Dumplings are an activity as much as they are a food. So gather the crew and get wrapping – it doesn’t matter if the sizes don’t match or one is misshapen.
Cooking expert,teacher and author Tony Tan shares how to make a baguette with herbs,spices and omelette,plus two dumplings from his latest cookbook.
Classic gyoza are filled with pork,but adding a touch of prawn elevates the dumplings to new heights.
These Japanese dumplings are juicy on the inside,crispy on the bottom and full of flavour.