Heron and Grey, Dublin

imageHaving a view of a fortune tellers stall from your seat is not usually an auspicious start to an evening of fine dining. However, despite a visit from Michelin within a few months of opening, Heron and Grey is definitely not your average fine dining establishment. Following in the footsteps of Canteen and Fish Shop,they are located in Canteen’s old spot in Blackrock Market in deepest, darkest South Dublin . They serve a five course (really nine courses) explicitly seasonal set dinner menu for 48 euro a head, with a shorter two or three course lunch menu. What is particularly unusual is that they have managed to do this without, on the evening I visit, any meat, and with only one fish course. While this is business as usual for me, for my parents and brother, it’s a bit of a change. This innovative (for Irish palates) approach could be because head chef Damien Grey hails from Australia. Front of house is provided by Andrew Heron (hence the name), who does a great line in friendly banter combined with an encyclopaedic wine knowledge.

imageI had looked at the menu in advance, which follows the ever popular list three ingredients with no description format, and honestly, there was not a single thing on it which I would have picked out myself given the opportunity. So it was doubly impressive that this was one of the best meals I have had in years. One of the great things about Heron and Grey is the size. The kitchen was literally five feet from our table, so any query we had about the meal or how a dish was prepared was happily answered by the chefs as we worked our way through the meal. We started off with freshly cooked bread and whipped pine needle butter. I’m not sure pine needles and butter needed to be introduced, but it was certainly an interesting flavour. We then moved on to the first dish, burnt goats cheese with tempura courgette flower,  lemon gel, chipotle mayonnaise, and a black garlic puree. The overall effect was rich, but cut through with the lemon gel for balance. Impressively, the chipotle did not dominate the more subtle flavours of the goats cheese and courgette flower. It was my parents first introduction to chipotle, having been immune to the burrito wars of the past few years in Dublin, and it’s safe to say they were converts. Our next course was a tasty cauliflower cheese dish in a glass bowl, with pickled shallot, and blow torched on top to finish. This was the only one of the four cheese involving courses which my cheese fearing brother couldn’t manage, and we battled for his portion. image

Next up was a dish of black Russian tomatoes with salted cherries, wasabi creme fraiche, wasabi snow and a tomato consomme gel. Gels and snow feature heavily here. Following this was a delicate plate with fennel cured diced corvina with fish roe, yuzu curd, crisped skin and a squid ink rice cracker which was a particular favourite, even for a fish sceptic like myself. I had no idea Ireland even had corvina, a fish more typically found in Pacific waters, nor had I ever seen it on a menu here, but apparently it was freshly caught off the south coast. The strong marine flavours from the squid ink, roe and corvina were balanced perfectly with the creamy yuzu curd to make a light but satisfying dish. This was followed (I know, it really was 9 courses) with a palate cleansing puree of pear and liquorice with a chardonnay vinegar reduction to add a little bite. Our next course was a comforting portion of aged rice risotto with olive oil and parmesan, and a garnish of pickled enoki mushrooms and crisped quinoa, grains and fennel seeds. We were then provided with a cheese course consisting of a dab of soft Crozier Blue cheese on a homemade lavash bread with red currant.image

We switched from our Albarino and Syrah at this point to the impressive dessert wine list complete with Muscat, Sauternes, a red dessert wine, tawny port and Pedro Ximenez. Even with so many courses, and varying appetites in the group, we left comfortably full, which is an impressive achievement that many tasting menus cannot claim.  Our final two courses were a coconut creme with pineapple marinaded with rum and spices with a coconut snow, and a final secret dessert of chocolate mousse, praline crisp and a chocolate which we were told they had made once for a particular diner, and had been so popular they decided to serve every night. This sums up the whole experience really. Heron and Grey is a warm, generous kind of a place, without a hint of pretension despite all the gels, snows and Michelin worthy cooking.

Heron and Grey 

Blackrock Market, 19a Main Street, Blackrock, Co. Dublin.

Ph: 01 212 3676/ 087 608 3140



Talento Gelato – The Best Gelato in Dublin


My corner of Dublin 7 is a mix of the traditional and the new. We have an independent publisher and bookshop, which backs onto a working stable. You can get a cheese toastie and pint of Guinness in Frank Ryans, or clams with sherry vinaigrette and a glass of Txacoli at Fish Shop next door. In April, one neighbour had a notice up in their front window with the local mass timetable. Two doors down, there was a poster urging people to vote yes in the same sex marriage referendum. Sorrento, the chip shop on Arbour Hill, is the perfect mix of traditional and new. It has the same 1970s tiled decor of my grandparents kitchen, and serves traditional chipper fare, with whirly burgers and battered sausages advertised on star shaped neon cardboard handwritten signs. hey also sell the best ice-cream you will ever eat.

