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About

Meet Our Team

Hi!! Nice to meet you !!

I’m so glad you’re here.

Here is a little bit about myself…my name is Shu-Chun, the nickname is June, you can call me either way…

I was born and raised in Taiwan, a street food heaven, the motherland nurtured my passion for food…

Taiwan is also one of the most vegan-friendly countries in the world! …that’s because Taiwan is a country that has a long Buddhist Vegan tradition. If you do travel to Taiwan, you gotta try our Vegan Buffet All you can eat!

I currently reside in Brisbane Australia with my family, including my husband David, two fur babies, and two feather babies…(Yes~! We’re The Addams Family…😂)

In June 2021, I started turning this food blog from concept into reality, David and I turned one of our spare bedrooms into my little cooking studio. And I started learning from filming, editing to how to set up a website bit by bit by myself. It’s not easy for me, but I’m so happy that at least I started somewhere.

The reason why this website is called “Joyful dumplings” is because Chinese dumplings are visible, tasty signs that illustrate essential parts of Chinese culture, represent wealth and luck, a must-eat on Luna Chinese New Year’s Eve. Families typically wrap their own dumplings and continue wrapping until midnight to signify leaving the old behind.

For me, “Joyful Dumplings” is a symbol that means a fresh New Start.

JD HD Logo

Why I do what I do?

What motivated me to start a plant-based food recipe blog?  Emm…I guess I wanna share my kitchen experiments with people…Hope I could inspire more people to adopt Vegan Diet.

I used to be a vegetarian for years, I thought I was doing good for animals. Until I watched more and more documentaries about the horrific truth of the dairy and egg farm industries…I came to the realization that I wasn’t doing any good for cows and hens…I had to go Vegan completely and immediately. It’s not a choice anymore, it’s a must!..( find out the reality in the dairy industry, check out the cowtruth.com)

I love animals so much since I was a little girl. If you ask me why I go Vegan. I’d give you a simple answer- The animals are my first consideration. I don’t want to see them suffer, so I would have done it even if it didn’t come with so many health perks.

I believe that Vegan is the way to go for the future. It’s not just a preferred Diet, it’s about compassion, no suffering for animals, more love in the world. Health and happiness are the ultimate rewards for doing the right thing, and veganism rewards abundantly. It’s good for the planet, good for animals, and also good for us. It’s Never never too late to make the change!

On the vegan journey, the hardest part that people would find is cooking food…, So that’s why I decided to develop plant-based Vegan recipes, which are focus on quick, easy and Tasty.

about joyful dumplings
My little cooking studio

About my cooking journey; I went to Culinary school in 2013, after receiving my qualification, I’ve been working in the industry (restaurants, hotels, pubs, clubs, health care sectors…) But in the plant-based diet field, I still feel like a newbie…so much to learn and discover…


In my blog, you will find mostly Asian inspired plant-based vegan recipes. and some traditional recipes with my twist, but all with big flavors.

Also, I will note substitutes of some ingredients in case you cannot find them in your local stores…


I’m a self-taught photographer and videographer. Setting up this website from scratch by myself and hitting different learning curves every day isn’t an easy journey for me. Hope my photos or videos inspire you to step into the kitchen to make a delicious, healthy Plant-Based meal for you and your loved ones.

Finally,  I’d love to hear feedback from you…any ideas or suggestions are all welcome. Even just stop by and say “Hi”…

I wanna thank you again for visiting me…🥰

Frequently Asked Questions

I use US measuring cups and spoons for all my recipes here. 

The reason being is not to cause confusion for readers, as most recipes on the internet worldwide are using US measuring cups and spoons. 

There are differences between the US and Australian cup measures – a US cup is 240ml and an Australian cup is 250mla US tablespoon is 15ml and an Australian tablespoon is 20 ml.

I’ve upgraded the recipe card plugin. There is a ” Cook Mode“, which means your screen won’t go dark once you switch it on while you’re cooking. It also has the “Tick boxes” on each ingredient and instructions for you to tick off step by step…They’re brilliant to use! Try it!

Actually, I was trained in cooking Western Cuisines. So the answer is YES. And I’m pretty good at both Western and Eastern cuisines.

Yes, you can. When you click on the recipe print button, there is a drop-down menu for you to choose which printer, you can pick the one “Save as PDF“, to save a PDF file to your computer.

