons of the grated potato and add it into the bowl.

Finely grated potato is the secret ingredient to the perfect vegetable dumpling filling. It absorbs water leached by vegetables and acts as a binder, without turning the filling into mush.

Note: I grate the potato just before adding into the mixture so it doesn't turn brown/red from oxidisation. But it doesn't matter if it does discolour because this does not mean the potato has gone off, and you can't see the cooked potato in the end result.

5. Mix filling

Add all the above ingredients plus other remaining filling ingredients (soy sauce, seasonings, aromatics, green onion, sesame oil) and mix with a spoon until combined.

The mixture will be crumbly at this point, not sticking together and pasty. If the mixture was sticking together - like the countless times we made this with cornflour/cornstarch - then it ends up mushy once steamed. We want crumbly. We need crumbly!

How to wrap Chinese dumplings

I could spend a lot of page inches explaining how to wrap Chinese dumplings. But I won't because there's a recipe video below worth a thousand words instead!

Don't get too hung up on the wrapping. I know the pleats look lovely and authentic, but if it's too much of a challenge, just skip the pleats and seal the dumpling with a flat seam. It still tastes the same and is also much faster to make!

Along with the video, here's a quick description and step photos explaining how to wrap dumplings:

Dominant hand - Right hand in my case; Non-dominant hand - My left hand.

1. Place a wrapper in the palm of your non-dominant hand. Dip your finger in a small bowl of water then run it along the lower edge of the wrapper, as marked in the photo above. This is for sealing.

The dumpling seals more securely if you wet the bottom half of the wrapper as this is the side you pleat-and-seal. If you do the top rim, the pleat folds don't seal as well. If you do the whole rim, you'll understand quickly why you shouldn't (spoiler: too much stickiness!).

2. Place a loosely-packed tablespoon of filling in the centre of the wrapper. The filling doesn't shrink much so you don't need to overstuff the dumplings.

3. Keeping the wrapper in your non-dominant hand, use your dominant hand to fold the bottom half of the wrapper over the filling but don't let it touch the top half of the wrapper (as soon as the water edge touches anything, it wants to glue itself to it).

4. Starting from the far left, use your dominant hand to fold one pleat, pressing to seal. Repeat, folding more pleats along the edge, working from left to right until you get to the end. If this is proving too difficult for you, just fold the wrapper over without pleats and seal flat. Your dumpling will look different but it will still taste GREAT!

The filling doesn't shrink much as it cooks so you don't need to overstuff the dumplings.

1. Here's a close up of me pleating. Notice how I use the thumb of my non-dominant hand to create the pleat with my dominant hand.

2. One finished, stand the dumpling with the pleats upright. Then squish it down slightly to flatten the base, and shape it into a slight curve.

Place the finished dumplings on a tray lightly dusted with cornflour/cornstarch (to prevent them from sticking). Keep covered with a tea towel to prevent them from drying out as you wrap the remaining dumplings.

How to cook dumplings (pan-steamed)

These dumplings can be steamed, but pan-fry + steaming is my favourite method of cooking because you get the best of both worlds: crispy base plus moist tops and insides!

1. Pan fry first - Use a non-stick skillet with a lid. The lid doesn't have to match that skillet, just any lid that as large as or larger than the skillet is fine. You'll see in the video that the lid I use is larger. Don't have a lid? Use a baking tray or similar. Anything that will trap the steam in to cook the dumplings!

Heat oil in skillet. Now place 12 to 15 dumplings in the pan and cook until the base is golden brown.

2. Golden brown base - This is your goal. It doesn't need to be as golden as pictured in step 2 above. This is just the way I like it. Crispy from edge to edge!

3. Water for steaming - Once the base is golden brown, pour in 1/4 cup of water then quickly place the lid on to trap the steam in the pan.

During this steaming phase, the crispy golden base does go soggy. But don't worry! It comes back to life after the water evaporates.

4. Steam for 5 minutes or until the water has evaporated. The wrapping should be semi-transparent once cooked.

5. Remove lid.At this stage, you can leave the dumplings for another 30 seconds or so until the base really dries out to resurrect the crispy base.

6. Transfer the cooked dumplings to a serving plate using a spatula and serve with a dipping sauce.

Dipping sauce - I like to serve with soy sauce mixed with chilli paste. A mixture of soy sauce and rice vinegar is also common.

What to serve with Vegetable Dumplings

With pork dumplings, I always feel like I need to add a side of vegetables. I think this is because my mother did such a great job of brainwashing me as a kid into believing that a meal is unbalanced without a sufficient representation of vegetables.

Isn't it great then that these little babies are jam-packed with vegetables? So, mum, I'll just have a big plate of these for dinner, thanks!😂

OK, OK, getting serious though. If you want to fill out the meal and make the dumplings go further, try it with a side of fried rice or Supreme Soy Noodles, and steamed Chinese Greens with Oyster Sauce (like you get at yum cha, and PS it's not just Oyster Sauce in the sauce!) For a fresh salad, my go-to are the Chang's Crispy Noodle Cabbage Salad (get an extra-big cabbage for the dumplings!) and my leafy Asian Side Salad.

Suggestions for things to serve on the side

Phew! That was a long post.

Now, most importantly: Tell me how you went wrapping these. And remember, don't get worked up about perfect dumplings! It doesn't matter what they look like. They will still taste great! -Nagi x

The RecipeTin dumpling files

Watch how to make it

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Vegetable Dumplings (Potstickers!)

