this post was submitted on 22 Aug 2024
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Dumpling review:
Good flavour - these were pork and ginger. Texture was lacking, but I blame my own cooking. I ended up kind of... Shallow boiling them, draining the water, then putting them pack on with a little butter (I don't really use oil). Let the remaining moisture evaporate as best it could and stirred em around a bit. Finished with soy sauce and la gan mao chilli crisp. Also had broccolini. They came out quite soft and tacky? Still good though.
If you intend on feasting on more dumplings in the coming years get a couple of bamboo steamers like Catfish said.
This is the way. Also, to save the annoying ripping off of the right size of baking paper grab some liners