<\/p>\n
Today Katrina Beikoff, author of “No chopsticks required: my family’s unexpected year in Shanghai”, was the delicious belly guest.\u00a0 She\u00a0 shared her stories and Ayi Tina’s dumplings.<\/p>\n
<\/p>\n
AYI TINA’S DUMPLINGS<\/strong><\/span><\/p>\n 500g Pork Mince Dipping sauce: Method:<\/p>\n Mix the pork mince and other filling ingredients.\u00a0 For extra crunch and a little Chinese cabbage, but Tina (and I) find the coriander stalks are enough.<\/p>\n Assemble various helpers (children) to construct dumplings.\u00a0 Alternatively, settle in front of daytime TV while assembling dumplings (choose a Chinese soap opera for the authentic experience).<\/p>\n Place about a teaspoon of the pork mixture in centre of round dumpling wrapper.\u00a0 The trick is then not only to fold wrapper into a half moon, but to tuck in each wing before sealing the semi-circle.\u00a0 Use water, or a slurry mix of water and corn flour, around the edge of the wrapper to help seal the dumpling.\u00a0 Pinch the edges together to create seal and give that lovely ripply edge to the dumpling.<\/p>\n Plunge dumplings carefully, a few at a time, into boiling water for about six minutes to cook.<\/p>\n Meanwhile make dipping sauce by adding favourite flavourings to vinegar:\u00a0 I prefer as much coriander as the vinegar can handle plus a smidge of chilli.<\/p>\n Please note measurements are only a rough guide, adjust sauces etc to taste preference.<\/p>\n <\/p>\n MORE COMING, SORRY, VERY BUSY WEEK (OR 2)<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Today Katrina Beikoff, author of “No chopsticks required: my family’s unexpected year in Shanghai”, was the delicious belly guest.\u00a0 She\u00a0 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[226,227],"class_list":["post-1924","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-dumplings","tag-pork-2"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/1924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1924"}],"version-history":[{"count":4,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/1924\/revisions"}],"predecessor-version":[{"id":1937,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/1924\/revisions\/1937"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1924"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTbsp Soy sauce
\nFew drops sesame oil
\nTsp Ginger
\n2 Tsp rice wine vinegar
\n1 clove garlic finely chopped
\nHandful Coriander inc stalks
\nChives or spring onion
\nSalt
\nPepper
\nDumpling\/wanton wrappers<\/p>\n
\nVinegar
\nCoriander
\nSpring onion<\/p>\n