A busy weekend is a good weekend and boy was it busy. I can’t believe it is Tuesday already. Some friends of ours invited us around for a Korean BBQ on Saturday. It was my very first one, and let me tell you, it certainly lived up to the hype! Everything was cooked to perfection and so damn tasty. The entree was an assortment of unusual (but delicious) Tempura goodies. I’m talking zuccini flowers and sesame leaves. The sesame leaves (as in the seeds) were super crunchy and had a really punchy sesame flavour, so good! It was the tastiest leaf I’ve had all year. It was fantastic to try some different foods, foods I had no idea you could actually eat. So “Gun bae” (or cheers in Korean – yep I had to google it) to Wona and her sous chef Charlie – everything was de-lish!
On Sunday Seb and I popped in to see Simon and Jenna at The Hungry Workshop. These guys are letterpress printer specialists and kindly showed us exactly how they weave their magic. If you haven’t heard of them you should pop over to their website and check out their amazing work. If you’re looking for a little something for your loved one on February 14th, they’ve just printed a range of super cool Valentine Day cards that feature the work of some incredible Australian artists (recently featured on The Design Files blog). Jump on over to their online store and buy a card or two before they’re all gooooooone!
Our trip to The Hungry Workshop certainly made us hungry, so Seb and I decided to make a huuuuuuuuge batch of these Gyoza dumplings. These are Seb’s own recipe and it seems to change every time, so it was hard to pin this down on paper. You’ll most likely need to get the gyoza wrappers from an Asian grocery store, but your local supermarket may stock them. These parcels of goodness are a little time consuming but really easy to make. They’re the perfect little entree for a dinner party. We quite often make a big batch of these and freeze some down. They’re a good little snack when you get home after a boozy night! ;)
500g pork mince
handful of finely chopped corinader plus extra for dipping sauce
1 tbsp minced ginger
3 cloves finely chopped garlic
1 tbsp of sesame oil
2 tbsp soy sauce (or to taste) plus extra for dipping sauce
1 onion grated
sweet chilli sauce
1. Grate cabbage and onion into a large bowl. Then add finely chopped garlic and coriander. Add pork mince, ginger, sesame oil and soy sauce and mix thoroughly.
2. Spoon a small teaspoon of mince mixture on 1 half of a wrapper. Remember not to add too much or it won’t fit! With a wet finger, brush one half of the edge with cold water. Fold over wrapper halves over to enclose filling and press edges together to seal. Make small folds to ensure they don’t come unstuck!
3. Cook in a lined bamboo steamer for a good 10-20 minutes. Remember that the mixture needs to cook thoroughly in the steamer. If you don’t have a bamboo steamer add a centimeter of water to a fry pan and let them cook for 10-20 minutes.
4. Optional – for extra crispiness, once steamed add your dumplings to a lightly oiled fry pan until golden brown on one side.
5. To make a dipping sauce, fill a small dipping bowl with soy sauce. Add a couple of spashes of sweet chilli sauce and some finely chopped corinader.