hiya bucks in Bourne End, Flackwell Heath, Marlow, Wycombe, Wooburn April 2016 | Page 28

Rachel’s recipes ...

C hinese Dumplings
100g chinese cabbage,
shredded
100g pulled pork
2 spring onion, grated
1garlic clove, crushed
1cm piece ginger, grated
splash of soy sauce
1tbsp oil

Combine the pork, cabbage, spring onion,
garlic and ginger in a bowl.

Add the tablespoon of oil to a large non-stick
frying pan and place over a medium-high heat.

Add a couple of drops of soy sauce and use
your hands to bring the mixture together.

Place the dumplings in the pan for 2 minutes
until they turn golden brown on one side.

One by one, add a teaspoon of the mixture
to a dumpling wrapper, wet one finger and
dampen one side of the dumpling wrapper.
Fold the other side of the wrapper over
the mixture and press together the edges,
making sure no air is trapped inside.

Turn the heat down to medium and add
enough water to cover the bottom of the pan
and place a lid over the pan – this will steam
the dumplings.

Pleat the edge by making small folds – feel
free to be creative.

Continue to cook the dumplings for about 5
minutes or until the water has evaporated.
Check that the dumplings are soft and remove
from the pan.

Repeat these steps until you’ve used all of
your dumpling wrappers.

Serve on a bed of shredded cabbage and
enjoy warm.

Rachel Gerrish is a professionally trained chef who lives and works in Buckinghamshire. In 2015, at the age of 22, she set up
her own business, Rachel’s Creative Cooking. She currently runs after-school cookery clubs for primary school children teaching
them basic skills in how to prepare quick and easy dinners, with a creative touch. Rachel is also a Paul Harris Fellow.
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