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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.

Recipes with zucchini

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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

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.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Braised squab with oyster sauce and shiitake mushrooms (tung ku wat yu kap)


According to Chef Lui, squab is a favourite with many diners at Flower Drum. The bird's dark gamy meat is richly flavoured and particularly succulent cooked in this manner - first deep-fried, then finished in a clay pot or Chinese casserole. Squab is often used as part of a celebratory Chinese banquet and marries beautifully with bamboo shoots.

You'll need

2 tsp dark soy sauce 3 squab (500gm each) For deep-frying: vegetable oil 6 spring onions, sliced into batons 45 gm ginger, thinly sliced 1 litre (4 cups) chicken stock 80 ml (1/3 cup) oyster sauce 1½ tbsp Shaoxing wine 6 dried shiitake mushrooms, soaked in hot water for 30 minutes, drained, stems removed 90 gm thinly sliced bamboo shoots 1 tsp soy sauce 2 tsp potato starch mixed with 60ml water (see note) ½ cup (loosely packed) coriander

Method

  • 01
  • Brush dark soy over squab and set aside. Half-fill a large wok with vegetable oil and heat over high heat to 190C. Carefully add squab and deep-fry until golden brown (3-4 minutes; be careful, hot oil will spit). Remove from the wok and drain well.
  • 02
  • Heat 1 tbsp oil over medium heat in a saucepan that will hold the squab snugly in a single layer. Add spring onion and ginger, fry for 30 seconds, then add chicken stock, oyster sauce, Shaoxing wine, shiitake mushrooms, bamboo shoots and soy sauce, and bring to a simmer. Add squab and simmer, basting occasionally, until sauce is reduced by half and squab is cooked (20 minutes).
  • 03
  • Remove squab, cut into small portions, place on a serving plate and keep warm. Pour cooking liquor into a wok and bring to the boil. Add potato starch slurry and stir continuously over high heat until thickened slightly (1 minute). Ladle sauce over squab and serve topped with coriander.
Note Potato starch is available from Asian grocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A savoury grenache, syrah, mourvedre blend will match well with the sauce.

Featured in

Sep 2014

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