\n
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it’s investigating the financials of Elon Musk’s pro-Trump PAC or producing our latest documentary, ‘The A Word’, which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.<\/p>\n
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Your support makes all the difference.<\/strong><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRead more<\/span><\/svg><\/span><\/button><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/aside>\n<\/div>\n<\/div>\nT<\/span>he vintage fire engine pulls into Brockley Market at dawn, steam curling from its windows before a single customer has arrived. Inside is Chubby Dumpling, the father-and-daughter food truck run by Joe and Chantel Yeung, where coriander is picked, noodles fried and bamboo baskets stacked with dumplings ready to be steamed.<\/p>\nFor Chantel, mornings start long before then. \u201cNow that I have a baby, my day starts several hours before the market even opens,\u201d she says. \u201cI wake up at the crack of dawn to make sure all the dumplings, noodles, sauces are ready to go, then scramble to get my baby fed \u2013 before hustling to the market.\u201d<\/p>\n
The rhythm of the market is as much about people as it is about prep. There\u2019s camaraderie between traders as they get set up, a kind of quiet joy before the first rush of customers. \u201cI love the early morning vibe with the fellow traders before anyone else arrives \u2013 we\u2019ve all got to know each other so well and everyone\u2019s happy to help out,\u201d says Chantel.<\/p>\n
It\u2019s a far cry from the world her dad, Joe, first entered when he moved to the UK. Born and raised in Hong Kong, food was always at the centre of his life. \u201cWe didn\u2019t have much money growing up, and I\u2019m one of five kids \u2013 but my mum would always rustle up a meal out of whatever she could find in the markets. The street food was cheap and I have the fondest memories of going to the street hawkers with my sisters and getting wontons or squid balls.\u201d<\/p>\n
That early immersion inspired his dream: to open a restaurant serving real Cantonese food, and to make it accessible to diners in England. When he first arrived, the dream felt impossibly far off. \u201cI worked three jobs at the same time and eventually saved up enough to open my own restaurant,\u201d he says. It was a small space, but he ran it for 31 years. Fresh lobsters, crabs, scallops and mussels came through the kitchen, testament to his belief in freshness above all.<\/p>\n
After three decades, he retired, but couldn\u2019t quite put food down. \u201cI\u2019m a restless soul,\u201d he admits. Chantel spotted an opportunity. She \u201ctold me that I\u2019m always making dumplings anyway, why not start a street food business together? I loved the idea \u2013 it felt like a full circle moment,\u201d Joe says.<\/p>\n
For Chantel, growing up in the restaurant meant food was always close at hand. \u201cOne of my earliest memories is being in dad\u2019s restaurant and getting told off by one of the chefs for taking a prawn cracker from the kitchen,\u201d she recalls. The lessons went deeper than discipline. She remembers the patience he showed with ingredients: hours wrenching open scallops, often cutting his hands, before steaming one immediately to share with his children. \u201cDelicious,\u201d she says simply.<\/p>\n
Home life was much the same. \u201cDad would often bring food home from the restaurant \u2013 we\u2019d often have live crabs moving about in the fridge. I didn\u2019t realise this was weird until my friends would come round and be freaked out!\u201d<\/p>\n
It was dumplings, though, that formed the through-line. Joe would make them from whatever was to hand, creating steamy parcels bursting with flavour. They became Chantel\u2019s favourite thing, so much so that her dad began calling her his \u201cchubby dumpling.\u201d The nickname stuck \u2013 and when it came time to name the food truck, there was only ever one choice.<\/p>\n
\n
\n<\/p>\n
open image in gallery<\/span><\/button><\/p>\n<\/div>Recipe testing is a full family affair: every dumpling tweaked, tasted and argued over until it\u2019s just right (Supplied)<\/span><\/figcaption><\/figure>\n<\/div>\nThe next challenge was where to cook. They looked at different vehicles but landed on a vintage German fire engine almost by accident. \u201cWe wanted something interesting and not huge \u2013 a bit of a happy accident really,\u201d says Chantel. It\u2019s now become their signature, instantly recognisable at Brockley on Saturdays and Victoria Park on Sundays.<\/p>\n
