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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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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."

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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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.

Chicken stir-fried with holy basil and chilli

Banana-blossom salad with pineapple-chilli dressing


This crisp, textured salad is brought to life with a pineapple-chilli dressing. Use a slightly underripe pineapple for extra tartness, and add as much chilli as you can stand.

You'll need

1 banana blossom 1 tbsp white vinegar ½ cup each (loosely packed) Vietnamese mint and coriander ½ cup (loosely packed) bean sprouts 200 gm underripe pineapple, thinly sliced 1 red or golden shallot, thinly sliced To serve: fried shallots and fried chilli prawns (optional; see note)   Pineapple-chilli dressing 3 red birdseye chillies, coarsely chopped 2 garlic cloves, coarsely chopped 2 tbsp white sugar 200 gm underripe pineapple, coarsely chopped 2 tbsp lime juice 2 tbsp rice vinegar 2 tbsp soy sauce

Method

  • 01
  • For pineapple-chilli dressing, pound chillies, garlic and sugar to a paste with a mortar and pestle, add pineapple and coarsely crush, then transfer to a bowl. Stir in remaining ingredients and set aside.
  • 02
  • Peel away purple outer leaves of the banana blossom and larger fingers between leaves until you get to the pale opaque heart. Shave heart on a mandolin or thinly slice with a sharp knife, then place in a bowl of iced water mixed with vinegar and stand to crisp (4-5 minutes). Drain well and combine in a bowl with herbs, bean sprouts, pineapple and shallot. Drizzle with pineapple-chilli dressing, toss to combine and serve scattered with fried shallots and fried chilli prawns.

Note Fried chilli prawns are available from select Asian grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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