Leonie Dukes
Uncategorized

Making Dumplings

0

A very enjoyable couple of hours today learning to make dumplings at Otao Kitchen in Richmond. I got to eat lots, and brought home a couple more containers for dinner.

The vegetables have been chopped very finely, ready to be mixed with the pork mince. The dough has been made, and is resting before being rolled out.
The dough is cut into 32 pieces, each one to be rolled out to make a wrapper.
We were taught a number different ways to fold the dumplings – only two worked out for me, the others were very messy.
The dumplings were all steamed. They can then be cooked (or reheated) in a frying pan if desired.
I ate enough for a decent lunch, but there were still plenty to take ho,e.

Leave a Reply

Your email address will not be published. Required fields are marked *