Inside, the setup is as much about family as it is about food. \u201cOur whole family is involved in some way, whether they like it or not,\u201d Chantel says with a laugh. Her mum makes the chilli sauce, her brother offers business advice and her sister has worked in the van. Family meals often turn into recipe testing. \u201cWe make everyone try the same dumpling 10 times over with a very slight variation to each one. No one\u2019s allowed to dip it in chilli because they need to taste it properly!\u201d<\/p>\n
Working together brings its own rewards. \u201cThe best part is spending time together,\u201d says Chantel. \u201cGrowing up with a dad in hospitality means he was working around the clock \u2013 including weekends and evenings. So it\u2019s really special to have this opportunity at this point in life.\u201d But it also has its challenges. \u201cMy dad dreams of dumplings, he spends days obsessing over a recipe\u2026 which is amazing, but sometimes I just want to get on with it!\u201d<\/p>\n
The food itself reflects both of their personalities. \u201cDad was \u2013 and still is \u2013 a purist,\u201d says Chantel. \u201cWhen we started the business, he didn\u2019t understand why I wanted a vegan dumpling on the menu because he\u2019d never had vegan dumplings before.\u201d She, by contrast, is keen to experiment. \u201cI\u2019m a mix of cultures \u2013 my mum\u2019s English \u2013 and that\u2019s reflected in my taste for food. I think it\u2019s important to try new things.\u201d<\/p>\n
The result is a balance between the traditional and the new. Some flavours have proved perennial favourites, like the prawn dumplings with bamboo shoot and chives. \u201cThese are always a crowd pleaser,\u201d says Chantel. \u201cSimple, fresh and bursting with flavour.\u201d<\/p>\n
They\u2019re happy to share tips, too. \u201cMaking dumplings takes patience and practice, but it\u2019s a fun activity to do with the family,\u201d says Joe. His method is precise: rolling each wrapper individually so the edges are thin but the middle slightly thicker, which stops them from being too doughy. Uniformity matters \u2013 if one dumpling is larger than another, they won\u2019t cook at the same rate. Above all, make sure the edges are properly sealed. \u201cPinch the edges to keep the filling in,\u201d he advises.<\/p>\n\n
\nThe best part is spending time together. Growing up with a dad in hospitality means he was working around the clock \u2013 including weekends and evenings. So it\u2019s really special to have this opportunity at this point in life<\/p>\n<\/blockquote>\n<\/div>\n
Chantel Yeung<\/p>\n<\/figure>\n
Choosing a truck over a restaurant was as much philosophy as practicality. \u201cI ran a restaurant for over 30 years and loved it,\u201d says Joe. \u201cBut I also believe that eating good food shouldn\u2019t be exclusive to people with lots of money. It was Chantel\u2019s suggestion to do a food truck, she wanted as many people as possible to eat our dumplings and thought it was a way to take the dumplings to them, rather than them come to us.\u201d<\/p>\n
Street food has also introduced them to new audiences. \u201cWe\u2019ve met so many people and introduced some people to dumplings for the first time \u2013 it\u2019s been great,\u201d Joe says. The contrast with restaurant life is striking. \u201cIn a restaurant, I knew all the regulars, would sit and have a drink with them, they came for 30 years and I watched their kids grow up,\u201d he says. By comparison, \u201cin street food there\u2019s a lot of unpredictability, from weather (especially in England!) to queues and set up \u2013 but it\u2019s also freeing and less formal. It\u2019s all an adventure!\u201d<\/p>\n
Economically, the move makes sense, though not without difficulty. \u201cStreet food has lower overheads and more flexibility than restaurants, which can be a help when times are uncertain,\u201d says Joe. \u201cBut I\u2019ve seen a lot of traders close their businesses as costs rise recently; there\u2019s a cap on what customers are willing to pay for street food.\u201d<\/p>\n
