Recipes Articles for the Month of June 2024

1. Mix all the filling ingredients together until well combined.
2. Place a wrapper onto a clean, dry work surface (a plate or chopping board will do the trick). Add <1 teaspoon (about 7g) of the filling into the centre of a wrapper.
3. Gather the corners up to the centre to create a money bag. Gently pinch in the centre. Tie with a piece of blanched chive (optional) and trim the end off the tie.
4. Place onto a lined steamer basket.
5. Continue making the rest of the dumplings and fill your steamer baskets, making sure you leave a little room around each dumpling. You can cook a big batch of dumplings if you have multiple steamer baskets which can be stacked on top of each other.
6. Steam dumplings for about 6mins (until the filling is cooked) then serve.

Makes 100

Prepare your Rice

1. Wash and rinse your rice in tap water.

2. Cook the rice in a rice cooker. (1 Cup of fresh water is a guide for this amount of rice)

3. Transfer your cooked rice to a medium sized bowl and add sushi seasoning. Mix until combinied well. 

4. Spread the rice into the bottom of a baking tray to make one even flat layer.

I used a 20cm x 27cm tray.

Prepare your Crab Mix

1. In a medium sized bow, make the dressing by adding Kewpie mayo, sour cream and yuzu dressing (optional). Mix together until well combined.

2. Separate the imitation crab sticks into strands.

3. Give the crab a rough chop then place into the bowl with the dressing. Mix together until well combined.

Assemble your Tray

1. Layer sliced avocado over the rice.

2. Sprinkle furikake on top of the avocado.

3. Spread the crab mix evenly on top.

4. Sprinkle on furikake

5. Scatter tobiko on top

6. Sprnkle on furikake to garnish.

1. If you have a high powered food processor, add in chunks of lemongrass, garlic and coriander roots and blitz until the mix resembles fine straw. Alternatively, finely slice and dice. Add all ingredients together and mix until well combined. Chill for 30mins.

2. Form 4 patties out of the burger mix. They will shrink on cooking so make your patties bigger than the size of your buns.

3. Prepare onion oil by placing sliced onion in a heat proof bowl. Heat oil in a dry pan until smoking. Carefully pour hot oil over spring onions. Stir through and set aside.

4. Panfry, grill or bbq your patties until cooked through. Smear spring onion oil on your cooked patty and assemble your burger.

(Make your pickled veggies the night before) Simply julienne your carrot and radish. Lightly salt and toss through to distribute. Leave in a colander and set aside for a few hours in the fridge. Make your pickling liquid by adding equal parts white sugar and white vinegar in a pot. Heat to dissolve the sugar then leave to cool completely. Squeeze out any moisture from the salted veggies and place in a sterilised jar. Add in sliced garlic and fill the jar with pickling liquid. Lid and store in the fridge overnight before serving).