Bagels and Dumplings

First thing today, before things properly kicked off, we trialled some new toppings for bagels.

It seemed only right and proper that we sit down, as if we were customers, and try them out with a coffee, to get a taste and feel for the whole experience.

We were quite impressed (though the service was pretty rubbish).

Later, before wrapping up the Saturday shift, Johnny C offered to cook up some homemade dumplings which he had in the freezer. They were a mix of minced pork, prawns and herbs wrapped in neat little parcels pinched together at the edges. Johnny’s girlfriend Theresa had made them (or rather, had helped Johnny make them).

I asked him what the secret behind dumplings were. He said there wasn’t one, so I have nothing to report on that score, however I can confirm that they burn very easily in a hot pan when left to their own devices while the duty cook is filling in his timesheet downstairs.

The idea is to fry them on one side, then add enough water to come one-third of the way up them. You then partially cover them so they steam, just until the water evaporates and they crisp up a bit again on the bottom. As we discovered, there is a fine line between attaining the golden crisp and turning them black.

Still, they were tasty with a good dunk of soy sauce. Even if they were a little charred.