Recipe video above. 4 years in the making, my favourite vegetable dumpling! These are a standout because you can actually taste the vegetables and it's got good texture, rather than just being a wad of tasteless, watery mush which is sadly all too common.

Don't get too hung about about the wrapping part. If the pleating is too challenging, just seal it flat. Quicker, easier, and it tastes exactly the same. 🙂

Wilted cabbage for Filling:

Quick recipe (for pros):

Wilt cabbage 20 min, squeeze. Soak mushrooms 30 min, squeeze, finely chop. Mix with remaining Filling ingredients. Wrap. Pan fry 2 min, 1/4 cup water, pan-steam 5 min.

Wrapping:

Wrap dumplings - (See video at 1m 30s!) Place a wrapper in your non-dominant hand. Dip your index finger in water and run it along the lower half of the wrapper (edge closest to you). Place 1 loosely-packed tablespoon of filling in the centre. Fold the wrapping over the filling, then seal with pleats. (If this is too hard, skip the pleats and seal flat).

Finished dumplings - Stand dumpling upright with the pleats on top, and lightly press down to flatten the base. Shape gently into a slight curve. Place on a tray lightly dusted with cornflour/cornstarch. Repeat for remaining dumplings. Keep completed dumplings covered with a tea towel to prevent them from drying out. If you're making ahead, cover dumplings with cling wrap and refrigerate. See storage notes.

Cook (pan-frying + steaming):

Steaming-only option:

Using either a bamboo steamer set over a large wok with simmering water, or other larger steamer. Line with a fitted sheet of parchment paper with holes, and steam the dumplings for 8 minutes.

1. Dried shiitake mushrooms are better than fresh as they have a more intense flavour and won't make the filing watery. Find them in Asian stores and the Asian aisle of large grocery stores.

To substitute with fresh mushrooms, finely chop then sauté in a little oil until the water leeches out and it's dark brown. Cool then measure out 1 cup lightly packed. You'll probably need around 250g / 8oz mushrooms.

2. Tofu - be sure to use firm tofu, labelled as such. Soft tofu and soft silken tofu is too delicate.

3. Potato - the secret ingredient! It binds the filling when cooked so it doesn't crumble out everywhere while eating. Raw potato is superior to starch powders like cornflour/cornstarch, rice flour etc which make the filling unpleasantly mushy. Only 2 tablespoons makes all the difference!

4. Sesame oil - Use toasted (brown-coloured oil, standard in Australia) rather than untoasted (yellow).

5. Dumpling wrappers - Round white wrappers sold in the Asian fridge section of large grocery stores (I use Double Merino from Woolworths) and Asian grocers. They come in packs of 30 or so, so if you don't think you'll use them again soon, just get 1 packet. Else, if you're a regular dumpling maker, get 2 packs as the filling is enough for up to 35 dumplings.

6. Lid - To trap the steam inside the skillet to cook the dumplings. Use one from any other pot or skillet, as long as it is the same size or larger than the skillet circumference. Alternatively use a baking tray.

7. Storing - Uncooked dumplings will keep in the fridge for a couple of days, either in an airtight container (single layers) or on a tray covered with cling wrap. They can also be frozen for 3 months. Thaw before cooking.

Cooked dumplings can be kept for 3 days. Best to reheat in the microwave or steamed again. But as mentioned right upfront, it is not the same as freshly made!

Keywords: Potstickers, vegetable dumplings, vegetarian potstickers

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Dozer in guard dog mode? Not at all. Just waiting for the next person to come through the door for ear-rubs. Nobody comes inside without giving him ear-rubs!!

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Just a mere 4 years after sharing classic pork Chinese dumplings, the vegetarian version has finally landed. Yep, it's taken me that long to make sure you never again bite into a vegetable dumpling only to find it filled with unidentifiable tasteless mush! Don't get worked up about wrapping dumplings!

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This is how to make a real Tiramisu the proper Italian way! The cream layers are luxurious and rich, but not greasy and heavy like simplified versions made with whipping cream.

It's simple to make, fun to construct, and tastes even better the next day - and the next! This is a traditional Italian recipe by Vanessa Martin, a well regarded Australian Italian Chef.

Tiramisu - proper Italian recipe!

There are many, many Tiramisu recipes out there in this big wide world. Some are complicated. Some are very shortcut, made using cream in a can.

This is a proper Italian Tiramisu recipe. The way it's made in Italy and the GOOD Italian restaurants.😇

There is no whipping cream.

And it's made using raw eggs.

I know that concerns some people. And in fact, somewhere along the lines of history, someone (non Italian!) got scared about eating raw eggs so they decided to start making Tiramisu using tempered eggs (eggs whisked over a water bath).

While food safety may have been a valid concern in the past, these days in Western countries (certainly in Australia), the quality of eggs sold in reputable stores is good enough such that you won't need to worry about consuming raw eggs.

And if the thought of raw eggs is icky - well, chances are you've eaten raw egg without realising it in the form of:

chocolate mousse (in a traditional or nice French restaurant)

Pavlova (what do you think that marshmallow centre you know and love is? Raw egg whites!)

Homemade mayonnaise, hollandaise and bernaise (raw yolks!)

All those cake batter and cookie dough bowls you've licked clean!!

And of course, that Tiramisu you swooned over at that rustic little Italian restaurant?? Raw eggs!

