Sunday Territorian

JUDITH AISTHORPE

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The humble dumpling will be transforme­d for the Darwin Laksa Festival. The woman behind May’s Dumplings will transform Shanghai’s famous soup dumplings into mini laksas as such.

May, who hails from Shanghai, will create a laksa dumpling complete with a laksa soup inside.

The unique dumplings are a fine art in themselves with the dumplings having to be carefully sealed so as to not ruin it when it is steamed.

It’s taken May about a month to perfect the little morsels.

May’s Dumplings sales manager David Heinz said they were approached by the organisers of the festival and encouraged to get involved.

“We thought that it would be a unique opportunit­y to develop a laksa dumpling,” he said.

“We did some research and firmly believe that it’s a Darwin first.”

The business is only five months old and operates each weekend from Parap and Rapid Creek Markets.

Due to the complexity of making the dumplings they don’t expect to be able to churn them out if there is a huge demand on the day.

They are hoping to make about 700 soup laksa dumplings for festival day on November 24 and preparatio­ns are underway already.

People interested to taste them are encouraged to get in early.

“The goal is quality in every bite,” he said. The filling in the dumplings will be made from free range chicken, fried tofu, bean sprouts and locally made laksa soup.

While the laksa soup dumplings won’t be included in May’s Dumplings permanent menu, Mr Heinz said some variation of it will be added.

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