As a ramblin’ man, prone to long monologues at anyone that will listen with the speedy caffeinated talking style of the Gilmore Girls, you just know I am a close friend with Aaron Sorkin.
I first met Sorki in the late 90s when he hired me as to act as his sports advisor on the set of his new show Sports Night. Given our mutual love of fast-paced talking, the bond we shared was instant and we have been working together ever since with me doctoring all of his major scripts.
Well except for The Social Network as I was banned from the set due to my arrests for stalking JT and the consulting Winklevii twins.
This year’s crop of screenplay nominees are largely first time nominees, allowing us to really get into a wordy discussion on the merits of each picture without touching the elephant in the room that is his snubbing for the Steve Jobs script – he likely blames my doctoring, I blame everything but myself because well #OscarsSoStraight too.
When engaging in spirited and verbose discussion, it is important to make sure you have a meal that is both hearty and light – that is where my Aaron Porkin Cabbage Dumplings come in!
Packed full of fresh ingredients, the flavours combine to give you an all together delicious blob of meat wrapped in a light, spongy dough. So, you know, the basic, undignified definition of what a dumpling is.
Aaron Porkin Cabbage Dumplings
4 tsp finely grated fresh ginger
4 garlic cloves, finely chopped
1 ½ cup coarsely chopped wombok
500g pork mince
4 shallots, trimmed, thinly sliced
2 tbsp tamari
1 tbsp caster sugar
1 tbsp sesame oil
1 tbsp cooking sake
48 gow gee wrappers
1 ½ tbsp vegetable oil, extra
⅔ cup water, extra
Combine ginger and garlic, cabbage, pork, shallots, tamari, sugar, sesame oil, sake and a good whack of salt and pepper.
Place a wrapper on a clean work surface. Place about2 tsps of pork mixture in the centre of the wrapper, brush edges with water and fold over to enclose, pinching the edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
You can try and make them look nice and crimped but I am really terrible at it.
Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyoza for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter and repeat with remaining oil, gyoza and water.
Serve with sriracha, hoisin or soy sauce while walking around delivering rapid monologues with your friends.
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