STEAMED SEAFOOD PUMPKIN DUMPLINGS Serves 4

Ingredients for the pumpkin paste

• 280g pumpkin

• 40g rice flour

• 20g tapioca flour

• 20ml shallot oil

• 10ml olive oil

• Salt and pepper to taste

Instructions for the pumpkin paste

1. Cut the whole pumpkin into half, deseed and drizzle olive oil into the pumpkin core. 2. Place pumpkin on a tray and bake in the oven for 45 minutes at 145 degrees Celsius. 3. Remove the pumpkin from the oven and scoop out the flesh into a food processor. Blend it until it becomes a smooth puree. 4. Weigh out 280g of the puree and add the rice flour, tapioca flour, shallot oil, salt and pepper. Mix well until it forms a smooth paste. Save the remaining puree for future use.

Ingredients for the seafood filling

• 40g minced fish (snapper)

• 40g minced prawn

• 10g finely chopped scallions

• 10g finely chopped coriander

• 10g dried sole fish powder

• 15g egg white

• 10g cornstarch

• 5ml sesame oil

Instructions for the seafood filling and dumplings

1. Combine and mix the minced snapper, minced prawn, scallions, coriander, sesame oil, dried sole fish powder, egg white and cornstarch.

2. To make the rounded dumplings, cut cling wrap into 15x15cm squares.

3. Place the square of cling wrap on a weighing machine.

4. Place 30g of pumpkin puree on the cling wrap, followed by 10g of seafood filling. 5. Lift the edges of the cling wrap and twist them together to shape the pumpkin paste and seafood filling into a ball.

6. Repeat steps 1 through 5 until no more paste and filling is left.

7. Steam the dumplings at high heat for 15 minutes.

8. Allow the dumplings to cool for 5 minutes before unwrapping the cling wrap.

9. Serve alone or with chicken broth.

“A warm and comforting Japanese-inspired dumpling recipe”