Chinese Dumplings – Bulbasaurplings!

Today we are starting our new section “Cook with Sueño José!”

Banner Xueyu EN

Sueño José, AKA Xueyu, is a Chinese student living in Sweden, who spent a few months in the lab I’m working at (exactly on the floor just below of Snitchka´s Lab). Xueyu and I became very good friends, since we share a passion for cooking and eating! We exchanged a lot of recipes during his stay, and when this web was created, he liked the idea of participating. The idea of having a Chinese PhD student, living in Sweden, cooking either Spanish or Chinese recipes, was freaky enough for us but, as usual, we have taken it a bit further…


His first recipe is a traditional Chinese dish; maybe some of you have already tried it at some Chinese restaurant. It´s Chinese Homemade Dumplings, I’ve had them sometimes at restaurants but these are much tastier.

empanadillas chinas

The absurder bit comes when we transform the dumplings into Bulbasaurdumplings, or Bulbasaur shaped dumplings.


This is the perfect excuse for more Pokemon memes. Don´t worry, there will always be more left…


This isn’t the first time that someone uses cabbage for making Bulbasaurs. We hope we’ll be more original…


Actually, the Pokemon catchphrase isn’t very original either. Catch’em all, that’s too easy…


Let’s make the recipe: the english version is Xueyu’s original manuscript. With his ingredients’ amounts you can prepare a lot of them, I made 12 and prepared meatballs with the rest of the stuffing.

Dough preparation:

1. 10 spoons (1dl/spoon) of wheat flour.

2. Gradually add water (approximately 5 dl).

3. Rest the dough aside after kneading for a while and cover it with preservative film.

Stuffing preparation

1. Ingredients include carrot, cabbage, egg, onion, ginger, grounded pork meat (500g).

2. Mince all of them and completely mix them with grounded meat together with 4/5 spoon (15ml / spoon) of salt, ½ spoon of sugar, 1 spoon of soy sauce, 2 spoons of cooking wine and 1 egg.

dumplings (2)

Dumpling wrapping

dumplings (3)

Dumpling cooking

You can prepare the dumplings in two different ways:


1. Put the raw dumpling into the boiling water.

2.  Every time when the water starts to boil again, quench it with cold water (around 100ml).

3. Repeat this process for 3 times and then drain the water.

4. Serve it with commercial dumpling sauce or simply with Chinese light soy sauce and rice vinegar.


1. Pour a little bit oil into the non-stick pan heated with small fire and lay the raw dumplings following a regular order.

2. Fry the dumplings for 2 minutes and then fill with cold water up to 1/3 of dumpling’s height. Turn to medium fire and cover the pan with a lid.

3. When the water is almost evaporated, turn the dumpling over to the other side and keep on frying for another 2-3 minute. If your dumplings are bigger in size, perhaps you need to add the second round of water when the first round is dried up, just to make sure the stuffing inside is fully cooked.

4. Serve it with commercial dumpling sauce or simply with Chinese light soy sauce and rice vinegar.


For the Bulbasaur-shaped dumplings, we used blue food coloring. I added it to the water, and made two different doughs, one darker and one lighter. They have two different parts: to make the body we close the dumpling at the Bulbasaur’s belly, pulling from the corners to make the legs. The upper part is easier: it’s just shaped like a bun. They get glued easily, and they make it through the cooking. I made the eyes with carrot and the mouth with small dough portions stained with soy sauce




With this recipe you will feel…


2 thoughts on “Chinese Dumplings – Bulbasaurplings!

  1. Thank you very much for publishing my first work here. Now it looks perfect combined with the Bulbasaurdumplings created by master chef Laura & Carlos! What a lovely story!!

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