The Cook Mode works on Chrome on iOS Apple devices, it doesn’t work on Safari as it’s a restriction from Apple.

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My recipes come with step-by-step video tutorials, so make sure you watch the video below to ensure success – and if you enjoy my recipes, please consider subscribing to my website and my YouTube channel. You can find me on FacebookPinterest, and Instagram! Share your recipes by tagging @joyful_dumplings_vegan_recipes. I love seeing your creations! Let’s get connected!

7 thoughts on “About”

  1. LAY HO MA, SHU-CHUN: YOU WON ME OVER WITH YOUR DAIKON RADISH IN MISO BROTH – I HAVE BEEN COOKING THIS DISH FOR MANY YEARS. {I HAVE BEEN PLANT-BASED FOR FIFTY-SIX YEARS AND COUNTING…} WHEN I LIVED IN KYOTO, NATURALLY ALL THESE INGREDIENTS WERE AVAILABLE. ONE OF MY FAVOURITE SHOPS WAS THE MISO SHOP, WITH A SPLENDIFEROUS DISPLAY OF MISO – FROM ONE END OF THE SHOP TO THE OTHER…MOST PEOPLE DO NOT HAVE ANY IDEA HOW MANY DIFFERENT TYPES OF MISO IS OUT THERE… I COULD SPEAK OF MISO AND DAIKON FOR DAYS….

    I SHALL BE PREPARING YOUR DAIKON RADISH STEW…EVEN THOUGH I CURRENTLY RESIDE IN SOUTH FLORIDA, I CARE NOT! I SO LOOK FORWARD TO SITTING DOWN TO YOUR DAIKON RADISH STEW THAT JUST WRITING ABOUT IT MAKES ME SOOOO HUNGRY.

    THANKS SO MUCH TO YOUR GORGEOUS HUSBAND, DAVID FOR THE ASSIST IN SETTING UP YOUR COOKING/VIDEO PLACE. AND KISSES TO SOLDIER, ROXY, SIR LITTLE BABY AND KELLY FROM MY SWEET GIRL KAT, VIDA!

    Reply
    • Hi Dr Cynthia,

      It is very impressive that you’ve been plant-based diet for 56 years. WoW!🤩

      I’m glad my daikon recipe brought you to my little blog and hear about your life experience when living in Kyoto.

      Asians have a special relationship with daikon radishes, In Chinese culture, on the first day of Chinese New Year,
      everyone needs to eat daikon because we believe daikon brings us “Good Luck”.

      I planted daikons in my backyard. Surprisingly, they grow like weeds and they grow in summer too, but they will tend to be smaller in size. (we’re in Brisbane, the summer is scorching here)
      Maybe you could try growing your own too, they’re true “the poor men’s superfood”, so easy to grow.

      Finally, David, Soldier, Roxy, Sir little baby and Kelly want to say big thank you. They’re sending their love to South Florida! 🥰

      Sincerely yours,

      Shu-Chun xx

      Reply
  2. I SHALL BE PREPARING YOUR DAIKON RADISH STEW…EVEN THOUGH I CURRENTLY RESIDE IN SOUTH FLORIDA, I CARE NOT! WHAT I MEANT IS THAT THIS DISH COULD BE CONSIDERED A “WINTER” DISH. LIVING IN SOUTH FLORIDA, THERE IS NO WINTER TO SPEAK OF…WE DO HAVE A FEW DAYS WHEN THE TEMPERATURE MAY DROP DOWN TO SIXTY DEGREES, OR A BIT LOWER, SAY TO THE FIFTIES….I HAVE ALWAYS FOUND THE HOTTER THE TEMPERATURE THE HOTTER THE FOOD IS ONE OF THE KEYS TO GOOD HEALTH AND A LONGER LIFE….I AM SO HAPPY I FOUND YOUR VIDEOS… THANK YOU, AGAIN

    Reply
  3. Hi

    Looked at one of your recipes and sorry to tel you that Worcestershire sauce is not vegan as it contains anchovies

    Reply
    • Hi Jo,

      Thanks for your feedback.
      I’m aware Worcestershire sauce is not vegan, I must forget to address “vegan” Worcestershire sauce.
      I’ll fix it now.

      Shu-Chun xx

      Reply

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