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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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Chicken stir-fried with holy basil and chilli

Fake tabbouleh


"I call this fake tabbouleh because it doesn't have any burghul in it as you'd normally expect. Instead I've used amaranth, a grain that's as ancient as that other superfood, quinoa. It has an unusual slippery texture that I love and it's full of flavour, too. Everyone has their own version of tabbouleh; this is mine."

You'll need

300 gm amaranth grains (see note) 2 tbsp extra-virgin olive oil 1 tsp aged red wine vinegar Juice of ½ lemon ¾ cup (loosely packed) flat-leaf parsley, coarsely torn 1 cup (loosely packed) coriander, coarsely torn 1 Lebanese cucumber, seeds removed, diced 80 gm grape tomatoes, halved To serve: fried shallots (see note)   Cumin yoghurt 50 gm thick plain yoghurt 2½ tsp ground cumin Juice of ½ lemon

Method

  • 01
  • Bring a saucepan of water to the simmer over medium heat, add amaranth, cook until just tender (8 minutes; do not boil), drain, rinse under cold water, then drain again. Set aside.
  • 02
  • Meanwhile, for cumin yoghurt, combine ingredients in a bowl, season to taste and set aside.
  • 03
  • Combine oil, vinegar and lemon juice in a bowl, season to taste and set aside.
  • 04
  • Combine amaranth, herbs, cucumber and tomato in a bowl, drizzle with a little dressing, season to taste and toss lightly to combine. Scatter with fried shallots, top with cumin yoghurt and serve.

Note Amaranth grain is available from select health-food shops. Fried shallots are available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2012

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