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Easy-to-make dumplings

<p>As a change from potatoes, sweet potatoes, pumpkin, etc., we often like to have dumplings. A number of recipes I have tried are heavy and sit like lead in the tum but I find this recipe seems to be much lighter.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 cups flour</li> <li>4 teaspoons baking powder</li> <li>1/2 teaspoons salt</li> <li>1 cup milk (or water if you prefer)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Sift flour, baking powder, and salt together; add liquid and mix to make a batter that can be dropped from a spoon. </li> <li>Drop onto boiling stew, being careful there is plenty of liquid.</li> <li>Cover and cook for 10 to 15 minutes, depending on size of dumplings.</li> </ol> <p><strong><span style="text-decoration: underline;">Tips</span></strong></p> <p>For a change, I sometimes add some mustard powder, or a good handful of chopped parsley, or both.</p> <p>Or, for a dessert, and if you like stewed apples or other stewed fruit, make the dumplings leaving out the salt and maybe add a spoonful of sugar.</p> <p><em>Written by Maureen Stronach. First appeared on <a href="http://www.stuff.co.nz"><span style="text-decoration: underline;"><strong>Stuff.co.nz.</strong></span></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.</span></strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/zucchini-potato-stew/"><span style="text-decoration: underline;"><em><strong>Zucchini and potato stew</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/winter-warmer-seafood-stew/"><span style="text-decoration: underline;"><em><strong>Winter warmer seafood stew</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/slow-cooker-beef-stew/"><span style="text-decoration: underline;"><em><strong>Slow cooker beef stew</strong></em></span></a></p>

Food & Wine

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Tomato and coconut soup with fish dumplings

<p>Perfect for cooler parts of the year, this tomato and coconut soup with fish dumplings is a hearty, tasty soup that will be a hit around the dinner table.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4 to 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Dumplings</em></p> <ul> <li>400g firm white fish</li> <li>1 egg white</li> <li>1 teaspoon toasted cumin seeds</li> <li>1 teaspoon finely chopped ginger</li> <li>1/2 cup coriander leaves and stalks</li> <li>1/2 teaspoon salt</li> </ul> <p><em>Soup</em></p> <ul> <li>3 tablespoons</li> <li>Peanut oil</li> <li>5 cloves garlic, finely chopped</li> <li>3 tablespoons finely chopped ginger</li> <li>1 onion, finely chopped</li> <li>1 small cinnamon quill</li> <li>1 teaspoon ground turmeric</li> <li>2 red chillies (or to taste), finely sliced</li> <li>1 teaspoon sugar</li> <li>400g Italian tomatoes in juice, puréed</li> <li>400mls coconut cream</li> <li>1 cup long grain white rice</li> <li>3 tablespoons lime juice</li> <li>Salt</li> <li>Coriander leaves for garnish</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>To being, put the dumpling ingredients into a food processor and purée until smooth.</li> <li>Remove to a bowl and set aside.</li> <li>Heat the peanut oil over a moderate heat in a saucepan.</li> <li>Add garlic, ginger, onion, cinnamon, turmeric, chillies and sugar.</li> <li>Sauté without browning until the onion is completely soft.</li> <li>Add the tomatoes, coconut cream and rice and bring to the boil.</li> <li>Add tablespoon-sized portions of the dumpling mix to the soup and simmer for five minutes until the dumplings are cooked.</li> <li>Add the lime juice, taste, and season with salt.</li> </ol> <p>Doesn’t this recipe sound amazing! Have you ever tried a dish like this?</p> <p>Let us know in the comments!</p> <p><em>Written by Ray McVinnie. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/08/cauliflower-and-cheese-soup/"><span style="text-decoration: underline;"><em><strong>Cauliflower and cheese soup</strong></em></span></a></p> <p><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/08/sweet-potato-mushroom-goji-berry-and-chilli-soup/"><strong><em><span style="text-decoration: underline;">Sweet potato, mushroom, goji berry and chilli soup</span></em></strong></a></p> <p><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/08/kung-pao-chicken/"><span style="text-decoration: underline;"><em><strong>Kung pao chicken</strong></em></span></a></p>

Food & Wine

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Pork and prawn dumpling soup

