World Dumpling Championship

      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 ...

 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...