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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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Jade prawn dumplings


The skins of these dumplings are given a hint of green with the addition of spinach and garlic chives. You can freeze them in a single layer if you like, then store them in the freezer for up to a month.

You'll need

500 gm uncooked peeled prawns, cleaned, coarsely chopped 1½ tbsp soy sauce 1 tbsp finely grated ginger 1 garlic clove, finely chopped 1 eggwhite Freshly ground white pepper, to taste ¼ cup finely sliced en choy (also called amaranth or Chinese spinach) 2 spring onions, thinly sliced To serve: soy sauce and chilli sauce   Jade wrapper dough 100 gm spinach leaves ½ bunch garlic chives, coarsely chopped 130 ml vegetable oil 110 gm (1 cup) rice flour, plus extra for dusting 80 gm (3/4 cup) tapioca flour

Method

  • 01
  • Process three-quarters of the prawns and soy sauce, ginger and garlic in a food processor until finely chopped. Add eggwhite, process to combine, then season with white pepper. Transfer to a bowl, add en choy, spring onion and remaining prawns, mix to combine and refrigerate until required.
  • 02
  • For jade wrapper dough, blanch spinach and chives until bright green (30 seconds), drain, refresh in iced water, drain again, squeeze out excess water, then process in a blender with oil. Pass through a fine sieve (discard solids) and set aside.
  • 03
  • Combine flours in a bowl, make a well in the centre, add 2 tbsp spinach mixture, then 160ml boiling water and mix with chopsticks or a knife to combine. Tip out onto a surface dusted with rice flour, knead until smooth (1-2 minutes), halve and place one half in a zip-lock bag while you work with the other. Pinch off walnut-sized balls of dough, roll out on a work surface dusted with rice flour to a 2mm-thick round, place a heaped teaspoonful of prawn mixture in the centre, brush edges with water and fold in half, pressing to seal. Place in a steamer basket lined with baking paper and repeat with remaining dough and filling.
  • 04
  • Steam dumplings over a saucepan of simmering water until translucent and filling feels firm when dumplings are gently squeezed (4-5 minutes). Serve hot with soy and chilli sauces for dipping.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Crisp young riesling.

Featured in

Jul 2014

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