I’m not a big ice-cream/gelato fan normally, I find it a bit bland. I’m the type to buy Ben and Jerry’s and then fish out all the non-ice cream bits with a spoon and leave the rest in a puddle in the bowl. My first time trying Talento Gelato was after a few pints in Mulligans, when himself decided on a midnight snack. I have to admit I was sceptical about the sign advertising freshly made gelato. Cristiano, the maker of the gelato was working behind the counter, and apologetically answered our request for pistachio ice cream by explaining the good pistachios were not in season yet, and instead he could only offer buffalo milk and Sicilian blood orange ice cream. Himself bought a large portion for €4. I spent the rest of the walk home trying to wrestle the spoon out of his hand. The gelato was something else altogether, rich and light and full of flavour. If I hadn’t been told it was buffalo milk, I would have spent days trying to figure out what the rich,tangy taste of the gelato base was.

The next time we stopped by the gelato on offer was pistachio, rosewater and saffron made with tender pistachios the size of pinenuts. It was delicate and perfumed, exactly the kind of thing to end a meal with. When we asked him about the gelato he was making, Cristiano explained that growing up in Romania he had never even heard of it, but from the day he first tried it, he was hooked.  He studied to make gelato at Carpigiani Gelato University in Bologna and has been making it in Dublin using traditional methods for the past year.  He showed us the ingredients he used, including different varieties of vanilla pod and chocolate from Madagascar and Tahiti which he used to flavour his gelato. It was impossible not to be impressed with his passion for what he did. I should add he did not know I had a food blog when he talked us through all this, he was just happy to explain his craft to anyone with a bit of interest.  Talento di Gelato ice-cream is also on sale at the Temple Bar Food Market. Cristiano is planning to set up his own gelateria in the next year, and to run gelato making classes.Until then, it’s worth a trip to Arbour Hill just to get a taste of the best gelato in Dublin.

Drunken Cockles

Drunken Cockles



Cockles have a pretty longstanding association with Dublin, thanks to Molly Malone. Every schoolchild in Ireland (and Denmark apparently) learns it in school, although the bit about her being a lady of the night on the side is usually glazed over. I didn’t realise it had such international appeal until I came across a busker singing it at Dupont Circle on my first night in Washington DC last week.  You don’t see cockles much in Dublin these days, possibly due to the rumour that they were in fact the cause of Molly Malone’s death, but you can visit her decidedly voluptous  statue instead (nicknamed ‘the tart with the cart’ in true Dublin fashion).

I’ve actually only spent about a week of the last month in Dublin, so this recipe actually comes from my recent time in Holland, and combines Dutch cockles with spicy Turkish lamb sausage. Lamb and seafood may seem like an odd combination, but apparently it’s traditional in Wales, and does actually work well together, so bear with me. The recipe is adapted from Food 52. It serves 2 as a main meal with crusty bread, or 4 as a starter portion.



  • 500g cockles
  • 5 cloves of garlic, finely chopped
  • 2 shallots, sliced
  • 1/2 head of fennel, thinly sliced
  • 2 spicy lamb sausages, skins removed and sliced into small chunks
  • 250ml white wine
  • 150ml cream
  • Chopped fresh parsley (optional)


  • Soak the clams in a large bowl filled with salty water and leave for twenty minutes.
  • Strain and repeat this three times to get out all the grit.
  • Heat some olive oil in a large saucepan over low-medium heat and saute the shallot and fennel for 10-15 minutes until soft.
  • Add the garlic for the final three minutes.
  • Add the sausage meat, increase the heat a bit and cook until browned all over (about five minutes).
  • Add the wine and bring to the boil.
  • Add the cockles, cover with a lid and cook for five or six minutes until they are open.
  • Add the cream for the final two minutes of cooking.
  • Sprinkle with parsley and serve with some nice bread (you won’t need to season it, the cockles are very briney)

#MyHomeTownGuide – Five Gourmet Spots in Dublin

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Dublin’s culinary scene has gone through a boom over the last few years, with new restaurants opening every week in the city. The strength of Irish food lies with fantastic ingredients like organic beef, freshly caught fish and artisan cheese. Dublin has a lot to offer foodie visitors these days, and there is more than can be included here to try, but these five places represent some of my favourite things about Dublin’s gourmet scene right now. What are your favourite places in your hometown? Add your favourite photos to Twitter or Instagram with the hashtag #myhometownguide to win.

