My last little post before I head to HK is in anticipation of a great little place that's popular in Central called Little Bao. Worth the wait and so hard to choose which bao to chow down on. But, the appetisers were so inventive on Asian fusion and everything I love cooking having a mix of British and Chinese culture in my upbringing.
They do these great short rib beef dumplings. I definitely can't contend with theirs, but I adore short ribs - and the cut works so well for asian flavours, it's a main element in a lot of my supper clubs.
It's a meat which isn't sold widely enough in supermarkets, but you should always go to the butcher for this sort if thing, as you'll get a beautiful marbling of fat and meat to slow cook to beefy heaven. I get mine from Turner and George, who deliver and you can order from online. It's worth the 4am-7am pre work order time slot I promise.
Last week I had to defrost the freezer as a new one was being delivered. Playing "eat the fridge and freezer" contents all week led to some interesting combinations. (Onion bhaji and fish cakes?!). I realised that I have FOUR different types of dumplings in the freezer, and it was almost an intervention in itself of my dumpling/potsticker obsession. So, as a form of therapy...I cooked one last batch ahead of the exciting trip to Hong Kong. This is actually two recipes, the first is beautiful as it stands.