Steaming 

Dumplings

When making dumplings we need to ensure all the ingredients are up to a good standard.  We ensure that the cabbage is fresh checking the appearance if its hard not soft. Also you'll need to wash the cabbage  to make sure that there isn't dirt or bugs. To check our meat for the dumplings its important to look at the texture, smell and colour.

With cooking the dumplings we steamed them lightly to give the dumplings colour then we proceeded to add a cup of water and placed the dumplings in the pan, also placing the lid on top leaving the dumplings in there for 4-5 minutes. We served 6 dumplings with soy sauce and a small salad on a big flat dinner plate.

Vegetable Soup

The vegetable soup consists of carrots, kumara, pumpkin, onions and potatoes. Before cooking we made sure that the apparence of the vegetables. Checking that there are no blemishes, the vegetables looked and smelt good. We used the wash peel wash method with the vegetables to make sure there wasn't any dirt before peeling. While peeling we made sure that they looked good on the inside. After peeling all the vegetables we washed them again and then proceeded to cutting the ends to later cut into squares. We cut them all the same size so it would cook at the same time.


We cooked our soup in a pressure cooker which was an intense steaming method. We let it cook in the pressure cooker for 10 mins. We presented the soup in a cup and also served it garlic bread.

The video link that we used to make the soup: https://www.youtube.com/watch?v=5PK784dwlFs



Fish and steamed vegetables

With the fish we evenly divided with the 200 grams we were given. To make sure the fish was at a high standard to cook we looked for the quality indicators which is smell, texture and apparence. We then cooked the fish in a steaming basket for 8-9 minutes till it was white and flakey

For the vegetables we decided to use carrots and beans. Before cutting the ends we checked the quality of the beans, we made sure that the beans weren't stringy. We proceeded to cut the carrots into batons so they would cook evenly like the beans. We did low pressure steaming. We put the fish into parcels and tied the vegetables together with string.