Not a fan of quiche? Here, three brilliant chefs share what they’ll be serving over the bank holiday instead.
⅓ tsp ground white pepper65ml chicken or pork stock3 spring onions, finely slicedTo make the dough, combine the flour and salt in a large bowl, then add the hot water, stirring with chopsticks. Add the cold filtered water and stir again until loosely combined, then tip the dough out onto a lightly floured work counter and knead until smooth. The dough will be crumbly at first, but it will become smooth and soft after some persistence—don’t be tempted to add any more water.
To make the filling, combine all the ingredients except the stock and onion in a bowl. Using your hand to mix in one direction, gradually add the stock until it is completely absorbed. The meat mixture should be sticky and have resistance. You want to break down the proteins in the meat so that it does not taste mealy and instead has a smooth and bouncy mouthfeel when you eat it.
Wet a butter knife and scoop out about 12g of cull yaw filling onto a dumpling skin. Fold the skin in half to cover the filling and press the sides together. You shouldn’t need water to close the dumplings as the moisture from the fresh dough will be enough, but if you had stored the discs or used too much dusting flour, then you can use a dab of water. Transfer to the prepared baking sheet and repeat with the remaining skins and filling.
Bring a large saucepan of water to the boil and drop in the dumplings one by one. Make sure you cook the dumplings in small batches so they have room to bounce around happily. Cook for 4 minutes, or until all the dumplings float to the surface of the water. Remove with a slotted spoon and keep warm. Spoon the dressing and Sichuan chili oil into the bottom of 5 bowls, then place 5 steaming hot dumplings into each bowl, and garnish with the spring onions and onion. Serve with the chili oil.Skye McAlpine’s Rhubarb and Cheddar Tart
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