1. L.Mulligan Grocer

L.Mulligan Grocer is a truly Irish gastropub. The idea of serving anything other than a toasted cheese sandwich has not traditionally found much favour in Dublin, but L.Mulligan has mastered the art of high quality casual dining in a cosy pub setting. The pub sells craft beer only (no Guinness) along with a careful chosen selection of wines from small producers and whiskeys from all over Ireland and Scotland.The menu features traditional Irish dishes like cockles and mussels and boxty with a gourmet flair, each with a suggested craft beer pairing.  In the past few months, this has almost become a second home for me and the welcome there place is always great. You can pop in for a drink, a bite to eat, or both.

L.Mulligan Grocer, 18 Stoneybatter, Dublin 7

L Mulligan

L Mulligan Grocer

2. Temple Bar Food Market

The Temple Bar Food Market has been an institution in Dublin over the past twenty or so years. Run every Saturday in the heart of Dublin’s slightly touristy Temple Bar quarter, the market showcases the best in Irish food. You can buy anything from Irish artisan cheese, to organic vegetables to locally fished oysters. The market sells both ready to eat food and ingredients, and is open rain or shine. You can sample one of Ireland’s less celebrated culinary inventions, the breakfast roll, here if you dare. It combines all the ingredients of an Irish fried breakfast into a baguette, and is not for the faint of heart.

Temple Bar Food Market, Meeting House Square, Dublin 2

Temple Bar Market

Temple Bar Market

3. Etto

Etto is a recent addition to the Dublin scene and has been receiving rave reviews left right and centre. The owners and chef have recently returned from London and have brought with them some great inspiration. Small plates with an Italian flavour or larger mains are served, like chicken liver and lardo terrine, and gnudi with brown butter and sage. The menu changes regularly, but my favourite pork belly and smoked eel croquettes are a definite must-try. The wine list is well chosen, and they are pioneering the idea of excellent wines and proseccos served on tap. The perfect place in Dublin for a relaxed, casual meal.

Etto, 18 Merrion Row, Dublin 2

Image Courtesy of Jenny Mattews

Etto: Image by Jenny Matthews

4. Fallon & Byrne

Fallon and Byrne has everything a foodie could possibly want. They combine a gourmet supermarket, deli, wine bar, cocktail bar and restaurant across three floors in their city centre location. You can get every possible ingredient on the ground floor, along with some great coffee, sandwiches and cake while the upstairs restaurant offers a more formal setting in one of Dublin’s loveliest dining rooms. My favourite part personally is the huge wine cellar in the basement where you can enjoy a glass (or a few) of wine along with some cheese and charcuterie plates for a reasonable price.

Fallon & Byrne, 11-17 Exchequer Street, Dublin 2

Fallon and Byrne

Fallon and Byrne

5. The Greenhouse

To celebrate special occasions, the Greenhouse is my favourite spot in Dublin. Chef Mickael Viljanen combines flavours from his native Finland with local ingredients to create a fantastic modern Irish cuisine with a Nordic flair. Dishes are complex with contrasting and complimenting flavours. Great use is made of local seafood, and foraged ingredients. The lunch menu is particularly good value for the level of cooking on offer. Although it doesn’t have a Michelin star (Yet!), this is my favourite place to experience real Irish fine dining. A place to push the boat out.

the Greenhouse, Dawson St, Dublin 2

Foie Gras Royal

Foie Gras Royal at The Greenhouse

Show us your favorite spots to eat, stay and play in your hometown and win a getaway to any of the US cities featured in Earth’s Finest City Guide! To participate, just upload an image of your favorite spot in your hometown to Twitter or Instagram with hashtag #myhometownguide and tell us where you live and what makes the image special and you will be entered to win automatically

Disclaimer: This post is sponsored by Fiji Water as part of their #myhometownguide campaign.

