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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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Cornersmith Annandale opens

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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.

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Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Melbourne's best late-night bars

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Stuffed cabbage leaves


This is an interesting and delicious way to eat cabbage. The speck, blue cheese and walnuts add an appealing savoury-salty note to the dish.

You'll need

1 small Savoy cabbage (about 650gm) 100 gm speck, cut into lardons 100 gm butter, coarsely chopped 40 gm blue cheese, coarsely crumbled 2 tbsp coarsely chopped walnuts For dusting: seasoned plain flour

Method

  • 01
  • Remove 8 leaves from cabbage. Blanch in a large saucepan of boiling salted water (1-2 minutes), drain and refresh, drain, pat dry with absorbent paper, set aside. Cut cabbage heart in half, thinly slice one half (reserve remaining half for another use), set aside.
  • 02
  • Sauté speck in a large frying pan over medium-high heat until golden (2-3 minutes). Remove speck, drain on absorbent paper, set aside. Heat half the butter in frying pan over medium heat, add sliced cabbage, sauté until tender (15-20 minutes). Add blue cheese, walnuts and speck, season to taste, mix until combined. Divide cabbage mixture among blanched cabbage leaves, fold ends over, then roll tightly to form cylinders.
  • 03
  • Heat remaining butter in a large frying pan, lightly dust cabbage leaves in flour, shake off excess, and cook, turning occasionally, until golden (3-4 minutes). Serve warm.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Aromatic, cloudy bière de garde.

Featured in

Jul 2010

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