I forgot to ask about the fried dumplings..
Ive not tasted, seen or smelt any like yours in all my 31 years. Your fried dumplings make up some of my earliest memories and I cant believe I forgot to ask about them.. the smell, the taste, the texture..
How do you get them so perfectly golden on all sides..? No milk.. no butter but still the softest centre ever known.. how comes they never burn in the dutch pot.. the edges dont touch the pan but they too are just as perfectly golden as the rest..how do you do it?
Flour I have, water I have, salt I got.. but.. but it’s just not quite right..
Was it the time taken to kneed the dough.. maybe it was the perfect balance of water to flour or maybe it was just the perfect mix of you and anything you put your hands to that did it.. I’m going with the latter..
I figured out soup of many varieties.. stew peas.. curry goat.. I even started frying fish.. I know you’d be proud since I was adamant I would never. That was undeniably and categorically your job.. but I guess you cant now..
But Im gutted I never asked about the fried dumplings! That will be one culinary experience I cant pass down to my children. One the world will miss.
Till next time. X