<p>This soup is imbued with the flavours and aromas that make Asian cuisine so delectable, and provides a delicious dinner to enjoy in the cooler months!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>250g minced fatty pork</li> <li>250g shelled raw prawns</li> <li>1 tablespoon rice wine or dry sherry</li> <li>1 egg white</li> <li>1 teaspoon cornflour</li> <li>1 tablespoon light soy sauce</li> <li>1 spring onion, thinly sliced</li> <li>1 teaspoon salt</li> <li>1 teaspoon sesame oil</li> <li>24 fresh wonton wrappers</li> <li>3 litres chicken stock</li> <li>4cm piece ginger, peeled and sliced</li> <li>3 cloves garlic, peeled and sliced</li> <li>200g thin Chinese egg noodles, boiled in plenty of water until al dente, well rinsed under cold water and drained well</li> <li>250g choy sum, halved into equal lengths and coarse leaves discarded</li> <li>Oyster sauce and chilli oil for serving</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>To begin, put the pork, prawns, wine, egg white, cornflour, soy sauce, spring onion, salt and sesame oil into a mixing bowl and mix well.</li> <li>Place one tablespoon of the mixture in the middle of a wonton wrapper, brush the edges of the pastry lightly with water and pinch the edges together around the filling so that you have a filled "bag" shape. This will create your dumplings.</li> <li>Bring a large saucepan of water to the boil, carefully add the dumplings, gently stirring so they don't stick to the bottom, and simmer for a couple of minutes until just cooked.</li> <li>Remove them and put on a plate but keep apart or they may stick together.</li> <li>Place the stock, ginger and garlic in a large saucepan, bring to the boil and simmer for five minutes. Remove the ginger and garlic with a slotted spoon and discard.</li> <li>Bring the stock back to the boil, add the noodles and reheat thoroughly.</li> <li>Remove and divide them equally among six soup bowls.</li> <li>Reheat the dumplings in the stock in two batches then put four in each bowl, adding a ladle or two of the stock in each bowl. After this sprinkle some spring onions on top.</li> <li>Meanwhile, add the choy sum to a saucepan of boiling water.</li> <li>Simmer for four minutes or until tender but slightly crisp.</li> <li>Remove, drain well and place neatly on a serving plate. Drizzle well with oyster sauce and serve as a side to the soup with extra soy sauce, sesame oil and chilli oil.</li> </ol> <p><em>Written by Ray McVinnie. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/pork-and-vegetable-dumplings/"><span style="text-decoration: underline;"><em><strong>Pork and vegetable dumplings</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/won-ton-dumplings/"><span style="text-decoration: underline;"><em><strong>Won ton dumplings</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/01/onion-and-parsley-dumplings/"><span style="text-decoration: underline;"><em><strong>Onion and parsley bread dumplings</strong></em></span></a></p>

Food & Wine

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Pork and vegetable dumplings

<p>Steamed dumplings are absolutely moreish, and can have any filling you fancy. The best part, however, is that they are so easy to make.</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>1kg green leafy vegetables of your choice</li> <li>750g ground pork* (or ground chicken or beef, not too lean)</li> <li>1 tablespoon minced ginger</li> <li>1 spring onion stem, finely chopped</li> <li>150ml shaoxing wine</li> <li>100ml oil (canola or vegetable)</li> <li>2 tablespoons sesame oil</li> <li>3/4 tablespoon of salt</li> <li>2 tablespoons of dark soy sauce</li> <li>1/4 teaspoon white pepper</li> <li>3-4 packs of dumpling wrappers (available at supermarkets)</li> <li>2 tablespoons of cornflour</li> </ul> <p><em>* Pork mince from the shoulder is the best as it has a decent amount of fat, which makes the moist dumplings. If it is too lean, the poor little things will be too dry and lifeless. Live a little.</em></p> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li>The vegetables need to be blanched (except garlic chives, if using). Drop vegetables into boiling water and remove after 1 minute, put into ice-cold water to cool. Remove from the water and wrap them in cheesecloth, twisting and wringing out the water. Be ruthless.</li> <li>Chop the vegetables into small chunks, about 0.5-1cm or so.</li> <li>Combine the vegetables and pork mince. You can change the meat to veg ratio to suit your tastes, but Pot Sticker prefers about 60 per cent veg to 40 per cent meat.</li> <li>Add the wine, oil, sesame oil, salt, soy sauce, pepper, 1/3 cup of water and the corn flour. Mix — a lot. You need to mix it until it almost looks like a paste. About 6-8 minutes spent mixing gives a good consistency.</li> <li>Take out your dumpling wrappers. Choose the round white wrappers. Be careful not to leave the bag open too long as the air dries them out. If this happens, wrap them in a damp paper towel and seal in a plastic bag to soften them. Freeze unused wrappers.</li> <li>To assemble, get a little bowl of water and wet the edges of the dumpling wrappers, then place a little mound of filling in the middle. Use a butter knife with a round edge to help with accuracy.</li> <li>The easiest pinching technique is to fold the wrapper in half and pinch the edges in the middle, then pinch up the sides to make a half moon.</li> <li>Steam in a bamboo steamer over water until cooked through and tender.</li> </ol> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><em>First appeared on <strong><a href="http://stuff.co.nz/" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>. </em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/spicy-prawn-fried-rice/">Spicy prawn fried rice</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chicken-mushroom-macadamias-stir-fry/">Chicken, mushroom and macadamia stir-fry</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/vegetarian-stir-fry/">Vegetarian stir fry</a></strong></em></span></p>

