In celebration of the Chinese New Year, Joel Robert of Darlings Supper Club will be visiting our Osborne Park store for a demonstration on how to master the art of dumpling making.
Joel Robert is the chef behind Darlings Supper Club where he serves up a “steaming late night rock and roll Asian fusion for everyone to enjoy”. Recently opened Darlings has proved to be extremely popular with a clever menu catering for all to enjoy including a neat sake selection, separate takeaway. With a 3am closing time you can swing past at any hour to enjoy fantastic dumplings and Asian fusion.
We love the look and feel of this hip new eatery located at 47 Lake St, Northbridge. Takeaway orders can be phoned through and picked up at Darlings, but we prefer to sit down and soak up the vibe. If you are feeling inspired to make your own dumplings join Joel at his workshop at Kitchen Warehouse.
Dumpling Low Down
The Chinese are masters in the art of making dumplings and rightly so as the dumpling or ‘jiaozi’ dates back to the Sung Dynasty some 500 – 600 years ago. Therefore, they have had plenty of time to perfect the art! The Chinese choose to eat jiaozi to connote their wishes for good fortune in the New Year.
In terms of fillings there is no set rule as to what should be used or what shape they may be. The filling can be anything from vegetables, meat to seafood. Chinese dumplings may be round or crescent-shaped, boiled or pan-fried. The filling may be sweet or savoury, vegetarian or filled with meat and vegetables. Given the vast size of China the making and serving of dumplings varies greatly across the various regions. For example, dumplings wrappers are made with a rolling stick in most areas of Beijing and Hebei Provinces, whereas in some parts of Shanxi Province and inner Mongolia Autonomous Region, wrappers are hand- pressed.