What did you cook or eat today (June 2025)?

Four hours in the kitchen messing about -

Took three adjustments and test patties to get the prawn dumpling filling just so, pic of the test patty because I know JAS_OH1 approves of the test patty method 👍
IMG_3315.jpeg


Then came the folding which was a nightmare.
My rice papers are much, much smaller than the YouTubers I watched so I had to scale it all down quite considerably.
IMG_6495.jpeg

The wrappers require very precise timing to be pliable and sticky but when they’re sticky enough to stick together to hold the filling properly they also constantly stick to your hands and if you wet your hands to try and prevent it happening whatever you touch becomes too wet to stick! It was so fiddly.

Anyway I persevered and tried out many different wrapping methods, there were many fails and ditched attempts.
The reddy pink ones I was happy with, they are much larger. I was aiming for at least a two decent bites.
IMG_6496.jpeg


I steamed them as instructed and was beyond excited to try them as I’ve never steamed them before.
Big mistake. The rice papers were beyond cooked and were gack. They brought nothing to the party at all.

I won’t be attempting this again for a long ol’ while and when I do I’ll go back to my old methods that work.
I’ve removed all the prawn dumpling filling, chopped and sliced it up and mixed it with Kewpie mayo.
It’ll make a very nice sandwich filling, not four hours worth of effort nice but nice anyway, hopefully 😂
 
SandwichShortOfAPicnic said:
Four hours in the kitchen messing about -

Took three adjustments and test patties to get the prawn dumpling filling just so, pic of the test patty because I know JAS_OH1 approves of the test patty method 👍
View attachment 129587

Then came the folding which was a nightmare.
My rice papers are much, much smaller than the YouTubers I watched so I had to scale it all down quite considerably.
View attachment 129589
The wrappers require very precise timing to be pliable and sticky but when they’re sticky enough to stick together to hold the filling properly they also constantly stick to your hands and if you wet your hands to try and prevent it happening whatever you touch becomes too wet to stick! It was so fiddly.

Anyway I persevered and tried out many different wrapping methods, there were many fails and ditched attempts.
The reddy pink ones I was happy with, they are much larger. I was aiming for at least a two decent bites.
View attachment 129588

I steamed them as instructed and was beyond excited to try them as I’ve never steamed them before.
Big mistake. The rice papers were beyond cooked and were gack. They brought nothing to the party at all.

I won’t be attempting this again for a long ol’ while and when I do I’ll go back to my old methods that work.
I’ve removed all the prawn dumpling filling, chopped and sliced it up and mixed it with Kewpie mayo.
It’ll make a very nice sandwich filling, not four hours worth of effort nice but nice anyway, hopefully 😂
Click to expand...
You're a champ!
 
SandwichShortOfAPicnic said:
I steamed them as instructed and was beyond excited to try them as I’ve never steamed them before.
Big mistake. The rice papers were beyond cooked and were gack. They brought nothing to the party at all.
Click to expand...
Nothing ventured, nothing gained. At least you tried. The next time, they'll come out perfect.
 
Inspired by badjak and her focaccia recipe I went to make my weekly pan bread and:

Added in 1/2 a large red onion thin sliced on the mandolin and caramelized in 1/2 cup butter with 3 fresh shishito peppers. I didn't cook the peppers. Tossed in a shake or so of turmeric for color and added in the brown butter that was leftover as I mixed the dough.
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Let it rise once then punch down and in the fridge overnight. Took it out before going to work and after I got home made it into pan bread.
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It fried up nice in avocado oil.
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Good crumb too, it's nice and light and the flavors are mellow. I think I'll go with homegrown garlic next week...
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Hey Barriehie, medtran49, or anyone who has experience with ancho chili peppers: I was reading that I should toast them to amplify flavor and them remove the stems and seeds before grinding. I have an electric spice grinder. Do I really need to remove the stems and seeds?
 
JAS_OH1 said:
Hey Barriehie, medtran49, or anyone who has experience with ancho chili peppers: I was reading that I should toast them to amplify flavor and them remove the stems and seeds before grinding. I have an electric spice grinder. Do I really need to remove the stems and seeds?
Click to expand...
I'd at least remove the stems! I take some kitchen shears, NOT as nifty as SSOAPs, and cut off the stem end and then you can cut the ribs holding the seed part to the chili and it pops right out. Umm, are they fresh or dried???
 
JAS_OH1 said:
Hey Barriehie, medtran49, or anyone who has experience with ancho chili peppers: I was reading that I should toast them to amplify flavor and them remove the stems and seeds before grinding. I have an electric spice grinder. Do I really need to remove the stems and seeds?
Click to expand...
When buying dried chili's I just cut off the stem end and shake out whatever seeds come out.
 
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