Safety note: for extra precaution, it is recommended that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs. And yep, that includes all the foods I've listed above!
The unique thing about the Tiramisu cream is that it's rich yet light, it sets so it's cuttable to show the layers, yet it's soft and creamy.
What goes in Tiramisu

So, other than the eggs, there's a few more ingredients in Tiramisu worth chatting to you about!

Lady fingers aka Pavesini or Savoiardi biscuits - pretty widely available nowadays, at least here in Australia. Sold at grocery stores in the biscuit aisle, delis and fruit 'n veg shops. They are crisp, sweet sponge fingers that taste like vanilla;

Mascarpone - it's a very thick, rich Italian cream that has a consistency like cream cheese (see video for consistency). Australians - do NOT use Woolworths or any generic home brand as they are too thin and won't set, so your cream layer will be too thin. Use good brands such as:

La Casa Formaggio Mascarpone (Woolworths)

Montefiore Mascarpone Cheese (Coles)

Formaggio Zanetti (Harris Farms)

Latteria Sociale Mantova (Harris Farms, pictured below)

Any from an Italian deli

Coffee - Tiramisu ain't Tiramisu without coffee for dunking the biscuits! You'll see me using an espresso machine in the video, but in my pre coffee machine days, I always used coffee granules; and

Frangelico or other liquor - I am actually not really much of a fan of liquor in my sweets, but Tiramisu is the exception! I like Frangelico because it's a hazelnut flavoured liquor, and also very partial to Kahlua which is coffee flavoured. Other options: Rum, brandy, Bailey's - go wild, use what you love, or even keep it virgin (almond essence, vanilla extract!)

This is an easy Tiramisu recipe - it's made the traditional way so the eggs are not tempered.

How to make Tiramisu

The key to a rich-yet-light Tiramisu is to beat the egg whites until fluffy, then fold it through the rich cream mixture of sugar, yolks and mascarpone.

This technique creates a Tiramisu cream which has a consistency like whipped cream (ie soft and spreadable) but it sets in a way that cream never can so you can cut through the Tiramisu to reveal the layers.

I say it "sets", but it's still very soft and creamy - it's a unique texture that sets proper Tiramisu recipes apart from quick version made with whipping cream!

Layering up!

My favourite part! And it goes down like this:

TIP: Dunk quickly! 2 seconds total for each biscuit. Any longer and the biscuit will literally disintegrate in your hands!

The one other thing worth noting about Tiramisu made the proper way - it is far less sweet than most desserts. There's only 1/2 cup of sugar in this whole recipe and the only other sweetness is the biscuits, but they aren't that sweet!

In fact, I sometimes fret that it's not sweet enough - but everybody (and I really do mean everybody) I have ever made this for says it's the perfect as is.

So in the many years I've been making this, I haven't change the recipe at all! - Nagi x

If you're thinking about an Italian Dinner Party...

Typical Italian Dinner Party at mine involving proven favourites that are largely prep ahead would have a menu like this:
Starters

Bruschetta DIY spread made with tomato (when in season) or grilled/roasted Marinated Veggies (which is basically homemade antipasto) with soft ricotta (Australia - avoid Perfect Italiano, it's powdery and borders on inedible)

Tuna or kingfish carpaccio (want the recipe? Drop me a message below!)

Main and sides

Shredded Beef Ragu pasta (a proven, low maintenance winner I make a LOT! Also great to take camping)

Garlic Bread - yep, I do carb blow outs for company! (Sometimes I go all out with CHEESY Garlic Bread or even Cheese and Garlic Crack Bread)

Rocket/Arugula Parmesan Salad - toss rocket/arugula with salt, pepper and extra virgin olive oil. Pile into bowls, drizzle with balsamic reduction (store bought fine!), shave over parmesan (using veg peeler). I make this a LOT for everyday purposes - super fast, no dressing to make separately!

Dessert - This Tiramisu!

Watch how to make it

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Easy Tiramisu (Chef Recipe)

Author: Nagi | RecipeTin Eats

Recipe video above. You will be amazed how silky rich and yet LIGHT this Tiramisu tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded Australian-Italian chef. This is a traditional recipe made using raw eggs that are not cooked or tempered, and with only mascarpone - no cream! You just can't achieve the same mouthfeel if you use normal cream. 🙂 (Read in post or note about raw egg concerns)

Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).

Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.

Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)

Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4)

Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8"/20cm square dish. (See video or step photos above to see how I arrange them).

Spread over half the cream, then top with another layer of coffee dipped biscuits.

Spread with remaining cream.

Cover, refrigerate for at least 4 - 5 hours, preferably overnight

Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.

1. Mascarpone is an Italian cheese/cream which has a consistency like softened cream cheese. It's not pourable - see video. It tastes like a rich cream. In Australia (I'm in Sydney) you will find it at most supermarkets in the refrigerator section alongside tubs of ricotta cheese, cream cheese etc. Sometimes it's in the cream section.

IMPORTANT: Cheap brands (such as Woolworths and generic home brands in Australia) are cheap imitations that are too thin, so your cream layer will be too runny and won't set. Use good brands such as:

La Casa Formaggio Mascarpone (Woolworths)

Montefiore Mascarpone Cheese (Coles)

Formaggio Zanetti (Harris Farms)

Latteria Sociale Mantova (Harris Farms)

Any from an Italian deli, anything made in Australia

2. Coffee - I use an espresso machine, and I fill a double filter basket 4 times to make a strong brew for 1 1/4 cups of coffee.
I used to have a Nespresso machine and used 3 to 4 capsules. If using coffee granules, use 2 - 3 tbsp (taste, you want a strong coffee flavour).

