DUMPLINGS are an obsession in the T&I office. Every nation has its own version — from Nepal’s momo and Poland’s pierogi to Japan’s popular gyoza or the tiny Russian dumplings called pelmeni. Chinese are our favourites and we’re not averse to a Westernised version, such as the fabulous steamed pork buns from Hungry Duck modern Asian restaurant in the NSWsouth coast township of Berry. Dave Campbell, chef and owner, sources his pork locally, brines it with fennel seeds, then braises it in master stock for eight hours. The fall-apart meat is shredded, flavoured with herbs and spices, and stuffed inside his version of the classic Chinese pork bun, made with organic unbleached flour. Served with Chinese red vinegar and Japanese white soy with chilli, it’s to die for. More: hungryduck.com.au.