Food & Wine

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Won ton dumplings

<p>Enjoy a taste of the orient with these delicious won ton dumplings. Rich, flavoursome and delicious, this recipe will have your tastebuds soaring.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>300g pork mince</li> <li>4 green onions, chopped</li> <li>2 garlic cloves, crushed</li> <li>1/4 cup bamboo shoots, chopped</li> <li>2 teaspoons Chinese rice wine</li> <li>1/4 teaspoon white pepper</li> <li>3/4 teaspoon sesame oil</li> <li>30 fresh wonton wrappers</li> <li>1cm piece ginger, peeled, finely chopped</li> <li>1/4 cup soy sauce</li> <li>1 1/2 tablespoons white wine vinegar</li> <li>3 teaspoons white sugar</li> <li>1 tablespoon coriander leaves, chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Combine mince, onion, garlic, bamboo shoot, rice wine, white pepper and oil in a bowl. Season with salt.</li> <li>Place 1 teaspoon mixture into centre of 1 wonton wrapper. Brush edges with water. Fold wonton over to make a triangle. Bring base corners of triangle together. Press firmly to join.</li> <li>Line base of a large steamer basket with baking paper. Place dumplings, in a single layer, in basket. Pour water into a wok until one-quarter full. Bring to the boil over high heat.</li> <li>Place steamer over wok, ensuring base doesn't touch water. Steam dumplings for 15 to 20 minutes or until tender and cooked through.</li> <li>Combine ginger, soy sauce, vinegar, sugar and coriander in a bowl. Stir until well combined. Serve with dumplings.</li> </ol> <p><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <em><span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au</a></span></em> to order your copy now. </strong></p> <p><strong>Related links:</strong></p> <p><em><strong><a href="/lifestyle/food-wine/2015/12/corn-shallot-thyme-butter/"></a></strong></em></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/corn-shallot-thyme-butter/">Corn on the cob with shallot and thyme butter</a></span></em></strong></p> <p><strong><em><a href="/lifestyle/food-wine/2015/12/corn-shallot-thyme-butter/"></a></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/10-summer-bbq-ideas/">10 summer BBQ ideas</a></span></em></strong></p> <p><strong><em><a href="/lifestyle/food-wine/2015/12/corn-shallot-thyme-butter/"></a></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/bacon-wrapped-sausages/">Bacon-wrapped sausages</a></span></em></strong></p> <p><em><strong><a href="/lifestyle/food-wine/2015/12/corn-shallot-thyme-butter/"><span style="text-decoration: underline;"> </span></a></strong></em></p>

Food & Wine

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Onion and parsley bread dumplings

<p>Flavoursome and something a little different, the entire family will enjoy these onion and parsley dumplings.  </p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>10 slices bread</li> <li>1 cup milk hot</li> <li>125 g butter</li> <li>1 brown onion finely chopped</li> <li>1 tsp garlic fresh chopped</li> <li>1 tbs parsley chopped</li> <li>1/2 tsp ground nutmeg</li> <li>2 egg lightly beaten</li> <li>3/4 cup plain flour</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Crumble the bread and place into a bowl. Add the hot milk and stand for 10 minutes.</p> <p>2. Meanwhile, heat 40 grams butter and cook the onion and garlic until soft and lightly golden. Add the parsley and nutmeg. Stir in the bread, eggs and flour. Mix well.</p> <p>3. Using floured or oiled hands, shape 2 tablespoon portions into dumplings and chill for 10 minutes.</p> <p>4. Bring a large pan of water to the boil and cook dumplings a few at a time for 12-15 minutes, or until cooked through. Or you can cook them in your favourite soup.</p> <p>5. Transfer to serving plate, heat the remaining butter and pour over the dumplings.</p> <p>6. Sprinkle with fresh parsley and season with black pepper to serve.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/three-cheese-muffins/">Three cheese muffins</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/turkey-rissoles/">Turkey rissoles</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/classic-rum-balls/">Classic rum balls</a></em></strong></span></p>

Food & Wine