3. Lady Fingers aka Savoiardi biscuits - You need enough for 2 layers for a 8"/20cm square dish. I use these ones from Harris Farms in Sydney, Australia and find that 200g/6.5 oz - 24 biscuits - is just right. I also use these ones or these ones from Woolworths, these are slightly larger but still work just fine (it just makes the Tiramisu slightly higher).

4. Tiramisu Cream - once beaten whites and cream mixture are combined, it might not be perfect smooth. It will look a bit "lumpy", being the egg whites, which means your cream mixture is lovely and light. The "lumps" smooth out when you spread the cream, and also while resting overnight. You just don't want yellow/white streaks.

5. Raw egg note - Many recipes make tiramisu by beating eggs over a double boiler but this is not the traditional way to make Tiramisu. The history behind that is that in the past when the quality and freshness of produce was not as good as it is today, people were scared to use raw eggs for fear of getting sick. And because of this, the version of Tiramisu where the eggs are cooked over a double boiler evolved. Nowadays, using raw eggs in cooking is so much more acceptable because the quality of fresh produce is so much better - think mayonnaise (raw yolks), lemon meringue pie (raw egg whites under the browned top). However, the real traditional way to make Tiramisu (and this is an Italian Chef recipe) is to use raw eggs. So that's the way I make my Tiramisu!

PRECAUTION: To be extra cautious, it is recommended that very young children, pregnant women, elderly or those with fragile health conditions do not eat foods made with raw eggs. This includes: tiramisu, chocolate mousse, mayo, hollandaise, bernaise sauce, pavlova, lemon meringue pie, cookie dough, cake batter.

6. Nutrition per serving, 8 servings.

Keywords: tiramisu, tiramisu cream, traditional tiramisu

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Tiramisu recipe originally published March 2016. Updated August 2019 with new photos, new step photos, brand new video and most importantly, Life of Dozer section added!

Life of Dozer

Off to Vietnam today to film the first official RecipeTin Food Travels video! Very excited to venture into this new direction which will bring together FOOD along with TRAVEL tips from the RecipeTin Family.

The travel videos will be accompanied with posts that will list exactly where we stayed, where we ate and what we ordered. And the most exciting part (at least for me!) is that I'll share recipes for the foods I film on the streets of Vietnam!

As for Dozer - unfortunately I am yet to find an airline that will let me take him in the cabin with me, and yet to get the Australian government to relax the rigid 6 week quarantine laws upon return of dogs to Australia.

So until such time, Dozer stays behind for international trips.... and this is what I have to deal with when I'm packing to go away without him....

Oh the guilt! It's almost too much to bear!! Might be smiling on the outside but I'm crying on the inside 😩

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This easy Tiramisu is simple to make - especially when you make it the traditional Italian way! A Chef recipe, this is rich and luxurious, yet light!

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The pancake (crepe!):

▢1 cup milk , full fat

▢1/3 cup plain flour (all-purpose flour)

▢1/4 cup cornflour / cornstarch

▢1/4 cup icing sugar / powdered sugar

▢3 large eggs (55-60g/2oz each)

▢1/4 tsp yellow food colouring (Note 1)

▢Canola oil spray

Mango (Note 2):

▢2 large ripe mangoes , skin peeled with a knife, cut into 10 to 12 pieces (7 x 2.5 x 1 cm, 3 x 1 x 1/2")

Cream filling:

▢3/4 cup thickened/heavy cream , fridge cold

▢3 tbsp icing sugar / powdered sugar , sifted

▢1/2 tsp vanilla extract

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Ingredients

▢3 Tablespoons olive oil ($0.42)

▢1 pound chicken breast, cut into 1 inch cubes ($1.70)

▢½ teaspoon garlic powder ($0.04)

▢½ teaspoon paprika ($0.04)

1 Tablespoon cornstarch ($0.04)

▢Salt and pepper to taste

Soy Garlic Sauce:

▢1 Tablespoon butter ($0.10)

▢4 cloves minced garlic ($0.32)

▢¼ cup honey ($0.96)

▢¼ cup soy sauce *low-sodium preferred ($0.20)

▢1 Tablespoon rice vinegar ($0.04)

▢1 Tablespoon sriracha or chili sauce ($0.08)

Cornstarch Slurry

▢1 Tablespoon cornstarch ($0.04)

▢1 Tablespoon water ($0.00)

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Dry Ingredients:

▢3 cups flour , plain/all purpose

▢3 tsp baking powder

▢1 tbsp ground ginger

▢2 tsp ground cinnamon

▢1 tsp mixed spice (Note 1)

▢1/4 tsp ground cloves (Note 2)

Wet Ingredients:

▢85g / 5 1/2 tbsp unsalted butter , softened (Note 3)

▢3/4 cup brown sugar (Note 4 re: light or dark brown)

▢1 large egg , at room temperature (Note 5)

▢2 tsp vanilla extract

▢1/2 cup molasses, light / true (NOT blackstrap)(Note 6)

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500 g (1 lb) penne pasta

½ medium yellow onion diced

3-4 cloves garlic crushed

¼ tsp chili flakes optional

2 tbsp tomato paste

200 ml (1 cup) cream

25 g (¼ cup) parmesan cheese grated

Basil leaves for garnish

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https://cooking.nytimes.com/recipes/1024725-easy-burritos

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https://teakandthyme.com/strawberry-crepe-cake/

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You could make a list of ingredients that you are able to buy and everyone gets to pick

3-4 ingredients to put on their individual fries.

