It’s not uncommon to hear that a simple idea emerging from a chance meeting or the right set of circumstances aligning like the stars turns into a full-blown business. Call it serendipity or the old Hawke’s Bay entrepreneurial spirit, this is precisely how Peg & Pickle came to be. Here’s a taste of that spirit, with recipes to go with it.
From a pop top caravan to a local favourite, it all started with a craving. You know the kind – the sort that sticks around until you finally give in and decide to make it yourself. For Bee Yuill, that craving was for dumplings, but not just any dumplings. She wanted the kind bursting with flavour, made with care and packed full of good, local ingredients.
After years of making them at home for friends and family, Bee had a lightbulb moment: Why keep these little parcels of deliciousness to herself when she could share them with the people of Hawke’s Bay? And just like that, Peg & Pickle was born.
Of course, starting a business is never without its quirks. Bee’s first step? Finding a trusty old pop top caravan online. She roped in her Wellington whānau to check one out, and before she knew it, the caravan was on its way home to Hawke’s Bay.
But, as these things go, the caravan needed more than a touch of TLC. In fact, it needed a complete overhaul. So, during lockdown 2020, Bee’s electrician partner, Matt, rolled up his sleeves and got to work, with the help of some great friends and family, rebuilding it from the ground up.
Fast forward to September 2020 – National Dumpling Day, no less – and Peg & Pickle hit the streets. What started as a little dumpling truck quickly grew into a local favourite, with people queuing up for Bee’s handmade dumplings. Each one was made with locally sourced ingredients, using organic where possible, and packed with bold, mouthwatering flavours.
But Bee didn’t stop there. After seeing how much everyone loved her small-batch chilli oil served with the dumplings from the truck, she bottled it up for customers to take home. It became yet another staple of the Peg & Pickle experience, adding a kick to kitchens all over Hawke’s Bay.
Soon after, Bee expanded into take-home frozen dumpling packs, making it easier for locals to enjoy her creations anytime, anywhere. And yes, she threw in steam bun packs too, because – why not?
At the heart of it all, Peg & Pickle is a genuine small business, passionately run by Bee and her dedicated crew. They’ve kept things local, staying true to their roots while offering something special to the community.
So, next time you’re hankering for the perfect dumpling, you know where to look. Whether it’s tracking down the Peg & Pickle food truck or grabbing a frozen pack for a quick meal at home, Peg & Pickle have got it covered.
Chicken Dumpling Noodle Salad
Serves 4 | Makes 24 Dumplings
Ingredients
100g dried vermicelli noodles
1/2 cucumber, julienned
3 cups coleslaw mix
2 cups green lettuce, roughly chopped
1 handful of mint, roughly chopped
1 handful of coriander, roughly chopped
2 shoots spring onion, finely sliced
6 Peg & Pickle Chicken Dumplings per portion
1 tbsp chopped peanuts (per salad portion)
1 tbsp crispy shallots (per salad portion)
1 tbsp toasted sesame seeds (per salad portion)
Lime wedges (optional)
Dressing
1/4 cup fish sauce
4 tbsp rice wine vinegar
2 tsp crushed garlic
2 tbsp sugar
1 tsp to 1 tbsp Peg & Pickle Chilli Oil (adjust based on spice level)
1/2 cup water
3 tbsp lime juice
1 red chilli, finely sliced (optional)
Cook the vermicelli noodles: Soak the vermicelli noodles in hot water for 3–5 minutes, until soft. Drain and rinse with cold water to prevent sticking. Set aside.
Prepare the vegetables and herbs: Julienne the cucumber, roughly chop the lettuce, mint and coriander, and finely slice the spring onions.
Make the dressing: In a small bowl, whisk together the fish sauce, rice wine vinegar, crushed garlic, sugar, Peg & Pickle Chilli Oil (adjusted to taste), water, lime juice and sliced red chilli (if using) until well combined.
Cook the chicken dumplings: Cook the Peg & Pickle Chicken Dumplings according to the packet instructions. Set aside for tossing into the salad.
Assemble the salad (individual servings): In each serving bowl, place a portion of the noodles at the bottom. Top with the prepared vegetables, herbs and six cooked chicken dumplings.
Drizzle the dressing generously over the salad.
Add the toppings: Sprinkle each portion with 1 tbsp of chopped peanuts, 1 tbsp of crispy shallots and 1 tbsp of toasted sesame seeds.
Serve and enjoy: Serve immediately for a fresh, vibrant, and spicy noodle salad. Add a lime wedge on the side for an extra burst of freshness.
Peg & Pickle Fried Rice
Serves 4
Ingredients
1 tbsp sesame oil
1 onion, diced
2 tsp crushed garlic
1/4 tsp chilli flakes
4 shoots spring onion, chopped (save some for garnish)
1 cup frozen vegetables (peas, carrots, corn)
2 eggs, lightly beaten
1 cup cashew nuts
2 cups cooked basmati rice (cold or packet)
Sauce
1/4 cup oyster sauce
2 tbsp soy sauce
1 teaspoon to 1 tablespoon Peg & Pickle Chilli Oil (depending on desired spice level)
Heat the oil: In a large wok or pan, heat the sesame oil over medium heat. Sauté the aromatics: Add the diced onion, crushed garlic and chilli flakes. Sauté for 2–3 minutes until the onion softens and becomes fragrant.
Add the vegetables: Stir in the frozen vegetables and chopped spring onion (reserving some for garnish). Cook for 3–4 minutes until the vegetables are softened.
Cook the eggs: Push the vegetable mixture to the sides of the pan to create space in the centre. Pour the beaten eggs into the centre and cook for 2–3 minutes. Scramble gently until fully cooked.
Add the rice: Stir in the cooked basmati rice and toss everything together. Cook for another 2–3 minutes until the rice is heated through and slightly fried.
Add the cashews: Stir in the cashew nuts, mixing them well with the rice and vegetables.
Mix in the sauce: In a small bowl, whisk together the oyster sauce, soy sauce and Peg & Pickle Chilli Oil. Pour the sauce over the rice mixture and toss to ensure everything is evenly coated.
Serve: Transfer the fried rice to a serving dish. Garnish with the reserved spring onions and toasted sesame seeds (optional). Serve immediately.