Previously on RuPaul’s Drag Race: UK vs the World the final four stomped the runway alongside their fallen queens, showing off their Grand Finale Eleganza. As Cheryl, Jimbo, Pangina and Janey took their seats side of stage, Lemon gave us her best game show assistant and spun the wheel to kick off the lip sync smackdown for the crown. As soon as Mo was selected, she knew she wanted to face off against Baga and while the latter served her best camp fun, she was no match for Mo and was eliminated from the competition in third/fourth place.
With Mo backstage to prepare for the final lip sync, Blu and Juju took their places at the front of the stage to face off to The Reflex by Duran Duran and well, it was a damn fight. Blu had all the energy, working the stage and giving a diverse, hilarious performance. Juju meanwhile was feeling her ‘80s oats, giving all the swagger and serving full Duran Duran realness. Which is the highest compliment I could bestow on anyone, since they are a total pack of babes.
Despite giving us a very fun performance, it was Blu who progressed to the final lip sync while Juju was tragically eliminated. Once again, in third/fourth place. Like the consistent icon that she is.
As the crew once again ushered everyone aside to prepare the set for the final showdown, I tapped Juju on the shoulder as she happily jumped into my arms for a hug. “I’m so glad you’re back to cook for me again! You truly make every sense for me, now,” she said. Which honestly is the highest praise I could receive from the ultimate bridesmaid of the franchise. Which was enough for me to try my hand at whipping her up a batch of Jujubeef Dim Sims (and start thinking of other recipes I can whip out for her next appearance).
Maybe it is the ‘90s nostalgia of the kinda dim sims we used to get at the local Chinese restaurant of my youth, but there is honestly nothing better than a dim sim. I mean, these are a tonne of dumplings I’d pick first, but these have such a soothing joy. Plus, if they pack heat, I eat – so win.
Jujubeef Dim Sims
2 tbsp vegetable oil
8 shiitake mushrooms, thinly sliced
1 wombok, thinly sliced
500g beef mince
4 shallots, finely chopped
2 tsp minced ginger
4 garlic cloves, minced
½ tsp white pepper
½ tsp salt
2 tbsp light soy sauce
2 tsp sesame oil
30 round wonton wrappers
olive oil spray, to grease
Preheat the oven to 180C.
Heat the vegetable oil in a wok over medium-high heat and cook the mushrooms for a couple of minutes. Add in the cabbage and cook for a further two minutes, or until just wilted. Transfer to a large bowl and mix with the beef mince, egg, shallots, ginger, garlic, white pepper, salt, soy sauce and sesame oil until well combined.
To assemble, place the wonton wrappers on the bench and place a heaped spoon of filling in the centre of each. Working one at a time, brush the edges of the dough with water and holding in the palm of your hand, push the dough up around the edges, pinching around the opening to firmly hug the filling with an opening at the end.
That was a bad way to describe folding a dim sim, wasn’t it?
While steaming is the healthier – and arguably best – way to cook the dumps, place the dim sim on a baking tray, exposed end up, and repeat the process until done. Spray with cooking spray and pop in the oven to bake for fifteen minutes, or until cooked through and crunchy.
Then devour, like a consistent icon.
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