Recent Posts

Mini Scotch Eggs

Polish Stuffed Eggs in Shells

Polly Eats London For International Women in London: Celebration of the Chinese New Year

Polly Eats London at Laurence Pidgeon Design: Korean Food

Hot Cross Buns

Whole-Egg Homemade Mayonnaise

Homemade Mayonnaise

Polly Eats London at the Great British Bake-Off: An Extra Slice

Polish Plum Cake

Polly Eats London at Liberté Chérie

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…

Cream of Mushroom Soup (Potage Velouté Aux Champignons)

This is a pleasantly filling winter soup, very fragrant, rich and comforting. Perfect for grand occasions and as the main course for a Sunday supper. This recipe calls for Chestnut Mushrooms; however, Button, Portobello or Closed up mushrooms will also do the trick. Although the soup is called “cream of mushroom”, it’s neither heavy nor thick but has deep buttery and mushroomy flavour. Unlike most of the French soups I made, it doesn’t contain cream. Serve with croutons and sprinkle with chopped parsley, if you like. Find the recipe here…

Mushroom Tartlets

Great for a lunch served with a crunchy green salad, as a starter or a savoury bite for any occasion. The Mushroom Tartlets which are extremely delicious and flavoursome, combine flaky shortcrust cases and creamy filling. I used Chestnut Mushrooms which have great flavour and texture but if you have wild mushrooms at hand, use them - they would be even better. The Mushroom Tartlets are quite easy to make and assemble. The filling can be prepared ahead and shortcrust pastry would be more crusty and flaky if it’s kept in the fridge overnight. The homemade shortcrust pastry can be replaced with good quality store-bought one. Find the recipe here…

Ear-shaped dumplings with forest mushroom filling

This is a classic and very traditional polish dish served at Christmas Eve with Beetroot Cleared Bullion called Borscht. They are filled with an aromatic and delicious forest mushroom paste which contains cooked sweet onion. The ear-shaped dumplings often named the little ears can be also eaten with melted butter and sprinkled with herbs, just like Italian tortellini. The dumplings are time and work consuming, require a bit of experience especially in folding and sealing but believe me: these little dumplings are worth of your effort. They can be prepared in advance and kept frozen even for several weeks. Find the recipe here...