I love a good cooking project.

Especially one that’s all about simple repetition. Something I can sit down to, put on some good music and quietly create. Dumplings are that thing for me. Let me preface, I say that in a generic term as it’s really anything that’s got dough and stuffing that involves some kind of shaping.

Whether it’s rolling, cutting and shaping stuffed pasta, or the production line of perfect circles waiting for that pierogi filling, and of course the magic of any kind of Asian dumplings.

Devoting the time to deciding on the filling, then sitting down to fold and shape, watching them come to life in my hands. I love the excitement of experimenting with a new fold shape - it gets me every time. I love that it’s a practice, each time just a little different than the other with their uniquely beautiful (and delicious) result. There’s always this level of satisfaction that comes with being able to put these little gems in the freezer for future me to be thankful for.

It’s also one of the best things to do with someone. Sitting together, talking, folding, comparing our results. To me, there really isn’t any better way to connect with another person than over food.

I love the stories I hear about this practice too. Like the one from a friend who used to be put on dumpling making duty as a kid by his mom. Dumpling making was a weekly ritual for them and it always involved using leftovers from the weeks’ cooking. The fillings were always different; leftover spinach & tofu, or beef and carrots and broccoli, whatever was there they made use of. They would just sit together and fold dumplings and it’s a memory that will stick wit him forever. And now as an adult, he’s doing the same with his daughter. I think about how many other families have done or are doing the exact same thing, whether it’s dumplings, or gnocchi, tortellini, or anything else for that matter.

It makes me smile every time .

These small moments.

They matter so much. Even when it doesn’t feel like it at the time.

The other thing I take from them is the reminder that it’s the opportunity to do more of my favourite thing in the kitchen which is; using what you have, getting creative and not worrying about it being perfect.

Because cooking is after all practice. A delicious one at that!

What’s Cooking This Week: Spot Prawn Dumplings

Spot prawn season is in full swing and if you know, you know - they’re super tender, sweet gems that I look forward to all year. I experimented with this filling a couple years ago and they’re usually requested by someone in the family. I don’t add much to flavour them because I want to let the prawns shine one their own. You can do this with any other kind of prawns you’ve got and please, have some fun with shaping them! Here’s a few links to dumpling shaping that I’ve learned from; 4 basic shapes HERE and some more advanced ones HERE

Spot Prawn and Scallion Dumplings

• 1.5 to 2 lbs spot prawns, peeled and finely chopped

• 2 cloves garlic, minced

• 2 scallions, finely chopped

• 1 tablespoon Shaoxing cooking wine

• 1 tsp sesame oil

• salt and white pepper to taste

• 30 dumpling wrappers

Combine the prawns, garlic, scallions, Shaoxing, sesame oil, salt and pepper in a bowl. Mix well to combine but to not over work. Set aside.

Place wrappers on a flat surface. Spoon 2 teaspoons mince mixture onto the centre of each wrapper. Brush edges with cold water. Fold up sides and form into whatever shape you like, making sure to pinch and properly enclose the filling. Place on a tray lined with parchment paper and cover with a tea towel.

Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve with your favourite dipping sauce.

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