So I’ll tell you what; it’s SO simple. Because honestly, who wants to make complicated things? Complicated does not equal yummy.
We’ll start with the Miso soup, because this is the easiest soup you can ever make, and you’ll think twice before ordering it in sushi restaurants because they really are overpricing it!
All you need is:
Red Miso paste (this can either be bought on eBay very cheap, or if you are lucky to have a nicely stock Asian store close by!)
Tofu (if you want or have it lying in your fridge)
Spring Onion (Chop the green part, and you can save the onion bulb for other foods-remember: we like using everything on our foods to reduce food waste!)
That’s it guys, just throw everything in a pot and bring to a light boil. I would say the Miso paste to water ratio is 1:4, or just taste it, which is my best tip in the kitchen…..
How else do you know if it will be good?
The dumplings are a little bit more intricate but so worth it!
The ingredients that I usually use is
Minced meat (I usually use a mix of pork and beef for extra flavor)
A package of dumpling wrappers: Yes, pre-packaged because I remember the first time I made dumplings alone in my under equipped kitchen in Barcelona. I had to use a cheap red wine bottle to try and roll out the dough and ended up just drinking the wine instead of eating dumplings out of frustration. Don’t do this to yourselves guys.
Some more of the chopped spring onion (if you want you can use the bulb here for example)
2 Tbsp Fish Sauce
2 Tbsp Oyster Sauce
1 Tsp Roasted Sesame Oil
3 Tbsp Soy Sauce
Mix all the ingredients in a bowl, separate all the little dough disks on a surface, and place little clicks of the mixture in the middle of each circle.
Dip your finger in a bowl of water and paint one half of the circle, then fold over the circle to create a half-moon. Press them sides together, and then here comes a little trick to make them look like real professional ones:
At the rounded side of the half-moon, start to fold over the rounded side by doubling the dough so to say, then repeat this around the whole dumpling. Press hard so the fold stay folded.
This takes a bit of time but when it’s done, heat a pan and add oil (not olive oil guys- when you heat olive oil it becomes bitter because it has a really low burn point, keep the Olive oil for colder dishes or to finish dishes off!) .
Once the pan is hot, place the dumplings on their side and let sizzle for 1,5 minute. When thy are golden on one side, quickly throw 3/4 cups cold water on to the pan and immediately put on a lid.
Yes it will sound a lot and it will steam a lot but we are infact steaming them so there is no need to worry!
Let them steam for about 3-4 minutes, and then remove and serve.
See? That wasn’t too hard! Let me know if you try the recipe and what you thought of it!
Enjoy my pretties!