Part of Joe\u2019s drive is still to reshape perceptions of Chinese food in the UK. \u201cWhen I first came to England, most people thought of Chinese food as greasy takeaways serving chow mein and egg fried rice. Some of the foods people were eating I didn\u2019t even recognise as Chinese \u2013 deep fried sweet and sour balls?!\u201d he says.<\/p>\n
His restaurant was designed to show a different side, one rooted in freshness and delicacy. \u201cI would take out live lobsters to the tables for customers to see \u2013 because it\u2019s very important to eat seafood fresh, it tastes different.\u201d Chubby Dumpling continues that mission, showing British diners the variety and refinement in Cantonese cooking. \u201cNowadays, people in London are more aware of different Chinese cuisines and I think that\u2019s great \u2013 we are all learning about different cultures through food.\u201d<\/p>\n
Back at the markets, the fire engine is once again steaming, queues forming at the window. Inside, Chantel balances cooking with family life, while Joe obsesses over getting each dumpling just right. It\u2019s a business that is both deeply personal and proudly public: a family nickname turned into a brand, a restaurant career reborn on the streets.<\/p>\n
And if you\u2019re lucky enough to get one of their prawn dumplings fresh from the steamer, you\u2019ll taste the philosophy that\u2019s carried them this far \u2013 food that\u2019s simple, fresh and shared.<\/p>\n
Prawn and chive dumplings<\/h2>\n<\/p>\n\n
\n<\/p>\n
open image in gallery<\/span><\/button><\/p>\n<\/div>Juicy prawns wrapped in handmade dough \u2014 the crowd-pleaser that gave Chubby Dumpling its queues (Louis Glenn)<\/span><\/figcaption><\/figure>\n<\/div>\n\u201cThis recipe makes 15-20 dumplings, but it\u2019s easy to scale up or down. You can use shop-bought wrappers if you prefer, but making your own is super easy and gives a more bouncy, satisfying texture and bite!\u201d<\/p>\n
Makes<\/strong>: 15-20 dumplings<\/p>\nIngredients<\/strong>:<\/p>\nFor the filling<\/strong>:<\/p>\n180g raw prawns, deveined and diced<\/em><\/p>\n1 small shallot, chopped<\/em><\/p>\n15g chives (or a small bunch), finely chopped<\/em><\/p>\n6g cornflour<\/em><\/p>\nPinch of sugar<\/em><\/p>\nPinch of salt<\/em><\/p>\nPinch of white pepper<\/em><\/p>\n3g fish stock powder<\/em><\/p>\n30g bamboo shoots, chopped<\/em><\/p>\n20g vegetable oil<\/em><\/p>\n\u00bd tsp of sesame seed oil<\/em><\/p>\nFor the wrappers<\/strong>:<\/p>\n200g plain flour<\/em><\/p>\n80g tepid water<\/em><\/p>\nMethod<\/strong>:<\/p>\n1. Make the dough by mixing the flour and water and kneading it; it might feel quite stiff and not completely smooth at first – that\u2019s normal. Roll into a ball, place in a bowl, and cover; leave to rest at room temperature for 10-15 minutes. After resting, knead it and rest it again. Repeat this three times and it should be smooth and pliable ready to use.<\/p>\n
2. Meanwhile, add all the other ingredients together except the vegetable oil and the sesame oil. Mix well to coat the prawns, then add in the oils and mix again.<\/p>\n
3. Make the wrappers: if making a larger batch, you may want to divide the dough into halves or quarters at a time, leaving the remaining dough pieces covered so they don\u2019t dry out. You can either use a pasta roller to make a sheet and then cut circles, or roll them individually. Following the traditional method, you mould the dough into a sausage shape, then cut off small pieces. The piece of dough for each wrapper should weigh about 12g.<\/p>\n
4. Take one piece of cut dough, press it down to flatten slightly, then using a lightly floured rolling pin on a floured surface, roll the dough out into a circle, turning the dough around each roll to keep it even. They should be about 1mm thick and 8cm across.<\/p>\n
5. Hold a wrapper in your hand and add about a teaspoon of filling to the centre of the wrapper, fold the dough in half and pinch at the top. Pleat the edges, folding in to the centre to seal it shut, and use the palm of your hand to flatten the bottom so it sits up.<\/p>\n
6. Place the dumplings in a bamboo steamer (with a silicon mat\/greaseproof paper under to avoid sticking). Steam for 9 minutes, then fry to add a little crisp. Serve straight away, these are great with a sprinkle of sesame seeds, spring onions and chilli oil for dipping!<\/p>\n
Prawn toast balls<\/h2>\n<\/p>\n\n
\n<\/p>\n