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Ingredients

Single Cheeseburgers:

▢600 g / 1.2 lb beef mince (ground beef) , at least 20% fat (Note 1 for quality)

Mighty Double Cheeseburgers:

▢1.2 kg / 2.4 lb beef mince (ground beef) , at least 20% fat (Note 1 for quality)

Cooking:

▢1/8 tsp each salt and pepper PER burger
▢2 – 3 tbsp canola oil

Everything else you need:

▢4 soft burger buns or rolls , around 10cm/4″ wide (Note 2)

▢4 – 8 slices burger cheese (American) or other cheese or choice (Note 3)

▢8 cos/romaine lettuce leaves , torn to size (or shredded iceberg)

▢2 large tomatoes , cut into eight 7mm/ 1/4" slices

▢1 red onion , finely sliced into rings (Note 4)

▢2 large gherkins , finely sliced (Note 5)

Sauce options:

▢Special Burger Sauce (creamy orangey/pink one, quick no cook)

▢Tomato chutney for burgers

▢Ketchup

▢Mustard

On the side:

▢French fries (and it’s epic!

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Ingredients

0.5x1x2x

For the dough:

▢1 1/4 cups warm milk just above body temperature

▢1/3 cup sugar

▢1 tablespoon instant dry yeast (active dry yeast also works)

▢1/3 cup butter melted

▢1 egg

▢3 2/3 cups all purpose flour

▢1 tsp salt

For the filling:

▢1/4 cup butter melted

▢1 cup brown sugar

▢1/2 - 1 tbsp cinnamon to taste

Cream Cheese Frosting (see notes below for non-cream cheese option)

¼ cup unsalted butter (½ stick) softened

4 ounces cream cheese softened

1 ½ cups powdered sugar

1 teaspoons vanilla extract

pinch of salt

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Ingredients

TERIYAKI SAUCE

¼ cup soy sauce

¼ cup water

1 Tbsp apple cider vinegar

1 tsp sesame oil

2 cloves garlic, crushed

2 Tbsp brown sugar

1 Tbsp cornflour

Sushi

600g chicken breast / thigh

½ red pepper, sliced

¼ cucumber, sliced

1 avocado, sliced

3 cups short grain rice, cooked

2 Tbsp sushi seasoning

5-6 sushi seaweed sheets

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No-bake Cheesecake (40 min prep, set overnight)

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No-bake Cheesecake (40 min prep, set overnight)

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https://www.recipetineats.com/no-bake-cheesecake/

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This is a No Bake Cheesecake that tastes very similar to a classic Baked Cheesecake, made without the fuss of baking! It boasts an exceptionally smooth, light-yet-creamy filling and a buttery, crumbly crust that everybody is mad for.

The best no-bake cheesecake

I am fiercely loyal to my classic baked cheesecake, but a no-bake version is perfect for hot summer days or when I'm short on time because I don't have to fuss with baking.

That said, I have a very firm view that a no-bake cheesecake shouldn't compromise on quality for convenience. Like a classic baked cheesecake, the filling should be rich yet light, with a silky smooth texture, but set enough to cut neat slices.

To achieve this, we need gelatin powder. It's affordable, widely available, and it's essential for a successful no-bake cheesecake. I've tried it without, and trust me-it either doesn't set or requires way more cream cheese, making it too dense (see FAQ for more details). There has been a LOT of cheesecake coming out of my kitchen lately!

Difference between a no-bake and baked cheesecake

This no-bake cheesecake is intentionally very similar to my classic Baked Cheesecake. However, it's a smidge lighter because it doesn't have egg in the filling, whereas baked cheesecake does (this is what sets the filling when it is baked).

Other than that, the texture and sweetness is very, very similar. I doubt most people could tell the difference!

My attempt at proving the creaminess of the filling to you - an elegant smear. 😂 There's a better demo in the recipe video below!

What this No Bake Cheesecake tastes like

There are endless cheesecake versions around, ranging from incredibly delicate souffle-like cheesecakes (such as the Japanese Cotton Cheesecake, that's my mother's recipe BTW) to much denser, sweeter New York Cheesecake which uses four times the amount of cream cheese and 7x the amount of sugar.

My cheesecakes sit squarely in between these two. The filling texture is mousse-like, but not as delicate (else I'd call it a mousse cake!). And when you eat it the filling becomes velvety smooth and creamy in your mouth. I aim for the same texture for both my baked cheesecakes and this no-bake one.

Here's a fun little table that summarises the above!

Ingredients for No Bake Cheesecake

Here's what you need to make this no-bake cheesecake. Not that much actually! I find the most challenging thing is planning ahead so there's sufficient time for it to set in the fridge (6 hours for this one).

What you need for a no-bake cheesecake fillinG

See rant in the introduction paragraph above for why I insist we use gelatine! And remember - easy. And cheap. 🙂

Cream cheese - I always use Philadelphia but if you've had success with another brand, feel free to use that.

