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  Banh  Ja'neuk These Cambodian desert dumplings are a treat! Thanks to Norwich Sea Scouts who tested this recipe yesterday. Serves 20 with two dumplings each. Ingredients:- Split Mung Beans 400 grams; Glutinous Rice Flour 400 grams; 1kg bag of granulated sugar (or your own substitute); Vanilla bean paste; Warm Water; Small bag of sesame seeds. For the sauce Sugar (you don't need more than the bag above!) Fresh Ginger - a big fist shape. Coconut milk - one tin. Method Cook the mung beans as if you are making rice. Once they are sticky, take them off the heat and let them steam in the last of the liquid with the lid on. This will make a good paste when you mash the beans with the back of a fork.  Now flavour with the sugar and the vanilla. I used 4 heaped desert spoons of sugar for 400 grams of mung beans and then two teaspoons of vanilla. Taste and see... you could put this in the fridge for later. For the dumpling cases, put the rice flour into a bowl and add some warm w...
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Dennis Knodel joins the World Dumpling Championship Team!

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Dennis Knodel K-nose it all!! This year, we have the joy of welcoming Dennis Knodel to our team. He was made by championship competitor and Austrian Knodel Queen: Fiona. Her superb cookery club: SCRCC at the Silver Road Community Centre runs amazing cooking classes for kids and adults throughout the year. See Facebook for more information:  Silver Road Cookery Club Dennis will be helping you to upload online entries to the championships, so that you can compete wherever you are in the world. You don't have to be present at our live cooking heats on April 4th to stand a chance of cooking in the November finals. If you ONLY want to submit an entry online, you could still win an award. So, watch this space for more information very soon.
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World Dumpling Champion 2024!

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      Andy Barklem with judges Josh Smith and Zena Leech-Calton, photograph Nick Butcher. Andrew Barklem talks dumplings with Eve Stebbing. You are our this year's World Dumpling Champion. How does that make you feel? Delighted to have a new dish inaugurated into the World of dumpling cuisine.   Were dumplings special to you growing up? Not so much special, I always found them rather unique.   Can food express something about the soul of a place? Scouse being adopted from the seafaring Scandinavian's stew 'Lob-Skause', is a favourite stew of Liverpudlians, I decided on the idea of substituting the potatoes with dumplings.  This dish has a restless soul and like its forebears, needs to travel.   Why do you think recipes like this get handed down from one generation to the next? A good place to hang out in the home as a child is the kitchen as there you are permeated in the generations of your culture.   Can you imagine anyone in your family making ...
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Jo Green, World Dumpling Champion 2023 on stories of home and why dumplings make her happy.

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 Jo Green winning  World Dumpling Championship 2023, photograph Nick Butcher. I'm very proud to hold the unique title of reigning world dumpling champion! My sister (Laura Apps-Green) was the champion in 2022 which I'm sure reflects our childhood with many happy hours spent baking with our mum. As a child we often had chicken casserole with Norfolk dumplings. This is still a family favourite. My winning dumplings were a combination of my favourite flavours. I decided to create a sweet comforting dumpling dessert using local produce. After several evenings of experimenting and tasting, I came up with almond and cardamom dumplings with freshly picked rhubarb, orange and ginger. Dumplings are like a warm hug in a bowl. So adaptable for many dishes. Recipes are particularly special if they have been handed down through the generations. It gives you a strong connection with your family's history. I hope my children will continue to make my sweet dumplings for their future famili...
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