Meet Our Team
Shu-Chun( June)
The Creator
David
PT Backdrop Maker & Gofer
Soldier
A Jack of all Trades (A Master of None)
Roxy
Fetch Specialist
Sir Little Baby
Cardboard Recycling Manager
Kelly
Kitchen Bench Guardian Angel
Hello and welcome to Joyfuldumplings.com!
My name is Shu-Chun, but you can also call me June. I began my culinary love journey at a very young age, watching my mother prepare authentic Taiwanese dishes from scratch, and from there, a flame lit.
Born and raised in Taiwan, you get to experience the best of Asian cuisine life! Dishes such as Taiwanese Cabbage Stew and Daikon Radish Stew were regular staples eaten during my childhood- and are still a part of my routine today.
Watching how gracefully my mom prepared the meals and how the family fought over the last bits are my fondest memories. And I knew one day that I would want to share that joy with the world.
In 2013, I turned my joy into a profession and headed to Perth, Australia, to study the Culinary Arts at Polytechnic West. I studied Commercial Cookery and Pastry Arts there and have been working in the industry ever since.
Currently, I’m studying to become a dietitian that is specialized in plant-based nutrition.
In my heart, I knew that I wanted to help home cooks become more effective cooks. So I set out on my mission and began documenting all my kitchen experiences after graduating, and thus joyfuldumplings.com was born.
What Will You Find In This Blog?
Joyfuldumplings.com is an authentic culinary resource for restaurant-worthy cuisine that you can make easily at home.
Ran by my husband David and I, the blog beautifully illustrates the simplistic yet delicateness of preparing home-cooked meals.
Cooking is a therapeutic art form- with a delicious twist! And we wanted to intricately document how home cooks could achieve restaurant-style meals without much hassle.
You’ll also find other useful information, such as:
This little food blog has not only been a joy to work on but is an amazing pastime for my husband and me.
As a recipe developer, you can also see me featured on Food52 and One Green Plant.
When I’m not whipping together a glaze sauce or seasoning Jackfruit, I’m somewhere spending QT time with all my fur babies (Kelly, Sir Little Baby, Roxy, and Solider) and enjoying a fresh bowl of dumplings.
Simple joys!
Hello, Your recipe looks amazing – unfortunately I can’t print it – Could you please help?
Thank you, Sara
Hi Sara, could you please try again and give me feedback? Really appreciate your help!
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!
Hi Dr Cynthia,
It is very impressive that you have been eating a plant-based diet for 56 years. WoW!🤩
I’m glad my daikon recipe brought you to my little blog and to hear about your experiences 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 thrive in summer too, but they will tend to be smaller in size. (We’re in Brisbane, the summer is scorching here).
You might want to grow your own too, they’re a true “poor man’s superfood”, and are so easy to plant.
Last but not least, David, Soldier, Roxy, Sir Little Baby, and Kelly want to say a big thank you. They’re sending their love to South Florida! 🥰
Sincerely yours,
Shu-Chun xx
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
Hi
Looked at one of your recipes and sorry to tel you that Worcestershire sauce is not vegan as it contains anchovies
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
Need Maca Coffee
Hi Muhammad,
Are you looking to buy Maca Coffee online?
Re: Pink Pineapple
Aside from being cute, and as a cancer survivor, I would suggest targeting articles and recipes towards organic pineapples – This culture needs bromelain full -strength!
Thanks for your advice, Lynne.
We’ll definitely do more articles and recipes for organic ingredients.