Meet the trader – Dumpling King

You may have tried pierogi, gyoza and mandu dumplings before but how about jiaozi?

Dumpling King Warwickshire

A company in Warwickshire is making these dinky Chinese dumplings and claims to be the first company in the UK to sell them online.

Dumpling King is a family business run by brothers Tony and Ray Hung, along with Tony’s wife Carol.

The business idea started when Carol, disappointed about the lack of tasty fresh jiaozi in the UK, enrolled into one of Shanghai’s largest cooking schools to learn the art of making dumplings and Dumpling King was born.

Dumpling King uses traditional family recipes given to Carol by her mother, passed down by her great grandmother, along with premium ingredients – including meat from Aubrey Allen. Lamb with carrot and coriander, beef with red onions and Chinese leaf, pork and Chinese chives and  vegetarian and vegan options too are all on the menu.

The fresh, handmade dumplings cook in just seven minutes and are delivered in packs of 12 to homes in Leamington, Coventry, Rugby and Southam three times a week.

Don’t worry if you live outside these areas though, as Dumpling King also pops up at Warwickshire food festivals and events – including the Down on the Close music festival in Rugby on Saturday 26 August.


Bringing home the bacon

The Smoking Pig caterer Rugby

The Smoking Pig charcuterie and catering trailer started with a sausage making machine, just a simple meat mincer and about five kilos of pork shoulder.

The Smoking Pig Bombay bangers

Gregg Windsor then began to produce sausage recipes, experimenting with different ideas, that he would share with his friends and family. Including these Bombay bangers of The Smoking Pig currywurst sausage teamed with Bombay potato and spinach, topped with homemade raita and fresh coriander.
The Smoking Pig

But fresh sausages were only the first step, the forerunner into charcuterie. Soon Gregg was experimenting with bacons and hams, looking for the best flavours and unusual  combinations delivered in a traditional way. He began seeking out more information, reading books on charcuterie, exploring shops and delis, tasting and testing, searching for the best.

Gregg was pulled toward the finer arts of charcuterie and the enigmatic and some might say mystical powers of fermentation. Chorizo, salami, soppresata, sauccison sec, nduja, all these possibilities in a realm bound by time, care, consideration and passion.  And so The Smoking Pig began.

With a catering trailer in Rugby, Gregg  serves his passion for pork at local events and festivals.

The Smoking Pig trailer Rugby

If you missed him at Fargo Village last weekend then put Down on the close at Rugby School  in your diary –  where he will be bringing home to the bacon to his hometown on Saturday 26 August.