My partner introduced me to dim sum and so he was naturally pleased to find out my recipe this week was for prawn dumplings, especially when only last week I made congee. This is my very first Daring Cooks challenge so I have to admit that I had the recipe before the painting. If my food budget was a little higher I would have splurged and made lobster dumplings but I opted to work with prawns and to save my pennies for a visit home. The dumplings are a bit fussy to make and very time consuming. I had leftover filling and made it into a hot and sour soup (recipe at the bottom of this post).
Utagawa Hiroshige, Lobster and Gray Prawn (from the series A Variety of Fish),
Edo Period 19th Century, colour woodcut, 25.2 x 36.7 cm, Tokyo National Museum
