Steamed to release the yummy broth, then lightly fried they are absolutely irresistible and go down a treat.
Ah, the famed New York Reuben… what would it be without a generous helping of sauerkraut? Just another layered sourdough sandwich filled with thin slices of corned beef and Swiss cheese, nothing to write home about. It’s probably safe to say then, that with the ingenious addition of pickled cabbage to the sandwich, it is one dish which has singlehandedly helped… [Read more…]
Chanterelles, or Girolle, are a wonderful addition to grilled chicken or steak, but if you're on a budget try them in these flavourful little dumplings. Delicious!
Sauerkraut is an acquired taste, but when stewed it tastes a little like caramelised sweet and sour onion and makes for an interesting dumpling stuffing, especially paired with the wonder aromas and flavours of dried porcini.
The fish, crisp on the outside but meltingly soft on the inside, goes so well with the combination of sweetness and nutty flavours in the sauce and the silky smooth pasta with its tart but creamy goat's cheese filling.
Who would have thought that something so simple, made with only 5 ingredients could taste sooooo good! Mmmm blueberries and cream... I'm still licking my lips with delight.
This particular recipe and method is a cultural melting pot: traditional Polish stuffing, wrapped in Chinese wonton pastry for ease of preparation and shaped as Italian ravioli. Cooked then fried for extra flavour. Making me hungry as I "speak".
I've always been a fan of Asian dumplings. These bite-sized morsels are complex in flavour and textures, but surprisingly easy to make. They can be devoured on their own with a dip in soy sauce and sliced ginger, or my favourite, plunged into steaming noodle soup.
April 9, 2012
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