Hope you guys are well and, if you live in the UK, are enjoying the long awaited summer sunshine that the weather gods have finally bestowed on us. I’m thrilled that the weather is finally improving, although I am not able to take full advantage of it yet. I’m off to London today for a week to prep my bachelorette flat for completion so I’ve spent the last few days prepping for this.
I don’t have that much to do once I get to London, other than get rid of some furniture, pack up bits and pieces I used for staging, give the place a bit of a clean (as it’s probably quite dusty) and mow the lawn. Other than that I plan to sit out in the sun, perhaps hit some shops and visit a friend or two, although since it’s Bank Holiday here most have them are out of town unfortunately. It’s going to be interesting as I need to get rid of a bed, mattress, fridge, sofa, table and chairs so towards the end of my stay, I expect to be having ready meals cross-legged on the floor!! Inspired by green yet still cool spring here in the UK, I made some potstickers filled with vibrant green edamame (although green peas would work just as well) seasoned with Japanese horseradish, popularly known as wasabi. These dumplings are not hard to make and worth the time spent, I promise. I personally find making the dough and rolling the wrappers quite therapeutic, but if it’s not your thing, you can use shop-bought dumpling wrappers instead. In terms of pleating, you can be as ambitious as you like. There are a lot of various creative ways to seal Chinese-style dumplings (I found this video from Red House Spice useful), but if that’s too hard, simply fold them up into half-moons and ‘stand’ them on their bums so that the seams are facing up – this will create a nice, flat surface area that will crisp up nicely during cooking. I hope you’ll like these and hopefully, I will be in full-blown summer recipe mode by the time I come back.
250 g / 2 cups plain flour 1 tsp fine sea salt 150 ml / just under 2/3 cup hot water
