msc certified coorong wild seafood mulloway steamed dumplings

(february 2012)

Coorong Wild Seafood MSC certified Mulloway is too good to waste so if you have some fish trim, here's a recipe to use it all up, dumplings!

msc coorong wild seafood dumpling

makes about a dozen

200 g Coorong Wild Seafood mulloway pieces, skin off
pinch sea salt
1 free range egg white
big pinch coarsely pounded fresh white peppercorn
50 ml Chinese light soy
pinch sea salt
2 small (or 1 large) spring onion, whites finely chopped, greens finely sliced on angle
3 garlic cloves, chopped finely
few drops sesame oil
12 dumpling wrapper (gang gow pastry)

Place chunks of mulloway in food processor, salt lightly and pulse until the mix comes together (do not over blend or it will be rubber). Place in bowl with all other ingredients, work together and recheck seasoning and add salt if needed. Wrap in dumpling skins and steam 4 mins in a wooden steamer over a pot of simmering water.

Serve with a little black vinegar and soy as a dipper.