Cuisine - - TRAVEL - *Recipe by Sam Farr


200g raw cray­fish tail ¼ cup minced pāua 1 ta­ble­spoon grated ginger 1 ta­ble­spoon crushed gar­lic 1 ta­ble­spoon finely chopped chives 2 ta­ble­spoons soy sauce ½ ta­ble­spoon Chi­nese cook­ing wine dumpling wrap­pers (avail­able from Asian su­per­mar­kets) Finely chop the cray­fish tail us­ing a large knife. Add the minced pāua and fold in the ginger, gar­lic, chives, soy sauce and Chi­nese cook­ing wine.

Use to fill dumpling wrap­pers and fold in your de­sired shape – for filling and fold­ing tips, see Sarah Tuck’s dumpling fea­ture in is­sue 180 (find the on­line ver­sion by search­ing “How to make dumplings to die for” at, and/or check out some Youtube tu­to­ri­als.

Bring a saucepan or large, deep fry­ing pan of wa­ter to the boil. Line the bases of a multi-level bam­boo steamer with bak­ing pa­per and place the dumplings in so they don’t touch each other. Set over the sim­mer­ing wa­ter and steam for about 15 min­utes.

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