Time to Wrap up the Dumplings

We’ve made it the end of March and thankfully to a long weekend. 

 

So how did you go with your challenge?

 

I don’t know about you but I really enjoyed the challenge this month. It was fun to execute and very delicious. It’s also broadened my cooking skills.

 

My goal for the month was to make the following:

 

Potstickers – Something I’d made before but I wanted to try again and find a way to challenge myself with them.

Pierogi – I’d heard a lot about them and they intrigue me.

Chicken and Dumplings – The American comfort food i’d heard a lot about.

Either (or both) Gulab Jamun and Golden Syrup dumplings – Both sweet dumplings served in sauce.

 

Surprisingly it was the sweeter side of the challenge I didn’t really get to. Anyone who knows me knows i’m addicted to sweets but I just didn’t find the right opportunity. That’s not to say I won’t still try in future (realistically I still have another day left in the month).

 

Potstickers

Specifically, I made Gyozas. To up the challenge to myself I made them completely from scratch, Wrappers and filling. For the wrappers I used this recipe. It was pretty simple and surprisingly easy, I may never buy the premade ones again. The filling I just made up myself. I used mushrooms, wombok, water chestnuts, oyster sauce and fish sauce. They were a hit with the household.

Pierogi

Never having tried them I wasn’t 100 percent sure how they would go but they were quite good. After a lot of research, I landed on this recipe, however I used some elements for a few different places to get my final product. They were very tasty and I would love to give them another go. I’d actually love to try and make some sweet ones as well. This recipe in particular caught my eye.

Chicken & Dumplings

Holy cow this was soooo good. I will definitely be making this again. Though I might wait until the weather cools down a little. I never understood the hype but now I totally get it. The thing here is the creaminess of the chicken soup and the dumplings themselves. I did add extra herbs but otherwise I basically followed this recipe. If you’ve never tried it I would most definitely recommend. This is a perfect winter comfort dish.

Other Things

Though not really a challenge as i’ve made them before I did make some filled steamed bao. I used Jamie’s recipe for the dough and made a chicken mince and mushroom filling to go inside. They were delicious and made for great lunches for the next few days as well. We dubbed these beauties Bao Chicken Wow Wow and served them with steamed greens, fried rice and spring rolls for a bit of a feast.

So that was my March. I’d love to know what you tried this month. Did you try something new, step up the challenge on an old favorite or just stick to something you know and love? Share your plates on Instagram or Facebook and tag @thegammiecreativekitchen and #tgckstepuptotheplate or you can comment below.

 

Now go out and enjoy your Easter weekend! Wheather you spend it in the kitchen, out and about or just relaxing I hope it’s filled with chocolate, good food and great friends.

 

Lil

 

February Wrap Up & March Theme

I’m not sure how it got to being half way through March already but it is so it’s (past) time for a new challenge theme.

But before we get to that lets see how we went with the February challenge.

My goal was to make the following:

 

Pastry – Something I’d always shied away from in the past.

Bread – We eat it all the time so why not give it a go.

Poached Eggs – something that seems simple but can be tough to master.

 

Pastry

I was going to a picnic and I decided to make some tarts. One sweet and one savoury. So the challenge was on to make my first batch of pastry. It turned out well though it was certainly not perfect. I made a savoury pastry to cover both tarts and went with a simple construction for lack or pie tins. My savoury tart was filled with caramelized onions and tomatoes tossed in balsamic vinegar. The sweet was a mix of macerated yellow and white nectarines and blueberries. They went down well with the picnic crowd so I was happy with that. I can see where blind baking has its place if i’d wanted a crispier finish to my pastry. Overall the pastry was not overly difficult to make BUT the middle of summer in QLD is not the peak conditions for making it. I’m interested to see the difference a coller kitchen temperature makes as it starts to cool down.

 

Bread

Who doesn’t love a good cob loaf? No one, so I challenged myself to make one from scratch. I definitely need more practice but it did turn out ok. It didn’t turn out light and fluffy inside like a shop bought loaf but one I filled it with dip and baked the insides it didn’t really matter. I made 3 loaves in total and two of them were transformed into classic cob loaves and the other we ate half of. It wasn’t the best for eating on it’s own. In the end it’s definitely something I’d like to have another go at. And probably try some other forms other than just a cob.

 

Poached Eggs

I’ve never been big on eggs so i’ve never really bothered to master the art of cooking them. But as i’ve started to warm up to this basic ingredient and i’ve I especially like them better when I cook them the way I like them. To me poached eggs should have a just cooked white and a runny yolk. I had a couple of goes at this but I feel I got better at it each time. Practice makes perfect they say. Served each week on toast with cherry tomatoes, feta and a little fig jam or marmalade they came up quite well and I was pleased with myself in this achievement.

 

Other Things

What I didn’t get to and I wanted to try was Pizza dough but after making bread I’m no longer afraid to give it a go and when the opportunity arises I intend to give it a whirl.

I also am getting better a scrambled eggs but i’ve been working on that one for a while.

Somewhere between a pastry and a bread, I also tried my hand at some cheese and Vegimite scrolls. They looked great but the dough needs a little work as it wasn’t the best type of dough.

So that was my back to basics but i’d love to hear what you tried? Or if you’ve given any of the things i’ve tried a go ho has that gone for you? What things do you want to try again? Comment below, Post a picture on Instagram or Facebook #TGCKstepuptotheplateand tag @thegammiecreativekitchen , or send me an email to get in touch.

 

So, onto the next challenge…

 

I have a couple of things I want to try for this one. Though I have made them in the past I want to give potstickers a go. It’s been a while and i’d like to try some different flavours. I also want to try making pierogi. I’ve heard a lot about them and they intrigue me. I may or may not also try the classic chicken and dumplings. On the sweeter side i’m looking at either (or both) gulab jamun the classic Indian restaurant dessert and Golden Syrup dumplings. Of course this all depends on how the month pans out but we’ll see how we go.

 

If your looking for some more ideas here’s some I found after a quick search on Pinterest.

Whatever you choose to do, remember, it’s not about getting it perfect, it’s about giving it a go.

So set youself a challenge and step up to the plate.

Lil