DISCLAIMER RE FOOD ALLERGIES OR INTOLERANCES: Dumpling Mania / Lou Wong / dumplingmania is unable to cater for any food allergies and intolerances. I am unable to guarantee any products used in my recipes are free of nuts. Some products may contain traces of nuts or msg. CARWARI Toasted sesame oil has on the label: May contain traces of tree nuts. It’s cold-pressed from Central American Sesame and is a product of Mexico (but is a Japanese brand Carwari);Yeo’s sesame oil has no mention of ‘tree nuts’. (product of Singapore) Other sauces or products used in which there is no mention of nuts on the label: Lee Kum Kee or Megachef Oyster sauce; Kikkoman or Pearl River Soy Sauce: La Pedriza Grapeseed oil, Al Arz Tahini/Sesame paste; Chinkiang Black vinegar (glutinous rice, wheat bran, salt, sugar).
Watch this professional dumpling chef make siu mai. He applies the filling as if it’s a spread so that it will stick to the wrapper and minimize air bubbles (which cause the wrapper to fall away from the filling). He rotates the siu mai in his hands as he uses the blade of his spreader to add more filling and to compact it into the wrapper.
June 24, 2014 as seen in The Herald Sun & news.com.au
Where to whip up your kitchen skills in Melbourne…here are our picks for some of Melbourne’s best courses to do this winter.
“Winter cooking is different to other seasons,” says Rob Large from the CAE. And he would know. As CAE course product developer, he’s in charge of putting together the popular range of Winter Warmer courses at the college. “We’ve got 10 new courses this coming season…trends come and go, but there’s a couple of our classes we can never take off,” Rob says. “Spanish tapas has been on for about four or five years, and if we would ever take our Essential Dumpling course off, people would riot.”
‘Team Dumpling’ was a group of 10 who worked with me to make about 100 dumplings in just 2 hours for the 60+ attendees of the Professional Development Day at Stephanie Alexander’s Kitchen Garden Foundation. Stay calm & make dumplings!
RECIPE: Radish, fennel, ruby red grapefruit
- Radishes: Using the Japanese mandolin, grate the radishes
- Fennel: Cut into paper thin slices.
- Ruby red grapefruit: cut into chunks.
- Dressing : 1 T (tablespoon) Sherry vinegar, 2 T olive oil (virgin of course), 2 tsp Dijon mustard, a dash of ruby red grapefruit juice. Sprinkle with black sesame seeds, freshly ground black pepper and ground cinnamon.