Fashion Food The blog

Pork dumplings and teriyaki orange sauce

 Every time I explain to people that fashion and food are my two biggest passions I get a startled look and after an awkward moment of silence I know the question is coming… “How can you combine these two? If you love fashion you have to be skinny and to be skinny you have to feed yourself lettuce and cucumbers…”. And then a loooong conversation starts!

Yes, it is true there was a time when these two industries were opposing each other but this perception belongs the past. Today, food and fashion march together drawing inspiration from one another, feeding each other if you may (no pun intended). Chanel’s AW14/15 runway backdrop confirmed what was going on for quite some time now. Chanel’s fashion shows are notorious for their dramatic sets that set the tone for future trends. This year the stylish grocery store that was set up to host the intricate show gave a strong (ironic probably) message. A couple of months later Miuccia Prada break the fashion news with her recent acquisition of Pasticceria Marchesi, a historic Milanese pastry shop! Does it make sense now? It’s getting there…

And somehow this post was inspired… We saw it in Christopher Kane’s origami-like dresses and Altuzzara’s kimono inspired coats. I could go on and on about how this geometrical fashion trend led me to dumplings but I will probably tire you. So, I will just suffice to say that these clean shapes and lines in my mind are referencing the minimal modern oriental design and on the other end the shape of those Chinese dumplings is so perfect, minimal and precise that is pure art! Plus I love dumplings… It’s as simple as that! Just embrace it…

geometry

dumplings

dumplings2

carrots

Your Shopping List

For the pork dumplings

25 won ton wrappers

400 gr minced pork

2 medium sized carrots

1 bunch spring onions

pinch of ginger

2 tbsp soy sauce

2 tbsp sesame oil

1 egg

salt and pepper

For the orange teriyaki sauce

50 ml teriyaki sauce

juice of 1/2 orange

zest of 1 orange

1 tsp brown soft sugar

pinch of ginger

1 garlic clove mashed

1 tbsp white wine vinegar

1/2 tsp cornstarch

Make the sauce first. Combine all the ingredients except cornstarch and boil until sugar is dissolved. Add the cornstarch and boil for 1 more minute. Remove from heat and set aside.

Chop in small very cubes (julienne) the carrots and slice finely the onions. Pour the oil in a pan and heat. Add the carrots and onions and cook over medium heat while stirring for no more than 5 minutes. In a large bowl add all the ingredients and mix well with you hand.

Now you can assemble the dumplings. Take one wrapper and place a tablespoon of the pork mix in the middle. Dip your index finger in water and wet the edges of the wrapper. Lift the opposite corners and stick them together. You might need to stick the sides as well.

Now you will need a bamboo steamer. On the bottom of the steamer lay some lettuce leaves. Place the steamer over boiling water and in the steamer place as many dumplings as you can without touching each other. Steam for 15-20 minutes.