World Dumpling Championship

  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; Granulated sugar (or your own substitute) 250 grams; 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... it should be nice and sweet. You could put this in the fridge for later. For the dumpling cases, put the rice flour int...

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 championship, 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. For inclusion in the competition, your film must contain a recipe, an image of your dumpling and a story or anecdote. Dumpling films which fit this year's brief - shifting landscapes - may have an advantage. See the Spin-Off Theatre website for more information. If you ONLY want to submit an entry online, you could still win an award. So, watch this space for more informat...