Actually I am slightly less dumpling like this week, although this weight loss thing sure is sloowww. However last nights supper was fresh, light, yet delicious, and I am sure it helped things along nicely...
I was watching Rude Boy Food on Food TV the other night, Aaron Craze worked at Fifteen, Jamie Oliver's restaurant in London then won a competition to start his own pub. He is also on Market Kitchen from time to time. I was all prepared to cringe at the Mockney references, and at times all the faux wide boy nonsense was a tad irritating. But he can cook, and all three dishes were food I would want to eat, although probably not while freezing my tits off on a grim Southend beach....
Somerset Cottage on Sunday. I can wholly recommend these classes, you will undoubtedly come away having learnt a trick or two, have some great recipes, and a lovely lunch, what could be better? The dumplings at the class were pumpkin, but I fancied pork , which is what Mr Rude Boy whipped up also.
Dumplings are quite easy to put together, and rather therapeutic to make. The trick is to make a whole batch at once, then freeze them.
The mixture is simply a bit of chopping and stirring, then it is just a case of filling each wrapper, while resisting the temptation to overfill.....you don't want fat little dumplings bursting out of their wrappers do you?
The following made 47 dumplings, I used 6 per bowl of soup, and froze the rest.
500 grams minced pork
3 spring onions finely chopped
3 tbsp shaoxing cooking wine (or a splash of sherry or ordinary wine)
3 tbsp soya sauce
1 tbsp sesame oil
Knob of ginger about the size of your thumb, grated
Handful chopped coriander
1 red chili deseeded and chopped (or use chili flakes)
zest & juice of a lime