Forest Avenue, Dublin

Forest Avenue

Dublin is a small enough city, but the culinary scene has been buzzing for the past year or two. Forest Avenue is a recent opening that has garnered a lot of attention from local foodies which I had been looking forward to trying for quite a while. After making a 9:30pm booking, I was riddled with guilt. I’m always worried when I get a last sitting booking that I’ll be keeping people from their homes. I needn’t have worried, both when we arrived, and when we left, the place was absolutely buzzing despite being a Thursday. It was a welcoming spot to visit. I love the decor in Forest Avenue, it has a definite Kinfolk kind of vibe to it. Very spare and elegant, with nice details like the neutral toned cushions and the stag’s skull on the wall. The kitchen is open and  amazingly serene, with the pass lit up by some gorgeous copper lamps.

Forest avenue bread (1)

On Wednesdays and Thursdays, Forest Avenue offer a great value ‘neighbourhood menu’ with two courses for €27 or three for €33. There are two options per course so between us we managed to try everything. A great start was provided by some amazingly light potato bread and dense crusty bread with a cinnamon and aubergine spread. I went for a blue cheese, pear and walnut starter. I’m not quite sure what was involved, they had run out of the original starter dish on the menu but this was delicious. I had veered away from the duck liver starter, worried that it would be actual pan fried duck liver, but instead it was a beautiful parfait that tasted very much like foie gras.

Cod Forest Avenue

A further theatrical touch was added by the waitress grating a whole fresh horseradish root over neighbouring plates with a microplane. I went for the beef cheek which was a rich, melting piece of meat accompanied by a gorgeous carrot puree, kale, onions,  horseradish and the most flavourful boiled carrot I have ever tasted.  It was an elegant and tasty riff on flavours you find a lot in traditional Irish cooking. Both dishes had lots of simple flavours combined beautifully. The cod main with mussels and leeks and a Jerusalem artichoke puree was equally delicious, even for someone like me who isn’t a huge fan of cod.

Forest Avenue Cheese

We had planned to go with two courses, but the food was so fantastic we continued on with a dessert and a cheese plate. The dessert was an elegant take on the nursery classic rhubarb and custard. The cheese was the Irish farmhouse classic, Milleens. I like to see Irish cheeses on the menus in Dublin, we have a lot of fantastic artisan cheeses around at the moment and I can’t understand when places to defer to French or Italian classics instead. The wine list was short but well curated, with a nice selection by the glass so we were able to pair with each course. They also have some craft beer choices, which is a huge plus in my book. Unfortunately, I’ve managed to forget what exactly we drank, but I definitely remember a fresh tempranillo and possibly a Riesling. Either way, we had four glasses between us and all of them were lovely. Forest Avenue is a great new addition for Dublin, and well worth a visit.

Forest Avenue, 8 Sussex Terrace – Dublin 4 – Ph: 01 667 8337

K. Chido, Dublin

K Chido

Dublin hasn’t quite got on board the whole food truck scene that the US have been pioneering the past few years. Walking home at 2am on a visit to Williamsburg last year, the main street looked like some kind of festival, with truck after truck selling amazing food to the inebriated masses. There is no better way to lure me to a country than the prospect of a toasted cheddar and avocado sandwich on artisan sourdough at 2 in the morning. I was ready to apply for a greencard on that alone.

With that in mind, K Chido is probably one of the early steps in the direction of a food truck culture in Dublin, and if they’re all this good, I will be thrilled. Authentic Mexican food served out of a brightly coloured truck, currently located in a former cash and carry storage room beside the Four Courts. There are some brightly coloured pallet benches and tables, along with some heaters and cute mexican decor. Food ranges from 4-6 euros for tacos, quesadillas, burritos and fajitas.

K Chido Taco

The food tastes fresher and lighter than a lot of the Mexican food offered in Dublin’s ongoing burrito war. It is seriously messy stuff. I have never emerged from here without some visible food stain on my clothes, but maybe the more elegant among you might fare better. They offer a good selection of veggie options too. I’m a fan of both their tacos and their fajitas, which come with lots of thinly sliced beef, cheese, and juicy sauteed veg along with some gorgeous sauces. They have a really nice but very potent mango relish that I like to put on everything. The tacos are the proper soft corn kind, not the crispy things El Paso tried to lure us towards in the nineties and early noughties when we all discovered Mexican food.

On top of everything, the staff are lovely and friendly. When a friend managed to lose half of their taco filling to the floor, they brought her over replacement filling in a little dish. They also serve coffee, which I’m reliably informed is great. When my work takes me back to the Southside in a few months, I will definitely miss this place.

