Today Katrina Beikoff, author of “No chopsticks required: my family’s unexpected year in Shanghai”, was the delicious belly guest.  She  shared her stories and Ayi Tina’s dumplings.

AYI TINA’S DUMPLINGS

500g Pork Mince
Tbsp Soy sauce
Few drops sesame oil
Tsp Ginger
2 Tsp rice wine vinegar
1 clove garlic finely chopped
Handful Coriander inc stalks
Chives or spring onion
Salt
Pepper
Dumpling/wanton wrappers

Dipping sauce:
Vinegar
Coriander
Spring onion

Method:

Mix the pork mince and other filling ingredients.  For extra crunch and a little Chinese cabbage, but Tina (and I) find the coriander stalks are enough.

Assemble various helpers (children) to construct dumplings.  Alternatively, settle in front of daytime TV while assembling dumplings (choose a Chinese soap opera for the authentic experience).

Place about a teaspoon of the pork mixture in centre of round dumpling wrapper.  The trick is then not only to fold wrapper into a half moon, but to tuck in each wing before sealing the semi-circle.  Use water, or a slurry mix of water and corn flour, around the edge of the wrapper to help seal the dumpling.  Pinch the edges together to create seal and give that lovely ripply edge to the dumpling.

Plunge dumplings carefully, a few at a time, into boiling water for about six minutes to cook.

Meanwhile make dipping sauce by adding favourite flavourings to vinegar:  I prefer as much coriander as the vinegar can handle plus a smidge of chilli.

Please note measurements are only a rough guide, adjust sauces etc to taste preference.

MORE COMING, SORRY, VERY BUSY WEEK (OR 2)