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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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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.

Mango and kaffir lime bubble tea


This zingy mango drink laden with tapioca pearls is pure summertime in a glass - just add a dash of your favourite hooch for a party-time kick to close any meal.

You'll need

300 gm boba pearls (see note) 3 mangoes, coarsely diced Juice of 1 lime   Kaffir lime syrup 200 gm caster sugar Juice of 1 lime 8 kaffir lime leaves, finely sliced

Method

  • 01
  • For kaffir lime syrup, stir sugar and 250ml water in a saucepan over high heat until sugar dissolves, then stir occasionally until syrup reaches 121C on a sugar thermometer (8-10 minutes). Remove from heat, add lime juice and half the kaffir lime leaves and stir to combine.
  • 02
  • Boil boba pearls in a large saucepan of water until they float to the surface (4-5 minutes), then reduce heat to very low, cover and cook until tender on the outside with a slightly firm centre (2-3 minutes). Drain and add boba pearls to kaffir lime syrup and refrigerate to cool.
  • 03
  • Blend two-thirds of the mango with remaining kaffir lime leaves, lime juice and 3 cups of ice in a blender until smooth.
  • 04
  • To serve, divide boba pearls and a little syrup among chilled serving glasses, top with mango smoothie and remaining mango pieces, then drizzle with remaining kaffir lime syrup. Serve straightaway and super-cold.

Note Boba pearls, large tapioca pearls, are available at Asian supermarkets.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2015

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