K. Chido, 13 Chancery Street, Dublin 7 (Open 8:30am-3pm)

Fish Shop, Dublin

Fish Shop

It seems to be a problem of mine that whenever I am preparing to leave a place, I find a great local spot. A week before leaving my childhood hometown for the unfamiliar streets of North Dublin, I visited Fish Shop in Blackrock. Peter and Jumoke brought their talents from the London street food scene back to Dublin, setting up a lovely kitchen at the back of Blackrock Market selling home made fresh fish and chips from an upcycled outbuilding. The fish is locally sourced and delivered each morning, so the menu changes from day to day. There’s a focus on the environment, recycled wood was used to make the fish shop and its outdoor seating area, and all of the take away packaging is compostable.

Mussels Al Ajillo

When we visited, mussels with ajillo and battered haddock jumped out from the menu. We added some home-made chips with tartare sauce for good measure. Peter and Jumoke chatted away to us as they made the food in front of us, even whisking up a batch of beer batter for the fish then and there. There are benches made from recycled pallets at Fish Shop, but we decided to bring our food down to the small seafront to enjoy the view. The mussels were fresh and juicy, with the garlic and wine adding enough flavour to complement without overwhelming. The haddock and chips were light and crispy, with a fresh clean taste. The tartare sauce had that lovely yellow colour and thick consistency that you only get when its properly homemade. Best of all, the fish and chips didn’t leave you with that greasy, heavy feeling that a lot of fish and chips can.

Fish and Chips

Since we visited, they’ve opened up a pop-up kitchen in the Grape Escape Wine bar in the market, serving dinner from 7-10 Thursday to Saturday. I’ll definitely be finding my way back to South Dublin to give it a try.

Fish Shop, Blackrock Market, Blackrock, Co.Dublin

085 704 1542

Spotted by Locals – Dublin

Dublin Sept 022_phixr


When I started this blog in 2010, I planned on it being purely for recipes. I was living as a student in Leiden, a small city with expensive restaurants, and couldn’t really afford to get out much. A lot has changed over the last years again, and although I am now a student (of sorts) again, writing recommendations for nice places I’ve tried has become a part of the blog I really enjoy.

As a natural progression from that, I am now also writing for Spotted by Locals. Spotted by Locals is a great travel site with guides to a number of cities around the world, written by locals. It means you can avoid that annoyance that comes from seeking out a place recommended in a travel guide, only to find it has closed down because the guide is three years old! You can also download an app for each city with the guide.

I will be writing about my favourite places in Dublin, both culinary and otherwise. I’ll still be writing some reviews and recommendations up here, but for my full Dublin recommendations, you can find me on Spotted by Locals here.




Etto, Dublin


I have recently returned to legal studies, and in my lectures, we’re told to summarise our point at the start of giving advice to a client. This seems like a good idea for writing in general so to start I will simply say this: Etto is serving some of the best food I have tried in Dublin.

Walking home along Merrion Row on Wednesday evening, I noticed a bustling new restaurant a few doors down from Bang and The Unicorn. An hour later, I saw a an update on Facebook from Coppinger Row for Etto’s opening night. A family dinner was in the formative planning stages for the following evening, and I steered it in the direction of Etto after a look at the unusual menu.

Etto is run by Simon and his partner, Liz, have recently returned from London, and it shows in the innovative food and lovely interior design. The space is small but carefully thought out with a wine bar area at the back and restaurant at the front with distressed vintage tables, and white walls. The Borough Market favourite of Nduja features in dishes on both the lunch and dinner menu. Good quality ingredients are used in simple but unusual ways throughout with nods to Italian, Dutch and Scandinavian influences. Between four people we managed to sample quite a lot of the menu. There wasn’t a single dud among the dishes we tried.

Etto (1)

I went for ricotta gnudi with brown butter and sage, creamed kale with pancetta and chestnuts. At the last minute a smoked eel and pork belly croquette was added out of sheer curiosity. The ricotta were light in texture and rich in flavour, perfectly accompanied by the brown butter and fried sage leaves. The croquette consisted of lightly bound cubes of pork belly and tasted pleasantly smoked without an overwhelming taste of eel (i’m not the biggest fan of eel) . The perennial health food favourite,kale, was turned into a rich and nourishing dish with crispy chunks of pancetta and slices of chestnut.

