When running a competition where the requirements for participants include ensuring your dish is original, creative and has top notch presentation, it puts a little pressure on us at ChellzKitchen because we have to lead by example.
It is the last month of the #iCANwin Bull Brand Mince Meals competition on our Facebook page, and we are looking for the best of the best. Therefore, just like my earlier sentiments, we also need to step it up in the kitchen and cook outside of our comfort zone. Full disclosure; I admit, It is not easy, but for such amazing prize monies at stake, all we ask for is a little effort. My tips are to; 1. Look up existing recipes and amend them by substituting suitable elements with Bull Brand Mince Meals; 2. Think of some of your favourite meals and adapt them by including Bull Brand Mince Meals; 3. Garnish! If you are submitting a dish for any sort of competition, online or a live competition, please garnish your plate and give off that high end restaurant feel. This is how I arrived at making these dumplings. I have used rice paper before in other ways, but have been intrigued with these fried parcels for a quite some time now.
Finally, a few weeks ago I became intentional about visiting the Asian supermarket in Block3, where I have assurance that I can get Asian ingredients. I got home and packed the rice paper in my cupboard and forgot about it for a while, because I was in a diet transition. Smaller portions and more greens all the way. One creative evening, I set out to make these parcels. They were challenging and fun to put together and I look forward to making them using different fillings. These rice paper dumplings are crispy on the outside and filled with flavourful goodies on the inside. The crisp gives the required distinction in the flavour palate, as you bite through and are met with delicate yumminess. They’re also much easier than making dumplings and you can change up the filling to your liking.
INGREDIENTS 10 rice paper sheets 1 can Curry Mince Meal 1 small carrot ¼ small green cabbagg 1 spring onion 1 garlic clove Salt and pepper Ginger Oil for frying
INSTRUCTIONS Prepare your filling by shredding the cabbage and carrots finely and dice the garlic thinly . In a large pan, sauté all the vegetables and add Bull Brand Mince Meal. Season and grate in some ginger. Stir in chopped spring onions and set the mixture aside to cool down. Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on. Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape. Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle (cuboid) shape pocket. Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double wrap the filling. Repeat this process with the other rice papers until all the filling has finished. Pan fry the dumplings in your preferred oil over a medium-high heat for a few minutes on each side until lightly golden.
Finally, a few weeks ago I became intentional about visiting the Asian supermarket in Block3, where I have assurance that I can get Asian ingredients. I got home and packed the rice paper in my cupboard and forgot about it for a while, because I was in a diet transition. Smaller portions and more greens all the way. One creative evening, I set out to make these parcels. They were challenging and fun to put together and I look forward to making them using different fillings. These rice paper dumplings are crispy on the outside and filled with flavourful goodies on the inside. The crisp gives the required distinction in the flavour palate, as you bite through and are met with delicate yumminess. They’re also much easier than making dumplings and you can change up the filling to your liking.
INGREDIENTS 10 rice paper sheets 1 can Curry Mince Meal 1 small carrot ¼ small green cabbagg 1 spring onion 1 garlic clove Salt and pepper Ginger Oil for frying
INSTRUCTIONS Prepare your filling by shredding the cabbage and carrots finely and dice the garlic thinly . In a large pan, sauté all the vegetables and add Bull Brand Mince Meal. Season and grate in some ginger. Stir in chopped spring onions and set the mixture aside to cool down. Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on. Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape. Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle (cuboid) shape pocket. Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double wrap the filling. Repeat this process with the other rice papers until all the filling has finished. Pan fry the dumplings in your preferred oil over a medium-high heat for a few minutes on each side until lightly golden.