open image in gallery<\/span><\/button><\/p>\n<\/div>A playful twist on the takeaway classic: crisp sesame-coated prawn balls on golden toast, with the all-important crunch-to-prawn ratio nailed (Supplied)<\/span><\/figcaption><\/figure>\n<\/div>\n\u201cPrawn toast is always delicious, but I often find there\u2019s not enough prawn to toast ratio and there can be a bit of a soggy middle bit where the bread meets the prawn. So we made these prawn toast balls, to ensure you get a really good bite of prawn with a proper crunch on the toast. The prawn should be bouncy and light but firm. They make a great appetiser; an all-round crowd pleaser!\u201d<\/p>\n
Makes<\/strong>: about 20<\/p>\nIngredients<\/strong>:<\/p>\n400g raw prawns<\/em><\/p>\nPinch of white pepper<\/em><\/p>\n3g salt<\/em><\/p>\n10g cornflour<\/em><\/p>\n2 tsp sesame oil<\/em><\/p>\nWhite bread (or bread of your choice, a brioche also works well for a sweeter touch)<\/em><\/p>\nVegetable oil (for frying)<\/em><\/p>\nSesame seeds<\/em><\/p>\nJapanese mayonnaise (also known as Kewpie Mayo)<\/em><\/p>\nMethod<\/strong>:<\/p>\n1. Pat the prawns dry with a piece of kitchen paper and place on a chopping board. Use two large knives (one in each hand), chop the prawns like you\u2019re playing the drums with knives. Keep chopping, then scoop up the mix with the knives and pile it into the middle, chop again and continue this until a smooth paste forms on the board.<\/p>\n
2. Put the prawn mince into a large bowl and add the white pepper, salt, cornflour and sesame oil. Mix together, then you want to use your hand to scoop up all the mixture and throw it back into the bowl as hard as you can. Repeat this about 10 times to make the mix light and bouncy.<\/p>\n
3. Make the toast: use a small circular cutter to make 4cm disks from your bread and set aside. Heat up a pan of vegetable oil (you can use a small, high-sided pan). Once the oil is hot, deep fry the bread disks (you may need to do batches depending on how big your pan is). Once they\u2019ve turned golden brown, remove from the oil with a slotted spoon and place on kitchen paper to soak up the excess oil. Set aside.<\/p>\n
4. Back to the prawn mix. Pour your sesame seeds into a small bowl. Take two teaspoons (one in each hand), dip them into water to prevent the mix from sticking to the spoons, then scoop up a portion of the prawn mix, passing the ball back and forth from the spoons, scooping it off each time to form a ball. You want it to be about 4cm in diameter and formed into a round ball. Drop it into the bowl of sesame seeds and gently roll it around to coat the outside in seeds, then set aside on a plate. Repeat until you\u2019ve used all the mix and your balls are ready to fry. <\/p>\n
5. Deep fry the balls (again, you may need to do this in batches depending on your pan). They will take about 2-3 minutes to cook through and will float to the surface of the oil. Scoop out and place on kitchen paper.<\/p>\n
6. To form them, just take a piece of toast, squeeze a small dollop of Japanese mayo into the middle and stick the prawn toast ball to it. Repeat to use them all and serve!<\/p>\n
Dumpling dipping sauce<\/h2>\n<\/p>\n Finely dice two red chillies. Heat a glug of vegetable oil in a pan, then turn down the heat and add the chillies, don\u2019t let them burn. Saut\u00e9 the chillies until softened, then pour them into a bowl and add 4 tablespoons of light soy sauce and mix together. You can add more soy if you don\u2019t want it too spicy.<\/p>\n
Coconut custard bao<\/h2>\n<\/p>\n\n
\n<\/p>\n
open image in gallery<\/span><\/button><\/p>\n<\/div>Soft, pillowy buns hiding a creamy coconut centre \u2014 the kind of dim sum treat worth keeping in your freezer for emergencies (Supplied)<\/span><\/figcaption><\/figure>\n<\/div>\n\u201cSteamed custard buns are a classic dim sum, but they\u2019re also a great thing to have in your freezer and re-steam for a quick dessert when you fancy it! Dad makes them with coconut for added depth of flavour and they\u2019re delicious! Soft, pillowy, filled with a creamy coconut custard filling. These are best made with bao flour. If you can\u2019t get hold of it, you can use plain flour, but it won\u2019t be as fluffy or light, so it\u2019s worth paying the Chinese supermarket a visit to get the bao flour.\u201d<\/p>\n
