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Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

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First look: Cirrus, Sydney

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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Melbourne's best late-night bars

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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Thiples


"Thiples are a traditional pastry made for festive occasions such as weddings, christenings, birthdays, name days and so on," says Tsaples. "They're light, crunchy and deliciously sweet. Thiples aren't traditionally made in Thessaly, where my parents come from, and I learned how to make them through my mother-in-law, Anastasia, who comes from Kalamata."

You'll need

8 eggs (for the best results, they must be fresh and organic) 60 ml ouzo 1 tbsp white sugar 3 tsp vanilla sugar Juice of ½ lemon 1 kg “00” flour 1 litre (4 cups) sunflower oil 150 gm (1½ cups) walnuts, finely chopped 75 gm (½ cup) roasted sesame seeds ½ tsp cinnamon   Syrup 350 gm (1 cup) honey 220 gm (1 cup) white sugar 60 ml (¼ cup) lemon juice 1 cinnamon quill

Method

  • 01
  • In a large bowl, beat the eggs, ouzo, sugar, vanilla sugar and lemon juice. Add the flour a little at a time to form a stiff dough (you may not need all the flour). It should not stick to your hands. Knead it for about 5 minutes, place it in a clean bowl, wrap it in plastic wrap and rest for about 30-50 minutes.
  • 02
  • Take a piece of dough the size of your fist then, using a pasta machine and reducing settings notch by notch, roll out the dough until it is 2mm thick. Cut pastry into squares about 15cm by 15cm in size.
  • 03
  • Heat the oil in a deep-sided frying pan. Drop the pastry squares into the hot oil (be careful, the hot oil will spit). Using a fork, roll them up to form cylinders. Admittedly, this step does require a bit of practice (see note). Don’t worry if they are not perfect to begin with. Drain the thiples after frying.
  • 04
  • For the syrup, combine ingredients with 125ml water in a large saucepan, bring to a boil, then reduce heat and simmer (5-10 minutes).
  • 05
  • Dip the thiples into the warm (not hot) syrup. Arrange on a platter and serve sprinkled with walnuts, sesame seeds and cinnamon.

Note We found that you can also roll the pastry squares into cylinders before lowering them into the hot oil. Hold them loosely with tongs to keep them rolled for the first few minutes of cooking, which might be easier for beginners. This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited. 


At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Featured in

Jul 2013

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