Theatre Norfolk traditions with a delicious twist.
Norfolk is famous for its dumplings. The so-called
'Twenty Minute Swimmer' has earned its place in the history of the
region. These savoury morsels might be a true flavour of Norfolk's
history, but dumplings are a taste of home wherever you come from. From
Italy to Russia, China to Africa, there are countless varieties to
enjoy. And what about the dumplings of the future - what innovations
await? Spin-Off celebrates them all in a very special new event.
The World Dumpling Championships, 2019
the chance for dumpling makers, both professional and amateur, to show
their skill. The day brings with it the chance to share tales of home.
The story attached to your dumpling is even part of the way it will be
A panel of three judges (to be announced) will taste
your work. The event is competitive, with the coveted Golden Dumpling
as prize. But the emphasis of the day is one of appreciation.
Date and times:-
Championships will take place at The Sanctuary, Grove Walk on Saturday,
March 30. It is open to the public, and free to attend and to enter.
Booking for entrants is essential. We will provide steamers and hobs,
but you need to bring your ingredients and other equipment. The amateur
event takes place at 11am and the professionals will start cooking at
1.30pm. Go to the Contact page to book your place.
Professionals unable to attend can send in their dumplings if they contact us to make arrangements.
The Sanctuary is a beautiful community cafe and church. We are proud partners for this event.
dumpling has been a Norfolk speciality for generations. Made with just flour and water, they were said to
light that the Cromer fishermen could use them to keep up their nets.
Whether or not that is 'just a bit o' squit' is for you to
judge. Here are two recipes to get you started:-
'The aristocrat of the dinner table.' (Arthur Pendle)
Recipe (with thanks to Norfolk baker, Brian
8 oz Flour,
¼ oz Live Yeast,
½ pint Warm Water,
1 tsp Salt.
Prepare as for bread dough, add more flour if needed
to make this a dry but springy mixture. Leave to rise for an hour.
Shape into 4 oz balls. Place in a saucepan of boiling water for twenty
'The dumpling? - that's all just a matter of
how you like to adulterate it' (Michael Quinton, Norfolk butcher)
These dumplings are better known in Suffolk.
to Michael Quinton)
Any amount of flour,
Half the amount of suet,
A little water - not too much.
Mix together flour and
suet. Add a little water to make a dough and shape into
balls. Place in a saucepan of boiling water for twenty minutes.
Do like us and
start to build
our community of Norfolk's own delectable stories and
Check out our Contact page to email us directly.
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