Makes<\/strong>: 10<\/p>\nIngredients<\/strong>:<\/p>\nFor the filling<\/strong>:<\/p>\n1 egg<\/em><\/p>\n75g sugar<\/em><\/p>\n25g melted butter<\/em><\/p>\n60g milk<\/em><\/p>\n20g custard powder<\/em><\/p>\n20g desiccated coconut<\/em><\/p>\nFor the dough<\/strong>:<\/p>\n200g bao flour<\/em><\/p>\n85g milk<\/em><\/p>\nThe white of one egg<\/em><\/p>\n4g easy bake yeast<\/em><\/p>\n5g baking powder<\/em><\/p>\n50g sugar<\/em><\/p>\nMethod<\/strong>:<\/p>\n1. Beat the eggs and sugar together, either in a mixer or by hand.<\/p>\n
2. Put the milk and butter in a metal bowl and place over a pan of boiling water, turn to a low heat and stir until the butter is melted. Remove from the heat and cool slightly. Once cooled a little, whisk in the custard powder, adding it slowly and whisking as you pour.<\/p>\n
3. Add the egg mixture and stir thoroughly. Pour all the mixture through a sieve into another bowl, then pour in the desiccated coconut and mix well. Pour the mixture into a shallow dish and steam the whole dish for 9 minutes until the mixture is set. Put aside to cool.<\/p>\n
4. To make the dough, put all the ingredients in a bowl and mix together. Once combined, take it out and knead for about 15 to 20 minutes until completely smooth. It shouldn\u2019t be sticking to your hands but just a smooth ball.<\/p>\n
5. Place the dough in a bowl, cover with cling film and leave in a warm place to proof. After 20 minutes of resting, tip the dough out and knead again for another five minutes. Cover and leave again for another 20 minutes. Once ready, the dough should be about 2-3 times its original size. Cut the dough into 10 portions and gently shape each piece into a ball.<\/p>\n
6. Divide the custard mix into 10 pieces and roll each piece into a ball. Leave the balls on a plate, covered with a teatowel to prevent them from drying out.<\/p>\n
7. Using the palm of your hand, squash the ball to form a disk, then place a portion of the filling in the middle. Draw the edges into the middle and pleat, pinching firmly to seal. Place it pleat side down into the steamer (make sure there are cut pieces of parchment paper under each one to avoid it sticking). Repeat until all buns are assembled. Place the steamer with the buns over a pan of warm water (not boiling) and leave to proof for another 10 minutes. Then turn the heat on for the pan and turn to medium. Steam over simmering water for 10 minutes. Once done, leave to rest for another two or three minutes after cooking.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Your support helps us to tell the story From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it’s investigating the financials of Elon Musk’s pro-Trump PAC or producing our latest documentary, ‘The A Word’, which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging. At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story. The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it. Your support makes all the difference. Read more The vintage fire engine pulls into Brockley Market at dawn, steam curling from its windows before a single customer has arrived. Inside is Chubby Dumpling, the father-and-daughter food truck run by Joe and Chantel Yeung, where coriander is picked, noodles fried and bamboo baskets stacked with dumplings ready to be steamed. For Chantel, mornings start long before then. \u201cNow that I have a baby, my day starts several hours before the market even opens,\u201d she says. \u201cI wake up at the crack of dawn to make sure all the dumplings, noodles, sauces are ready to go, then scramble to get my baby fed \u2013 before hustling to the market.\u201d The rhythm of the market is as much about people as it is about prep. There\u2019s camaraderie between traders as they get set up, a kind of quiet joy before the first rush of customers. \u201cI love the early morning vibe with the fellow traders before anyone else arrives \u2013 we\u2019ve all got to know each other so well and everyone\u2019s happy to help out,\u201d says Chantel. It\u2019s a far cry from the world her dad, Joe, fir…<\/p>\n","protected":false},"author":1,"featured_media":5051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/posts\/5050"}],"collection":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5050"}],"version-history":[{"count":0,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/posts\/5050\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/media\/5051"}],"wp:attachment":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}