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Theresa Charles shares her dad’s wise words in our latest installment of The best advice my dad gave me…
“The best thing my dad taught me was to show compassion for others, to never judge a book by its cover and two wrongs never make a right. My father believed in me, and loved me unconditionally and that’s the greatest gift he could ever give me. He passed away before I had my children and a day doesn’t go by that I wish he was here. My sister and I had engraved on his headstone ‘you are our world, and the love of our life’.”
Theresa is a wife, mother of 4, nurse, retailer and most recently author. “I live in a far north Queensland town, and as with all small communities it has it ups and downs but even after backpacking around the world (before children), it is always great to come home,” says Theresa.
Theresa’s business is Gidgee Baskets, which can be found here: www.gidgeebaskets.com or on Facebook. She has also written a book – Fine Wine and a Midlife crisis by Tara Freeman.
The below recipe is one of Tristram Morgan’s family favourites. It has been adjusted and tweaked over the years to get it just right. “I originally made some pork dumplings from a recipe in an Asian cookbook, but have gradually tried new ingredients and have arrived at this combination,” says Tristram.
Ingredients:
Dipping Sauce
Method:
1. Finely chop or mince the garlic cloves and spring onion for the dipping sauce. Mix all of the other ingredients together in a small dipping bowl and add the garlic and spring onion, stir well and set aside.
2. Finely chop or mince the prawn meat in a food processor (pulse until chopped but don’t overdo it) and place in a large mixing bowl.
3. Shred the wombok or Chinese greens thinly, then chop into small pieces and add to the prawn mince.
4. Finely chop the bamboo shoots and add to the mixture.
5. Use a fine grater to mince the ginger and add it to the mixture.
6. Add the fish sauce or soy sauce and the sesame oil, and mix it all together thoroughly until all ingredients are evenly distributed (your hands are best for this).
7. Place a teaspoon of the mixture into the middle of a gow gee dumpling or wanton wrapper, wet the edge on one side with water and fold the two edges towards each other and press together firmly to seal. Repeat until the mixture is used up (probably 1 and ½ packets or wrappers).
8. You can either steam the dumplings over a pan of water (line a bamboo or steel steamer with baking paper to stop them sticking – keep them separated or they will stick together!) or shallow fry the dumplings in small batches (a wok is best, but a frying pan will do), depending on your preference. They will cook in about 3-5 minutes depending on temperature and the number of dumplings you cook at one time.
9. Keep cooked dumplings warm on a baking tray in a very low oven (if steamed, covered in foil to prevent drying out). When all are cooked, serve with the dipping sauce.
This recipe was kindly shared with us by Tristram Morgan. Tristram is a keen amateur cook with a special interest in South-east Asian cuisine. Tristram’s business, Make an Impact Clothing is an ethical and sustainable clothing company using organic cotton and other environmentally friendly fibres, with no sweatshop labour or exploitative employment practices. Check out the range here: www.makeanimpactclothing.com.au
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Sue Rittmeyer shares her dad’s wise words in our latest installment of The best advice my dad gave me…
“Stay true to myself and remember that once said and done something can’t be undone and to remember that I have to wake up each day and live with myself.”
Sue Rittmeyer is a registered nurse who is passionate about supporting, adding value and comfort to people in times of need. Learn more about what Sue does here: www.safesolutionsinhomecare.com.au
Alla Novochenok-Serhan shares her father’s advice in our latest post on The best advice my dad gave me…
“Dad always said to us when we were growing up ‘whatever you do, do it as best you can’. This motto has shaped my way of life and I hope to be able to pass it on to my kids too.”
Alla Novochenok-Serhan is an author and creator of Adventures of SuperYam™ – a children’s book series focusing on food education and wellbeing. Learn more about Alla and her books at www.superyamandfriends.com.
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