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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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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.

Xerotigana


"In Crete, these syrup-soaked pastries are traditionally given to guests after a wedding," says John Rerakis.

You'll need

125 ml (½ cup) vegetable oil 80 ml (1/3 cup) raki (see note) 80 ml (1/3 cup) lemon juice 450 gm (3 cups) plain flour For deep-frying: sunflower oil 120 gm sesame seeds, coarsely crushed 120 gm walnuts, coarsely crushed 2 tsp ground cinnamon   Spiced honey syrup 440 gm (2 cups) white sugar 2 cinnamon quills 6 whole cloves 160 gm honey, preferably thyme honey Juice of ½ lemon

Method

  • 01
  • Combine vegetable oil, raki, lemon juice and 375ml lukewarm water in a large bowl, add flour and mix well until a sticky dough forms. Turn onto a lightly floured surface, knead well until dough no longer sticks to your hands (4-5 minutes), transfer to a plastic bag and rest at room temperature for 30 minutes.
  • 02
  • Divide dough into 8. Working with one piece at a time, lightly flour dough, then feed through a pasta machine, starting at the widest setting and reducing settings notch by notch down to the fourth setting, flouring and folding as you go, to form a 60cm x 12cm sheet. Cut each sheet lengthways into 4cm-wide strips with a serrated pastry wheel and set aside in a single layer on a lightly floured tray.
  • 03
  • Working with one pastry strip at a time, loosely loop around your index and middle fingers, then loop again around three fingers then once again around four fingers to form a loose spiral. Press end to seal and set aside.
  • 04
  • Preheat sunflower oil in a deep saucepan to 180C. Place a pastry spiral on the handle of a wooden spoon, then carefully lower into oil (be careful as hot oil will spit). Cook, turning occasionally, until golden and crisp (1-2 minutes), drain on absorbent paper, repeat with remaining spirals and set aside to cool.
  • 05
  • For spiced honey syrup, stir sugar, spices and 250ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the simmer and cook until infused (6-8 minutes). Remove from heat, stir in honey and lemon juice and keep warm.
  • 06
  • Dry-roast sesame seeds in a frying pan until golden and combine with walnuts and cinnamon in a bowl. Dip pastry spirals one by one into hot syrup, remove with a slotted spoon to drain excess syrup, then dip in walnut mixture. Shake off excess, transfer to a tray and serve. Xerotigana will keep stored in an airtight container for a week.

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


At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Featured in

Oct 2011

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