There’s no point having a menu with tonnes of variety if people aren’t interested.”Īfter Plingdae and Plingbutty tasters, I’m more intrigued (and so are my taste buds) with the Plingbutty – which originally sounded like the option that would work the least. Pling says: “The menu’s going up and down in fact and I can see it changing from here on, and getting more to what people really like and want people want. We’re revolutionising dumplings.”Īlready, there have been two new items added to the menu: The Plingfruit – fried fruit, covered in pastry with choices of toppings and fillings – and the Plingdips – dumpling strips served with a choice of dip. “With them being relatively easy to make and manage, and growing up eating dumplings as a child, we got to a point where we decided to evolve dumplings completely. “Being from a West Indian background we’re practically raised on dumplings,” he says. Pling says his heritage influenced the decision. The concept is fascinating but why dumplings? Shortly after 3pm, the shop is packed with schoolchildren – most regular visitors. When we meet in the small but welcoming shop, it’s raining, but that doesn’t deter the dumpling lovers. Why not try the Plingsundae – a sundae made with chocolate, sweets or biscuit fillings? Or how about the Plingbutty – a sandwich made with crisps and options of sauces like barbecue, mayo or tomato? Situated off Mare Street and into its third week of opening, it’s shaping up to be a popular hotspot. Cook for 1-2 minutes or until the bottom is a dark golden brown. Cook dumplings in batches, adding them to the pan flat side down. Heat vegetable oil in a large saute pan over medium heat. From Crunchie and Snickers, to cheese and onion Doritos, or salted caramel to bubble-gum, you name the topping and filling and Pling’s makes it. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on its own. The final wrapper will be slightly thicker in the middle, with a thinner edge, and be about 4 4.5 inches in diameter. Pling’s uses freshly fried dumplings with ice cream – with the rest down to the customers. Rotate the dumpling wrapper with your fingers to thin out the edge right around the circle. But Pling has challenged the thinking behind the traditional dumpling by creating a whole new world of genius sweet and savoury treats accompanied by endless toppings, fillings and sauces.
Moisten edges of crust with water bring up corners over apples, pinching edges to seal. Fill center of each with 4 teaspoons sugar mixture and teaspoon butter. The dough balls which usually accompany a traditional Caribbean meal, when fried to perfection, go down a treat. On a lightly floured surface, roll dough to a 21x14-in. It’s home to a new range of dumpling sweets made with love – and wild flavours. It may look like just another dessert shop, but the newly opened Percy Pling’s in Hackney is far from being a typical waffle and shake house.
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