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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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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."

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.

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Perfect match: panforte with Rutherglen tokay


You'll need

2 sheets of confectioner’s rice paper (see note) 85 gm plain flour 1 tbsp mixed spice 1 tsp ground ginger 190 gm (1 cup) whole dried wild baby figs, stalks removed (see note) 110 gm (¾ cup) roasted hazelnuts, skins removed (see note) 120 gm (¾ cup) roasted almonds 100 gm dark chocolate (70% cocoa solids), coarsely chopped 1 orange, coarsely chopped zested rind only 150 gm caster sugar 150 gm honey To dust: icing sugar

Method

  • 01
  • Preheat oven to 150C. Lightly greasea 20cm-diameter cake pan and line the base with overlapping sheets of rice paper, trimming to fit. Sift flour and spices into a bowl, add figs, nuts, chocolate and orange rind and toss to combine well.
  • 02
  • Heat sugar, honey and 2 tbsp water in a saucepan over medium heat, stirring until sugar dissolves. Do not stir again as it may crystallise. Bring to the boil and cook until mixture reaches 115C on a sugar thermometer. Using a lightly oiled spoon and working quickly, pour caramel over nut mixture and mix well. Spoon mixture into prepared cake pan and smooth top with a spatula. Bake for 15 minutes, cool and dust liberally with icing sugar. Cut into wedges and serve.

Note Confectioner's rice paper (not to be confused with Asian rice paper) is available from speciality food stores. Dried figs are available from health food and specialty food stores. To remove hazelnut skins, bake at 180C for 10 minutes or until golden. Allow to cool, then rub off skins between folds of a tea towel. Roasted and blanched hazelnuts are available from supermarkets.


Here's a match made in heaven. Just look at the ingredients of this dense, chewy panforte: figs, nuts, honey, spices, ginger… you could well be describing the complex flavours of a Rutherglen tokay. The Rutherglen producers have developed a four-tier classification of style and quality for their fortified wines - basic Rutherglen, Classic, Grand and the impossibly rich Rare. All Saints Estate not only cover the entire range, but go one better with their Museum wine (the perfect present for someone you really, really love). It's like having a volume knob that goes to eleven. - Max Allen

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2006

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