Softened at room temperature - Take it out of the fridge at least 1 hour prior so the cream cheese is softened, not fridge-cold-hard. We want to be able to beat it so it's quite soft, smooth and fluffy so the whipped cream mixes effortlessly into it without knocking out the air (which means a lovely light aerated cheesecake filling = win!)

Blocks not tubs - This recipe calls for cream cheese blocks which are firmer than cream cheese in tubs which are softer as they are designed for spreading. If you can only get tubs, you just need to use a little more gelatine. See notes in the recipe card for quantity.

Water - This is to "bloom" the gelatine (explained in the step photos below). I use the bare minimum - just 2 tablespoons - so we don't dilute flavour.

Whipping cream - Whipped cream helps create a lovely light textured filling. You can use thickened / heavy cream, or regular cream. Just make sure it can be whipped because not all cream is made for whipping (for example, pouring cream, dolloping cream). The label should say if it can be whipped.

Couple more cream rules:
1. No low fat! Now is not the time! Eat salad tomorrow.
2. Fridge cold! The cream needs to be fridge cold else it will not whip.

Sugar - Best to use caster sugar (superfine sugar) which are finer grains than regular sugar (granulated sugar) so we can be confident it will dissolve. It's especially important because this is a no-bake recipe so we don't have heat on our side here. If you only have regular sugar, that's ok. Just beat the cream cheese for a little longer than per the recipe and rub the mixture between your fingers to ensure there's no sugar grains left.

Vanilla - Please use vanilla extract which is real flavour extracted from vanilla beans (hence the name!) rather than vanilla essence which is imitation. It's especially important for no-bake recipes because the vanilla flavour is pure and unaltered in the recipe.

Lemon juice - Just a touch, to bring a smidge of tang to the filling. It's not a deal breaker if you don't have it.

Salt - Standard baking practice these days to bring out the flavours in sweet baked goods. We use just a tiny amount so it doesn't make it salty by any stretch of the imagination.

The buttery cheesecake crust

I am a cheesecake biscuit crust fiend! So my default is to have a biscuit wall, not just a base. If you see a cheesecake recipe of mine without a wall, there will be a reason for it!

How to make a No Bake Cheesecake

If there's one piece of advice I can give you, it's to know that cheesecakes are not as fragile as you think they are! The biscuit crust will look a little loose and crumbly when you first press it into the pan. But once the cream cheese filling is in, it will absorb moisture which makes it set more, and once the filing is set, it holds the whole cheesecake together quite firmly.

So, handle the finished cheesecake with care but there's no need to be terrified! (I'm talking to my 18 year old self here 😂).

1. inverted base (pro tip!)

To make it easier to remove finished cheesecake, flip the base of the springform pan so it's upside down. Why? Because this way you don't need to worry about bumping the cheesecake over the lip of the base which could cause cracks in the crust. Instead, it will glide off smoothly!

Flip the base of a 20cm/8″ springform upside down.

2. Cheesecake crust

I'm an absolute sucker for the crumbly, buttery biscuit crust of cheesecakes. So I insist on a biscuit wall. But if you want to take the easier path, just do a biscuit base and leave the sides naked.

1. Break biscuits up roughly by hand and put them in a food processor.

2. Blitz until they become fine crumbs, about 10 to 15 seconds on high, depending on how powerful your food processor is.

1. Add the butter, cinnamon, sugar and salt, then blitz again until it becomes wet sand.

2. Wet sand! It should press together when pinched between fingers.

⚠️ Not pressing together? Just add a little extra melted butter. You might have this problem if you used a drier biscuit than Digestives, or if they were a bit stale.

1. Roughly press - Pour the crumbs into the prepared pan, roughly spread it around the base. Push it up the walls and press it up using a rubber spatula. No need to be overly neat at first, do it roughly initially then refine it (next step).

2. Press and neaten - Use something with a flat base and vertical walls (I use a measuring cup) to press the crumbs firmly into the walls and the base. It will seem a little fragile at this stage but once the filling is in and the cheesecake has been refrigerated, the crust becomes firm and crispy.

Tip: For an extra neat crust, run the measuring cup (or whatever tool you use) back and forth along the corner to make it a neat 90° angle rather than curved. I also like to use a butter knife along the rim to tidy it up, but it's not essential (you'll see me demo this in the video).

2. BLOOM THE GELATINE

Gelatine is simple to use if you just follow the steps I've provided. There's a reason for every direction!

Rubbery! The gelatine should solidify into a firm rubber. If it doesn't, then your gelatine is dead - time to get another!

3. MAKE FILLING

I prefer using a handheld electric beater to make the filling as you can move it around the bowl rather than stopping and scraping down the sides like you'd need to do with a stand mixer. You also only need to use one attachment (the whisks). If you use a stand mixer, use the whisk attachment to whip the cream, then the paddle attachment for the cream cheese step (stand mixer whisk may aerate it too much = large unsightly bubbles + risk of collapse mid-setting).

Whip cream - Put the cream in a bowl and whip it on high for 2 minutes or until stiff peaks form. We're not looking for silky soft whipped cream, we want full on stiff whipped cream, as this makes our cheesecake beautiful light and fluffy.

Pour the mixture into the prepared crust.

1. Smooth - Gently nudge into the corners then smooth the surface.

2. Set - Refrigerate for at least 6 hours (12 hours is safest) or until the filling is set. I do this uncovered but if your fridge has strong smells (garlic or marinated meats come to mind) you will want to cover it.

