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The supper club is held in my home in London Fields, Hackney. It is like a dinner party in the tradition of a Vietnamese feast with homemade Vietnamese food.

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Vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds.

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Video Recipe: Steamed Pork, Prawns & Jerusalem Artichoke, Cabbage Dumplings

Cabbage dumplings with pork and King prawns

Serves 3/4

Makes approximately 36 rolls

Ingredients

6cm ginger, peeled, finely chopped

1 shallot, finely chopped

1 spring onion, finely sliced

200g minced pork

75g Jerusalem artichoke, peeled, finely chopped (optional)

150g king prawns, peeled, chopped 1 cm

Pinch of pink pepper or black pepper

Pink of sugar

Pinch of salt

Wrapping

Sweetheart cabbage, spring greens leaves or savoy or a selection of cabbage leaves

40-50 Chives, whole

Sauce

4tbs soy sauce

4tsp brown rice wine vinegar

4tbs maple syrup

2 tsp Chili sauce (optional)

Method

Steam 40-50 (include extra for breakages) whole chives for 3 mins in the Cuisinart steamer. Set aside.

Prepare the dipping sauce by mixing soy sauce, vinegar, maple syrup and chilli sauce together in a small bowl.

Put all the dumpling ingredients (except the prawns) into a bowl and mix well together then mix in the King prawns.

Slice the steams off the cabbage leaves then put one tablespoon of the dumpling mixture onto a leaf and roll until it is covered then slice off any excess leaf.

Take a steamed chive and use as a ribbon to tie the cabbage leaf together with the dumpling mixture.

When you have prepared all the the dumplings, steam 12 rolls for 5 mins. Serve immediately. Steam the next 12, serve and repeat.

As they do not take long to cook, these can be prepared a head of time and steam when they are ready to be eaten.

 

Video Photography & Editing by Uyen Luu

Camera Assistant Laurie Noble

Food Stylist & Hand Model Joanna Resiak

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