People love eating me all around the world. I am like a warm, cozy blanket for your taste buds and tummy. You can fill me with all sorts of goodies, meat, and veggies. What am I? No, I am not a calzone. Go smaller and Asian….you got it – Dumplings! Kale and I can eat them every day if we could. We aren’t sure if it’s in our blood, but there is just something in those small puffy pillows of savoury meat and veggies that calls to us. A few years ago, Kale and I took a dumpling making class and loved it. Ironically, it was taught by a very knowledgeable non-Asian guy. Making dumplings at home is ideally a social activity; therefore, Kale and I took off to the Granville Island Public Market to shop for the ingredients, then headed back to her place to make them.
But before we dove into making the dumplings, we fortified ourselves with a late breakfast of tea and scones. It felt like we had stepped back in time to when we were kids playing with our tea sets. Although now, we drank fragrant lavender rooibos tea and nibbled on blueberry-lemon-oat scones using Kale’s sophisticated fine china.
Superfoods in our dumplings:
Turkey – This meat is lean, high in protein and has a good amount of iron, phosphorous, zinc , potassium and vitamin B’s. We selected the free-run and non-medicated turkey.
Prawns – Good protein with Omega-3’s, B vitamins, and is also high in iron, as well as zinc, selenium, copper, magnesium and phosphorous.
Shitake mushrooms – Has a particularly high amount of copper, which may be beneficial to heart health. These mushrooms are also high in B vitamins and selenium. It contains lentinan which has anti-fungal properties and can also protect against cancer.
Chives – A good source of vitamin K which is important for the production of osteocalcin, a bone protein.
Ginger – An anti-inflammatory and is full of antioxidants to support its antibacterial, antiviral, and anti-parasitic properties.