4. REMOVING FROM THE CAKE PAN AND DECORATING

In this step, you are going to be so grateful I insisted that you invert the base of the cake pan!

Sides first - Gently unclip then remove the sides of the springform pan.

Decorate (optional) - If you'd like to decorate your cheesecake as pictured in this post, pipe whipped cream along the edge then top every second swirl with a halved strawberry. See below for more decorating ideas.

Other cheesecake decorating ideas

Sometimes, the best cheesecake is one that is left un-adorned. Just 100% cheesecake perfection! You won't feel like you're missing anything, eating a plain slice of cheesecake (at least, not one that's made well, which of course, ours is! 😉)

However, when you've got company or if you're taking this cheesecake somewhere, it is nice to decorate it. Here are some ideas:

Whipped cream piped along the edge with halved strawberries, as pictured;

Full coverage whipped cream - Spread softly whipped cream all over the surface, doing big beautiful swirls, then scatter with mixed berries and dust with icing sugar (powdered sugar);

Either of the above with passionfruit;

Serve slices with a dollop of whipped cream on the side and some strawberries or other berries;

Fruit compote and sauces (also see Mango Cheesecake, Strawberry and Blueberry Cheesecake, and Blueberry Cheesecake Bars);

Sauce - You could also serve with a chocolate or salted caramel sauce, though when I make chocolate or caramel cheesecakes I like to get those flavours inside the cheesecake too. They will be coming onto my website eventually! 🙂

Sprinkle of nuts and/or chocolate shavings - Think, macadamia and white chocolate, peanuts and dark chocolate, pecans and chocolate, pistachios or almonds. Lovely addition of texture!

That's cheesecake perfection, right there.

I hope you try this one of these days. It's such a beautiful, elegant dessert and everyone who has tried this always comments on how it tastes decadent but it's not too rich, and borders on the "just sweet enough" line.

In fact, I've added tips in the recipe to dial up the sweetness for people who prefer "American-level-sweet" because as a general rule, American cake recipes tend to be on the high end of sweetness compared to, say, French and Japanese which are on the lower end.

Love to know what you think if you try it! Also, extra decorating suggestions would be most welcome. I did get a little stuck of ideas! - Nagi x

No-bake Cheesecake FAQ

Difference between a no-bake and baked cheesecake

A classic cheesecake is baked and it is made using egg that is whipped to aerate the cream cheese filling and then sets the filling when it's baked in the oven. No-bake cheesecakes are not baked so they don't include egg, but instead rely on other means to set the filling. Either more cream cheese, gelatine (my preferred method) or the cheesecake is made flatter with less filling (which means making it set properly isn't as tricky).

See the next FAQ item below for a comparison of the methods ie gelatine v no gelatine.

Using gelatine vs not using gelatine for cheesecakes

Basic no-bake cheese recipes just use more cream cheese (3 to 4 blocks for a 20cm/8″ cheesecake), which is beaten with whipped cream to make the fulling. The cream cheese then firms up in the fridge and sets the filling.

But relying solely on cream cheese to set the filling means it is more dense, more costly to make (the price of cream cheese has sky-rocketed in recent years!) and the cheesecake is almost alarmingly heavy when you pick it up!

It's nice, but just too rich for my taste (I'm not going to link the recipes I tried...you understand 🙂 ).

Other cheesecakes will use less cream cheese so it's not as dense...but they just don't set properly. They smear and sag when sliced, and you need to eat it immediately out of the fridge before it melts into a puddle. (Again, not going to link a recipe here. These were disappointing, I should have trusted my instincts and not bothered.)

My recipe relies on gelatine powder to set the filling. We use the bare minimum we can get away with so the filling doesn't go anywhere near "panacotta-like". Rather, it's light and almost mousse-like, yet cuts into neat slices and melts in your mouth into a river of velvety richness in your mouth.

Can't find BLOCK cream cheese, only tubs?

That's ok! You will just need to use a little more gelatine to help the filling set. This is because tub cream cheese is softer than block cream cheese as it is designed for spreading (think - bagels!), whereas block cream cheese is more often used in cooking.

How long does this keep for?

It is excellent for 4 days, and still good at 7 days though the base does start to soften a bit as it continues to take in moisture. However, be mindful of the shelf life of the cream you used as you will be limited by that. ie The cheesecake shelf life will be the short of the expiry date of the cream or 7 days.

Hardest thing about developing this recipe?

Getting the gelatine vs cream vs cream cheese balance right for the perfect texture and flavour I was seeking.

Too much gelatine = panna cotta vibes. Too little gelatine = doesn't set enough.

Too little cream = not aerated enough. Too much cream = greasy mouth feel.

Too little cream cheese = not enough cheesecake flavour. Too much cream cheese = too dense!!

I warned you...I'm fussy about my cheesecake!

Actually, I had a no bake cheesecake recipe I've been making *forever* which I was perfectly happy with until I went to share it on my website. Then I got paranoid about whether it was as good as it could be, and that's when I started down the testing rabbit hole! The final recipe I published was actually not too different from my original recipe. The only thing I ended up changing was the gelatine (reduced from 3 teaspoons to 2 1/4 teaspoons for a softer mouthfeel).

Can I use jelly crystals instead?

