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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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"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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Fresh ginger rapadura cake


When baking with fresh ginger it's important to chop it finely rather than grating it to prevent excess juices seeping during cooking. Liquorice ice-cream makes a great accompaniment.

You'll need

2 eggs 200 gm rapadura sugar (see note) 250 ml (1 cup) grapeseed oil 250 ml (1 cup) agave syrup (see note) 50 gm dark muscovado (see note) 35 gm peeled young ginger, finely chopped 300 gm (2 cups) self-raising flour To serve: ice-cream, such as liquorice or vanilla   Nashi-ginger caramel 150 gm raw caster sugar 4 nashi, peeled, cored, diced 1 tbsp finely julienned ginger

Method

  • 01
  • Preheat oven to 170C. Whisk eggs and rapadura sugar in an electric mixer until pale, add oil and agave syrup, whisk to combine, then add muscovado, ginger, flour and 250ml warm water, and pour into a buttered 20cm x 20cm cake tin lined with baking paper. Bake until cake springs back when lightly pressed (45-50 minutes).
  • 02
  • For nashi-ginger caramel, heat sugar in a large frying pan over medium-high heat and cook, swirling pan occasionally, until a golden caramel forms (5-7 minutes). Add nashi and 1 tbsp water, and cook until nashi is tender, and water and juices are incorporated. Add ginger and stir until tender (2-4 minutes).
  • 03
  • Serve fresh ginger rapadura cake warm topped with nashi-ginger caramel and with ice-cream.

Note Rapadura and muscovado are unrefined natural sugars, both available from select delicatessens and health-food shops, as is agave syrup.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Grapey pineau.

Featured in

May 2014

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