Phil Langley presents at PlaceTech's Trend Talk London

Its slim gooseneck pour spout offers precision for pour-overs, and its down-to-the-degree LCD temperature dial ensures accuracy with every batch.

So when you talk about rice specifically from that culture, what is the physical rice?.When I was growing up, I don't know that we used any rice that was particularly special.

It was just long-grain white rice in five and 10 pound bags.My Asian friends bought it in 25 pound bags, but people, not rice-eating people, bought a one-pound box of rice, so that would be like, "Well, what are you going to eat tomorrow?".What I discovered over years long before I opened the Geechee Girl is I would buy rice and it had no flavor.

I used to think that maybe my tastes have changed and I just didn't like rice anymore.But now, I think that the rice had just gotten worse.

For whatever reasons, growing different strains, I don't really know—I've never researched what happened to plain white rice between say the '60s and the '80s—that was my feeling.

So I started buying jasmine rice because it tasted the most like what I remember rice tasting like when I was a kid.Season with salt and pepper.. To form the shumai, hold 1 wonton wrapper in your hand.

Place 1 heaping tablespoon of the filling in the center of the wrapper.Bring the wrapper up around the filling, pleating as you go; you should have 6 to 8 pleats.

Tap the shumai against a work surface to flatten the bottom.The filling should be level with the top of the dumpling.