I also had a taste of my families choices of chicken liver, prune and lardo terrine, veal and pork meatballs, steak tartare, triple cured salmon, mozzarella with grilled pears and walnuts, crispy potatoes with pecorino and aioli. They were all absolutely outstanding, especially the meatballs which were beautifully juicy with little chunks of meat rather than completely minced. Although the dishes look small, they are very filling. I finished off with a generous slice of gorgeous Coolea cheese served at the perfect temperature along with a slice of quince jelly. It was so good, my cheese hating brother actually asked for a second taste.


Simon came and explained the great wine list to us. Along with lots of unusual wines, Etto has excellent house wines and prosecco on tap! The wine is stored in a special cask which keeps it ready to drink for sixty days. Fingers crossed some Dublin bars follow suit, wine on tap is just a fantastic idea. We went for two Spanish red wines, a Garnacha called ‘Plic, Plic, Plic’ and the unusual ‘Gaba de Xil’. Everyone working there was friendly and enthusiastic, and although we had one ordering glitch, it was swiftly remedied.

The bill came to €163 for four people for a really exceptional meal. If you try one place in Dublin, this is the place to try.

Etto, 18 Merrion Row, Dublin 2


Beef and Ginger Jiaozi (Potsticker Dumplings)

chinese food + fattoush 018_phixr

I never heard of dim sum growing up in Ireland. My knowledge of Chinese food extended little beyond sweet and sour until I left Ireland (despite Dublin now having quite a few fantastic Chinese restaurants). It wasn’t something I really became aware of until I moved to Melbourne, with its wonderful Chinatown area. My Australian friends immediately introduced me to the (in)famous Camy Shanghai Dumpling, which provides probably the cheapest and almost certainly rudest meals you could have in Melbourne.  It served dim sum all day and night. Their approach to taking orders was to view them as suggestions, and then generally to ignore them and bring something else, so you got to try quite a lot. I was hooked.

For some reason, it never occurred to me until recently to try making them myself. In London, dim sum was never far away given the reasonably good Ping Pong restaurants, and my proximity to Chinatown. I have yet to find a good Chinese restaurant in Aarhus, but I have two confusing Asian supermarkets within walking distance. I decided it was time to try something new, conveniently just in time for Chinese New Year. This recipe is adapted from Julie O’Neill’s recipe on the wonderful Shananigans Blog. I changed some ingredients due to availability, and gave a nod to their Japanese cousins, the Gyoza, by adding garlic. The dipping sauce is translated from Almanak by Claus Meyer, and pairs nicely with it. It is a little bit time consuming to make, but a simple soy sauce and honey mix would probably do the job if time is an issue.

Ingredients – jiaozi

  • 30 round dumpling wrappers
  • 250g minced beef
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 1 tablespoon freshly chopped coriander
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine

Ingredients – dipping sauce

  • 25g sugar
  • 1oo ml vinegar
  • 25ml soy sauce
  • 2 peeled slices of ginger
  • 1 clove garlic, sliced
  • 2 slices of fresh red chilli

Method – Jiaozi

  • Mix all the ingredients (except the wrappers obviously) in a large bowl together and season well.
  • Leave to sit for a few minutes to allow the flavours to mingle, or refrigerate if not using soon.
  • To assemble spoon a small amount of mixture onto one side of the dumpling wrapping circle.
  • Dip your finger in water and run it around the edge of the wrapper.
  • Fold the other side of the wrapper that does not have filling over the side that does, to create a semi-circular package.
  • To cook, heat oil in a large skillet or frying pan with a lid over a medium-high heat.
  • Add as many dumplings as you can without it becoming too crowded.
  • After 1-2 minutes when the side facing down is golden brown, add about 50-100 ml of water to the pan, keeping the dumplings crispy browned side down.
  • BE CAREFUL, the oil will spit at you like an angry cat.
  • Put the lid on quickly, and leave the dumplings to steam for about 7-8 minutes.
  • Remove from the pan and keep warm while you start on the next batch.

Method- dipping sauce

    • Melt the sugar until liquid in a saucepan over a medium heat until it is lightly golden and caramelised.
    • Add the ginger, garlic, soy and chili and stir.
    • Add the vinegar and bring to the boil.
    • Reduce by half.
    • Strain out the ginger, chilli and garlic and leave to cool completely before serving.
  • This sauce keeps pretty well in the fridge, and the dumplings freeze well before they are cooked, so we had this meal twice in one week.