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Polish Plum Cake

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Chinese Dumpling Dough

This is the classic Chinese Dumpling dough, generally for boiled dumplings (shui jia) and potstickers (guo tie) but I also use it - only thinly rolled - for wontons. This recipe calls for the equal amount of flour and water, and a generous pinch of salt which make the tougher dough that needs to rest at least 1 hour; however, the longer the dough is set aside and kept covered with a kitchen towel, the smoother and more springy will be. Freshly made dumpling wrappers needs to be used immediately as they become dry and difficult to shape. Find the recipe here…

Simple Brioche Dough

Brioche Dough is an enriched dough, part bread and part pastry. Apart from yeast, flour and salt, it includes eggs, milk and butter which enrich the dough and produce tender and rich crumb. The simple brioche dough from this recipe consists of less amount of butter, eggs and is the easiest version to handle. It’s great for wraps, simple buns and as a sandwich bread although it lacks buttery flake of the richer brioche dough. Find the recipe here...

Quiche pastry

This is my favourite pastry for quiche. It makes delicious cases which can be filled with meat and vegetables. This is actually savoury shortcrust pastry but less buttery and hence less delicate. However, its firmer texture holds the shape perfectly with custard-based filling inside and its bottom is never soggy. The pastry can be made in advance and kept in the fridge for a week. If you decide to freeze it, use it in 3 months. Find the recipe here…