What I find hardest about this blog is that very often, I don’t follow a recipe. In fact even when I do, I rarely follow it to the letter. (Baking is probably about the only exception to this rule.) Which is fine, it’s creative and makes use of what I have available in my kitchen. However, the fact that I’m not following a script makes it pretty tricky when it’s time to blog about what I’ve created! I guess I need to get better at measuring and noting what I’m using, but that’s often counterintuitive to how I cook.

Anyway, if you follow me on Twitter or Instagram you’ll know that I’ve become obsessed with chinese dumplings/potstickers/gyozas. Inspired by two fantastic books (Chinatown Kitchen and The Hairy Bikers Asian Adventure) I decided to give them a go. My first attempt, I went to town. I made my own dough, hand rolled and cut the wrappers or “skins”, and they were a triumph. But because of making my own wrappers, they took an absolute age. Good news is, you can make them and freeze them. So – own wrappers or not – it’s always worth (at least) doubling what you need and popping them in the freezer. They actually cook pretty well from frozen too, so they make a brilliant cheat meal or snack (in my case).
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