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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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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.

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."

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Vietnamese-style slaw with pickled carrot


We could eat this slaw by the large bowlful, but it's also excellent served alongside barbecued lemongrass chicken or beef. Pickled carrot is a great fridge staple, too, so make a double batch (or even a triple) - it's best made a day ahead, and will keep for several weeks. Start this recipe a day ahead to pickle the carrots.

You'll need

1 garlic clove 1 birdseye chilli, coarsely chopped, or to taste 2 tbsp lime juice, plus wedges to serve 250 gm Chinese cabbage, thinly sliced ½ cup each (loosely packed) Vietnamese mint, coriander and holy basil (see note) 2 red or golden shallots, thinly sliced To serve: fried shallots (optional)   Pickled carrot 140 ml rice vinegar 50 ml fish sauce 2 tbsp caster sugar ½ birdseye chilli, thinly sliced 1 carrot, sliced into thin ribbons on a mandolin

Method

  • 01
  • For pickled carrot, bring ingredients, except carrot, and 50ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Add carrot, remove from heat, cool to room temperature, then transfer to a sterile container and refrigerate overnight.
  • 02
  • Pound garlic and chilli to a paste with a mortar and pestle. Add lime juice and 60ml pickling liquid from the carrots, stir to combine, then set aside.
  • 03
  • Drain pickled carrots and toss in a large serving bowl with cabbage, herbs and sliced shallots. Drizzle with dressing to taste, toss lightly and serve scattered with fried shallots.

Note Holy basil, also called tulasi, is available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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