Making dumplings at home is one of the most rewarding cooking projects available — not because it is quick, but because the process itself is the point. Gathering to make dumplings is a tradition in Chinese households for good reason: the folding requires two hands, the conversation fills the time, and the result is food…
The dumpling is one of the oldest foods in human culinary history — a simple concept (filling wrapped in dough) that has been independently discovered and elaborated upon by cultures across the world. From Chinese jiaozi to Georgian khinkali, from Polish pierogi to Japanese gyoza, the impulse to encase something good inside dough and cook…
Scotland has some of the finest raw ingredients in the world: wild venison, smoked salmon, hand-dived scallops, wild mushrooms, neeps, and one of the world’s most polarising meat preparations — haggis. What happens when these ingredients meet the techniques of Chinese dumpling-making? In Edinburgh’s more creative kitchens, the answer is: something genuinely worth eating. Why…
