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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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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.

Capocollo, melon and vin santo


"This is our riff on the old classic prosciutto and melon," says Ward. "Italians all scoff these little nibbles on skewers at the bar for aperitivi with great gusto. We use capocollo for our version - it's the neck of the pig, and is a little less fatty than prosciutto, but still has great depth of flavour. Ask the deli to slice it paper-thin for you. With the finely shaved melon, everything comes together in a sweet, salty and refreshing way that's bound to kick off your late-summer lunch like no other. Make sure you order more capocollo than you need for the recipe, too. It's just as good alone as it is with ricotta and melon."

You'll need

100 ml vin santo 100 ml extra-virgin olive oil ¼ each small rockmelon and honeydew melon 500 gm capocollo, thinly sliced (see note) 100 gm fresh firm ricotta, lightly whipped 1 cup (firmly packed) mint, torn

Method

  • 01
  • To make dressing, simmer vin santo in a small saucepan over medium heat until reduced by a third and has the consistency of a thick syrup (8-10 minutes). Set aside to cool (10-15 minutes), then place in a jar with the olive oil and shake to combine well.
  • 02
  • Thinly slice honeydew and rockmelon on a mandolin, then arrange in curls on a platter with capocollo. Top with spoonfuls of ricotta, then scatter with mint leaves and drizzle with vin santo dressing.

Note Capocollo, or coppa di Parma, is available from select Italian grocers and delicatessens. If it's unavailable substitute prosciutto di Parma.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Vie di Romans Dessimis Pinot Grigio. 2012, Friuli.

Featured in

Mar 2015

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