Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
It’s National Dumpling Day so I couldn’t resist whipping up some dumplings quickly. I used shop-bought skins becasue I didn’t have the time to make them from scratch today (recipe here if you have the time!), but I did make these once fancy with a crispy skirt! Ingredients Method
I’m not sure it would truly count as Spring if I didn’t make something glorious and green with wild garlic! If you can’t get wild garlic, or it’s out of season, you can use garlic chives as an alternative and still get that lovely allium flavour through the dumplings. If you can’t get these either you can replace with spinach, …
These easy to make dumplings look rather impressive. They also happen to be vegan, but if you wish you can add other flavours to the mix such as oyster sauce, fish sauce, or replace the tofu with an alternative source of protein. If you want, you can also make a large batch of dumplings and freeze them. Simply line a …
An adaptation to the bao recipe my mum taught me for when you are shorter on time but still want something delicious! While Chinese recipes often call for pork, specifically fattier cuts such as belly of pork, I use minced turkey thigh in many of my dumpling recipes. Turkey is a leaner mince in comparison to standard pork mince (5.5g …
Easy dumpling skins which the whole family can enjoy rolling out and filling. If you don’t have plain flour, use strong white bread flour and increase the ratio of corn flour in the recipe by up to 25%. Corn flour adds a silkiness to the skins, even with normal plain flour, while the high gluten content of bread flour could …