January 24, 2012
Pinterest. I love it. This newfound interest somewhat explains the lack of blogging (although the main reason for that is that Will is using my macbook for the Straddie project - more on that later) but the main thing about Pinterest is how damn cool it is to just be able to, with one click of the button, bookmark that awesome image/recipe/idea that you previously didn't have a good way of filing. For an organisation freak, it's a dream come true.
Now, I love it, I spend a lot of time looking at stuff, but I also think I now waste less time looking for stuff. You find people that like the stuff you do, and hey presto, at your disposal are images of all the things you want to look at! Or make! Or dream about! Or cook!
Yes, cooking. It's a veritable wealth of information, images that make you drool, that make you want to cook and then ideas for food that you never knew existed. Hooray.
So it was via Pinterest that I found this recipe. It's for those delectable Chinese dumplings, which are dumplings when they are steamed but potstickers when they are panfried. Do you know how much I love them? A lot. A potsticker is that perfect combination of crispy, chewy, savoury, juicy, bite sizedness and it comes with dipping sauce. It's the perfect food for me. And all those different fillings too! So when I came across this cute little image of home made dumplings, I had to make them myself. It seemed like madness what with time being so scarce but I wanted those little suckers so badly, I had to do it.
So I did. I followed the recipe and shunned the food processor to hand chop everything except the pork which I did whizz in the Magimix, and the ginger, which I got out of the frozen stash of grated ginger I keep. I didn't make my own wrappers since I thought this might be the bit I could really screw up and I wanted them to be at least half good. So I bought pre made gowgee wrappers (for $1.90 a pack of 30, it seemed the sensible thing to do) and then sat and meditatively wrapped and crimped each one (and I made 75 in total), before laying them out on a tray, and freezing them for that quick fix.
The kids actually liked them. We loved them. They were crispy, succulent, flavoursome. As I was filling them, Will and I kept commenting on how good the raw filling smelled. The dipping sauce was the perfect accompaniment and they looked beautiful. All up, about 90 mins of preparation and about 10 minutes to cook. Worth every moment. Happy to answer questions over technique but you know, it was easy. Easier than I thought it would be and a very good investment of time.
You know, often you think you don't have time. Time to do anything. Now that I'm a working mother, I can't even fathom how I used to fill my days. We feel so busy, we feel like there's no time, and especially not time to make home made Chinese pork dumplings. The truth is we do have time. We aren't that busy, we just like to complain about it - lord knows I do. But we should all make time to nourish our souls and learn something new, because that's what makes us feel good. Happy Chinese New Year.