Great time at the Taste of Tasmania Festival last week, so many excellent dishes and drinks for the tasting.
The first thing we sampled was a plate of steamed Taiwanese dumplings – pork, beef or vegan varieties on offer, sensational! I am not into tofu, but the vegan mushroom/tofu version was my favourite of the three I must admit.
So we stopped for mushrooms and tofu on the way home to see if I could make some that would taste similar. Today, I finally got around to actually filling and cooking the buns.
One problem – too may buns for my mere two bamboo steamer baskets. I vaguely remembered buying an old second hand metal steamer about 6 years ago, and sure enough, there it was, sitting neglected, in the top of a cupboard of the cooking school.
I’d forgotten how attractive it was – what’s more it is a Fowler’s brand, complete with a congratulatory note from the manufacturer for having the wisdom to purchase such a wonderful item.
I don’t think it’s quite the original intended purpose – the instruction folder contains recipes for steamed whole chicken and foundation steamed pudding, but it worked a treat with the dumplings just now.
I’m not sure they taste quite as good as the ones on that stall at the Taste, but pretty good.
Incidentally, with a non-tofu-eater in the house, I used the last of the dough to make some with egg yolk and bacon filling. They worked well also, but the flavour was much improved with a dollop of kasoundi on top.
The Festival was great for inspiration, so many delicious choices.
We left as we always do, full to the brim, enjoying a masterpiece sundae from Big Bessie ice cream van.