Dumplings

My kids prefer home made dumplings, or Jiaozi as they say in China.  I have to make them a few times every month.  And I always have one of the kids to help me with them. Because it takes some time to make them..

Favourite filling; minced chicken, cabbage, spring onion, garlic, fresh ginger.

The plate is designed by Lansheng Li for Spin, China.

The sauce is mega important!! I like to mix Japanese soy sauce, a touch of rice wine and freshly squeezed ginger. All mixed together. Yum!! 

I buy the dumpling (jiaozi) wrappers in a local Asian store. I normally buy the gyoza skins.

About 50 dumpling/gyoza wrappers

INGREDIENTS

500 grams of minced chicken

2-3 spring onion, finely chopped

A hand full of finely chopped cabbage

Squeeze in some ginger (if you like ginger)

1 piece finely sliced garlic

1 table spoon rice wine

1 table spoon soy sauce

A touch of sesame sauce

Mix it all together

Prepare a table with the bowl of minced chicken

A glas of water

A wooden board to put the finished dumpling at. It should be a bit damp so they don’t get stuck.

A table spoon.

And then you put a table spoon full of the mix in the middle of the wrapper.

And then you dip your finger in a glass of water, and dampen the outer wrapper ring before you fold it together. Press the ends of the wrapper seal it to close. The water makes it easier.

Make little pleats all around the dumpling.

Cook them in a wok or a frying pan. You need a lid.

Add oil in the pan, add some dumplings. Fry more a short while.

Add water to the pan til the bottom is full, put the lid on. When the water is gone, then you let them fry on one or two sides (If you like them fried)

Enjoy!!!

This is really nice to do with a group of friends. And you can freeze the ones you dont use!!

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Swedish Pastry Chef of the year

Yesterday Disa Molin won the Swedish Pastry Chef of the year in Stockholm!! It was two very exciting days before they finally decided who would win.

Franciane Tartari had an allergic chock, and as fast as she was done she had to be rushed to the hospital. I have never seen anyone be as stubborn as her!

Franciane Tartari in action!

Parts of the contestants pastry!

Disa Molin

With her winning piece! And it tasted fantastic! Especially her plate dessert. The flavours were exciting, sweet but not to much.

Congratulations Disa! You had the best flavours of them all!! Well done!

Yummy

AEG just launched their Mastery Range. There is for example a steam oven, the stoves can feel the size of the pans etc.. Everything that will make it easier to cook.

To celebrate they had invited the famous chef Klas Lindberg, and professor Charles Spence. And these two had created a lunch where you dine with your senses. For example, if you eat something spicy and listen to soft music, you don’t sense the food as spicy as when you listen to rock. I can recommend you to read about it if your interested, his book is called Gastro Physics.

If you eat with your fingers, instead of with cutlery. You experience the food and taste totally differently.

Roe deer from Småland!

A very intresting lunch!

Wines of Germany

I went for a combined wine tasting with some mushroom picking yesterday with Wines of Germany and Neonatur.

We tried out some Pinot Noir, and there were some really good ones! Wagner Stempel Pinot Noir Siefersheim was very nice and a favourite, and the spätburgunder Julis was a cheap and very fresh Pinot Noir.

And then the mushrooms, well I came home with nearly nothing. I mainly found poisonous ones.

Patrik from Neonature was the perfect mushroom Guide! Thanks!

Inkognito

It doesn’t look much from the outside, but when you get in there the place looks really cool, And then you see their cakes, so even if you plan to have lunch. Go for a cake too;)

Then you walk up the little stairs with your food, or cakes and try them out. Yummy😋⭐️ I had a Dulce de Leche cheese cake, and it was so good! It was sort of a pre lunch cake.

The latte looked beautiful, and tasted delicious! I can totally recommend this place! And the service is great!

Lilla Fiskaregatan 23, Lund

Mat & Destillat

One of the best restaurants in Lund. It is situated where there used to be a famous bakery, so it is nice that you still can eat there.

A classic restaurant with a French vibe with very stabile good food. The pike perch I had was perfect with the smoked sauce hollandaise and it’s grilled lettuce.

And then we had the Portabello Confit with mushroom mayonnaise some pickled chanterelles, crispy cabbage and some enoki mushrooms. This was both beautifully to the eye, and the palate.

The service is good, and I would recommend you to book a table.

The pike perch was 289 kronor, and the Portabello Confit 249 kronor.

They have a good selection of wine and drinks, and also very good non alcoholic alternatives.

INFO@MATOCHDESTILLAT.SE /

TEL:

046 – 128000

Kyrkogatan 17 – 22222 – Lund