So I made these a year ago and then promptly forgot I had ever done such a thing. Bizarrely last week Felix said, remember when you made spring rolls, and I was all, NEVER! Then, serendipitously I fell upon the very post where I talked about them.
These are easily vegetarian – just omit the chicken mince (derr) – or turned into a pork version by using pork instead of chicken mince (double derr).
Yes, rolling 40 spring rolls is painful but this is where having 100 kids becomes useful. Sure they might not look perfect (there are spring roll perfectionists who insist they must be tighly and very evenly rolled – no hanging over the edges – so they don’t absorb too much oil) but I only shallow fry them and they sure turned out a treat.
The first time I saw this recipe I refused to believe it was so easy. It comes from Jamie Oliver’s 15 minute meals book and I’ve used it time and time again. He creates a great chicken dim sum recipe with them but the buns were a bigger hit than the chicken in my house. There’s a great cucumber pickle he served with it though which I’ve put below.
The main thing to remember with these is to not over mix them. Jamie does it in a food processor (for speed basically) but I generally do it by hand because washing a food processor is a bastard of a thing I actively try to avoid.
Think of it – loosely – like a scone dough. Bring it together, form a log, portion it and voila!
I have a group of friends that range from school days, through university and up to Twitter who try to get together once every four to six weeks to have dumplings. We call ourselves the Twitter Lunch Club, TLC for short, which is appropriate because sometimes emergency dumpling summits are held if one of us is in crisis.
One of the dishes we have at our favourite dumpling establishment is this pork dish, served at room temperature which is covered in this thick, sweet, addictive sauce. I can’t recall what it’s called on the menu, we sit there and reel off dish numbers to minimise delay in getting food on the table.
But I’m here to tell you I have replicated it. I’m certain it will take me a couple more goes to perfect it but sweet LORD it is good.
As with basically everything I cook it is not technically hard but this one does take time. I actually did it over two days because I realised after I’d started I’d really left my run too late.
This recipe for dongo pork (best name ever) comes from my current favourite cookbook, Adam Liaw’s Asian Cookery School. He won Australian Masterchef a few years back and has done so much to make Asian cookery more accessible to those of us wary of the wok.
I bought my pork belly from an Asian butcher, their pork is always far superior to what you get at a skippy* one.
Sometimes you make something that forces you to slow down. For me that normally involves baking and I love it. You can’t rush yeast, a cake needs time, dough wants methodical kneading, pastry asks for, well, everything.
So I saw this recipe on Smitten Kitchen and while I am not the greatest fan of zucchini I needed to make it instantly. What I didn’t realise was it was going to force me to go slow and follow a number of steps. I am, in reality, a much more ‘bung it all in and hope for the best’ cook.
It’s based on a Julia Child recipe and while I own her voluminous Mastering the Art of French Cooking Volumes 1 and 2 I have never cooked from them. So I was, in effect, uninitiated.
You have no choice but to slow down but I was making it for dinner so didn’t want to slow down and got a bit cranky with the whole thing. Salting zucchinis, par-boiling rice, slowly sweating off onions, it doesn’t sound like much but for a weeknight #everyfuckingnight it was frustrating.
But dagnammit it tasted out of this world which annoyed me even more (and everyone except Felix inhaled it). So my advice is definitely make it but go into it with patience, a willingness to wash up a lot and the knowledge you will be handsomely rewarded.
If you’re not already, follow me at Instagram, search the hashtag #everyfuckingnight and you will see a feed of the dinners I am cooking my boys.
This dinner is solely thanks to my dear friend S who knows the best places to have dinner, always checks in on me and is breeding olympians. She’s made this as the kids meal on two occasions we’ve been over for dinner – the second time because they all loved it the first.
It’s a dinner standard in her house and will now be in ours.