Unfortunately not as I haven't designed this recipe to be made with jelly crystals. Also, the setting strength of jelly crystals varies from brand to brand, so it would be hard for me to have a universal recipe. This is important to me because people from all over the world use my recipes, and I'd hate for someone to have problems with a recipe of mine just because jelly crystals in, say, Bulgaria are stronger than here in Australia!

Watch how to make it

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No bake cheesecake

Recipe video above. To make a no-bake cheesecake that rivals a classic baked one, using gelatine is essential. It's affordable, easy to find, easy to use, and results in a superior cheesecake compared to denser or sloppy alternatives made without gelatine. See FAQ above for rantings!

The filling is exceptionally light-yet-creamy and melts into a smooth, velvety texture with every bite. And everybody loves the crispy, crumbly buttery crust!

PS This cheesecake is not overly sweet, it is French patisserie/Japanese cakes level sweet. If you want American-level-sweet, increase the sugar to 1 cup.

Biscuit crust:

No-bake cheesecake filling:

Optional decorations:

Whipped cream (half batch for decorating, or full batch for extra to serving on side)

ABBREVIATED RECIPE:

Blitz crumb ingredients. Press into 20cm/8" inverted base lined springform. Bloom gelatine in the water, re-melt. Whip cream. In separate bowl whip cream cheese + sugar, then vanilla, lemon, salt and gelatine. Fold in 1/4 cream, then remaining cream. Fill crust, fridge 6 hours.

No-bake cheesecake filling:

1. Biscuit base - You can use any plain biscuits you want (ie no filling like Oreos, no chocolate coating). If the biscuit you use doesn't hold together when pinched, just add a bit of extra butter until it does (some types are a little drier)

Packet crumbs (eg Graham Cracker Crumbs) - 1 2/3 cups crumbs = 200g / 7oz

2. Gelatine - Sold in small containers or little sachets in the baking aisle. See in post for gelatine using tips. Needs to be liquid when used so re-melt again if needed, but make sure it's not hot!

Other recipes that use gelatine: Mango Cheesecake, Trifle, Nutella cheesecake, Mirror glaze.

3. Cream - Make sure the one you get can be whipped! Not all cream is made for whipping. Label will say if it can be whipped. Also ensure you use the cream straight out of the fridge, cold, so it whips properly. Warm cream will not whip.

4. Cream cheese blocks are firmer than tubs (softer, for spreading). If you can only get the tubs, it's fine, but increase the gelatine to 2 3/4 tsp.

Ensure the cream cheese is well softened at room temperature so it is easy to whip until smooth.

5. Sugar - If you only have regular white sugar / granulated sugar, beat the cream cheese + sugar for longer or until there's no sugar grains (rub between fingers). Filling might have some air bubbles but that's a minor sacrifice for no sugar grit!

6. Inverted cake pan - So the cheesecake can slide off the base smoothly rather than dealing with the lip which could cause crackage. It can be a bit fiddly to clip it in, but you'll get there! Worth it, to eliminate cracking risk.

7. Wall height - If you want to be exact, my biscuit wall is 4.8 cm (1.9″) high measuring from the surface of the clipped in inverted cake pan. I build up the biscuit wall so it is 9mm (0.35″) lower than the top of the rim. My springform pan sides are 7cm high (2.76″).

But, don't fret about being exact! If your walls are a little lower, just don't use all the filling. If they're a little higher, you can always scrape off and tidy the edge at the end (once set and sides released).

Storage - Keep it in the fridge and serve cool or cold. Keeps the shorter of the cream shelf life, or 7 days though the biscuit base does start to soften at the 4 day mark. The cream piped on top will deflate a bit but it's not a big deal because it's a small amount.

Nutrition per serving assuming 12 servings, excluding cream (I cannot be responsible for how much cream you smother on top!). Lower than I expected! It's practically diet food! 😉

Keywords: Cheesecake recipe, No bake cheesecake

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

As promised in the last post - home movie of a day in the Life of Dozer!

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This No Bake Cheesecake is so magnificent, it's hard to believe it's made without turning on the oven! Brilliant dessert for summer.

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https://www.kidspot.com.au/kitchen/recipes/easy-christmas-gingerbread-house-recipe/p26dzgxl

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This is the simplest gingerbread house recipe you will ever find. How you decorate it is all up to your imagination and supplies. Make it with the kids at Christmas or any other special occasion or just on the weekend for a fun activity.

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Ingredients

Breadcrumb

▢1 1/2 cups panko breadcrumbs (Note 1)

▢Oil spray

Batter

▢1 egg

▢1 tbsp mayonnaise

▢1 1/2 tbsp dijon mustard (or other mustard)

▢2 tbsp flour

▢1/2 tsp salt

▢Black pepper

Chicken

▢500 g/1 lb chicken tenderloins (or breast cut into 2/3″ / 1.5cm thick slices, lengthwise)

▢Oil spray

Ingredients

2 pounds orange fleshed sweet potatoes (about 3 large)

3 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt

1 to 2 tablespoons spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.

secret sauce

½ cup mayonnaise

½ cup chopped dill pickles

¼ cup ketchup

1 teaspoon garlic powder

½ teaspoon black pepper

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Make Animal Style Fries, just like In-N-Out, with this easy copycat recipe, topped with melted cheese, caramelized onions and secret sauce!

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https://www.recipetineats.com/ripper-beef-nachos/#recipe

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https://www.recipetineats.com/caramel-slice/#recipe