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.

Best feta recipes

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

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

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

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.

Chicken stir-fried with holy basil and chilli

Melbourne's best late-night bars

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.

Patouda


You'll need

80 gm honey 55 gm (¼ cup) white sugar 60 gm (½ cup) sesame seeds 125 gm each walnuts and almonds, coarsely crushed 125 gm pitted fresh dates, thinly sliced ½ tsp each ground cinnamon and ground cloves Pinch of finely grated nutmeg To serve: pure icing sugar, sieved   Patouda pastry ½ tsp bicarbonate of soda 150 ml olive oil 60 ml (¼ cup) milk 55 gm (¼ cup) caster sugar 40 ml raki (see note) ½ lightly beaten egg 450 gm (3 cups) plain flour

Method

  • 01
  • For patouda pastry, combine bicarbonate of soda and 30ml lukewarm water in a large bowl, stir to dissolve, then add oil, milk, sugar, raki and egg and mix to combine. Gradually add flour, mix to form a smooth and soft but not sticky dough, cover and rest for 1 hour.
  • 02
  • Meanwhile, preheat oven to 170C. Stir honey, sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until a syrup forms (6-8 minutes). Dry-roast sesame seeds in a frying pan until golden (1-2 minutes), coarsely grind in a mortar and pestle, transfer to a bowl, add nuts, dates and spices, pour hot syrup over, stir to combine and set aside to cool.
  • 03
  • Roll walnut-sized balls of pastry on a lightly floured surface to 3mm-thick rounds. Place 1 tbsp of nut mixture on one side of each round, fold over pastry to enclose and form a crescent shape, then press edges with a fork to seal. Trim edges with a 7.5cm-diameter cutter, place on oven trays lined with baking paper and bake until golden (20-25 minutes). Cool, then dust with icing sugar and serve. Patouda will keep stored in an airtight container for 3 weeks.

Note Raki, sometimes called tsikoudia is a strong spirit distilled from grape pomace, it's available from select bottle shops.


"It's traditional to use the wood ash from a fire to tenderise the pastry in these sweets. We've substituted bicarbonate of soda for a similar effect," says John Rerakis. "If you want to be true to tradition and use ash, you'll need to dissolve 2 tablespoons of ash in 30ml of boiling water, then strain the liquid through a muslin-lined sieve. Omit the bicarbonate of soda if you're doing this. The dates would have introduced by neighbouring countries such as Egypt, and they sweeten the mixture considerably. You can make the patouda with or without dates and you can change the walnuts and almonds to pistachios or hazelnuts for a slightly different flavour."


At A Glance

  • Serves 24 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 24 people

Featured in

Oct 2011

You might also like...

Spring recipes

recipes

Kourabiedes

Ricotta and cinnamon pastry pillows

recipes

Sesame rings

Baklava fingers with honey syrup and halva ice-cream

recipes

Goat’s cheese cake with figs and honey

Almond and rose kataifi with watermelon salad and strawberry and ouzo sorbet

recipes

Greek pastry puffs with lemon curd

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×