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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

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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.

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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.

Hu tieu


This Vietnamese glass noodle soup is packed with pork, prawns and quail eggs. Instead of the pork and prawn stock, if you prefer you could use fish, chicken or even vegetable.

You'll need

1 tbsp lard 500 gm piece pork loin 12 quail eggs 800 gm dried bean thread noodles 16 prawns, peeled and cleaned, shells reserved for stock To serve: Chinese chives, bean sprouts and lemon wedges   Pork and prawn stock 2 kg pork bones, coarsely chopped 4 dried scallops, rinsed 1 lemongrass stalk, coarsely chopped 1 spring onion, coarsely chopped 2 cm piece rock sugar 3 garlic cloves, bruised To taste: fish sauce   Crisp garlic and shallots 250 ml (1 cup) vegetable oil 6 garlic cloves, thinly sliced 3 golden shallots, thinly sliced

Method

  • 01
  • For pork and prawn stock, combine bones and reserved prawn shells in a large saucepan, cover with water, then bring to the boil over high heat. Skim scum, reduce heat to low-medium, add remaining ingredients, except fish sauce, and simmer, topping up with more water as necessary, until stock is well flavoured (4-6 hours). Strain through a fine strainer, season to taste with fish sauce and refrigerate until chilled. Spoon fat from surface and discard. Refrigerate until required.
  • 02
  • Preheat oven to 180C. Heat lard in a frying pan over medium heat, add loin and cook, turning occasionally, until golden (8-10 minutes). Transfer to oven and roast, turning occasionally, until cooked through (15-20 minutes). Cool, wrap in plastic wrap and refrigerate until chilled (1 hour). Just before serving, thinly slice.
  • 03
  • For crisp garlic and shallots, heat oil in a wok over medium-high heat, add garlic, stir until just golden (3-5 minutes), then remove with a slotted spoon and drain on absorbent paper. Add shallots to oil and stir until golden (3-5 minutes), then set aside to drain. Cool oil and reserve.
  • 04
  • Cook quail eggs in boiling water until soft-boiled (3 minutes). Refresh, peel and set aside.
  • 05
  • Cook noodles in a large saucepan of boiling water until al dente (2-3 minutes). Drain, then divide among serving bowls.
  • 06
  • Bring 2 litres reserved stock to the simmer, add prawns and poach until just cooked (2 minutes), then arrange on noodles and top with quail eggs and sliced pork. Ladle hot stock over and scatter with crisp garlic and shallots. Scatter with Chinese chives and bean sprouts and serve hot with lemon wedges and reserved garlic and shallot oil.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2013

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