[Text by Jordan Frand]
[Photos by Jordan Frand & Jen Plaskowitz]
HUNGRY STILL? More like hungry FOREVER.
All of us here at Slideluck HQ have a healthy appetite for delicious snacks and even more delicious puns. When we opened up a copy of our photo-cookbook HUNGRY STILL and found a recipe for dumplings, we couldn’t resist. Because everyday we dumplin’. Because to dumple, perchance to dream.
Slideluck Lunchshow at Sandbox Studio is always an exercise in working with what you have and improvising on the fly. So vases become rolling pins, catering trays become gigantic pots, and whatever vegetables we can find at the local market become meat substitutes. We doctored Fan Shi San’s dumpling recipe a bit by getting rid of the pork and adding carrots, cabbage, chives, and some garlic. Oh, and we fried the dumplings too. Because – once dumpled, twice fried!
Here’s what Fan Shi San has to say about the dumpling recipe that accompanies his photo series, Two of Us:
“I started Two of Us in 2009. I photographed people who grew up as an only child in China with an imaginary sibling. They are all an only child as a result of the strict 30 years of the One-Child Policy. This is a recipe provided by a girl in the series who said, ‘Each dumpling has the same size and the same taste.'”
- 500g flour
- 200g cold water
- 150g ground pork
- 150g finely shredded mushroom
- 5g salt
- 5cl rice wine
Prepare the dough: Stir cold water slowly into the flour, knead the dough into a smooth ball. Divide it into small pieces. Roll each piece into a 10cm diameter circle. Prepare the filling by adding the pork, mushroom, salt and rice wine together, stirring until well mixed. To make the dumplings, place a spoonful of the filling into the middle of the dough, wet the edge and fold it over the filling, pinching the edge to seal. To cook, boil a large pot of water and add the dumplings. Cook for 15 minutes. Drain and serve.Posted on