Making the filling and the skin of the dumplings from scratch, we had to improvise with organic brown flour from the local Indian supermarket. The men kneaded, chopped and mixed.
While the girls, okay, me, provided the all important, imported Argentina beer, which I left outside the window to chill in the cold of the winter night.
The dumplings that I had helped to wrap. There were two types, one was pork with leek (韭菜）and lamb with cabbage. As a finishing touch, one of the guys fried some hua qiao, grinded it up and sprinkled it all over the meat.
The first batch of dumplings. We had a homemade sauce with Sichuan chili oil(not just chili oil, my Sichuan friend actually brought it over from his hometown, kept in a jar with hua qiao, hu qiao, sesame, chili oil), fresh garlic, sugar and sesame oil.
Seeing how we still had some dough left, we made fresh noodles.
With eggs, tomato and some spicy soybean paste (豆瓣酱, also homemade in Sichuan with onion, dried beef, dark marinated soy), we mixed up a batch of sauce.
A warm, yummy meal in the cold, Irish night.
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