White chocolate and berry dumplings recipe
- Cuisine: Modern Asian
- Prep Time: 10 min(s)
- Cook Time: 15 min(s)
- Serves 4
Featured as part of our Cooks and their Books series.
Ingredients100 g good-quality white chocolate buttons, broken into small pieces
1 cup roughly chopped blueberries
1 cup roughly chopped strawberries
16 gyoza wrappers
Vegetable oil, for deep-frying
2 tbsp icing sugar
150 ml double cream, whipped
4 sprigs mint
Mint oil (optional), for garnish
Light caramel syrup
300 ml water
100 g sugar
PreparationTo make the light caramel syrup, combine 200 ml of the water with the sugar in a small saucepan. Heat gently until the sugar dissolves, then increase the heat and simmer to form a pale golden caramel. Carefully add the cold water and stir until smooth.
To make the dumplings, mix the white chocolate and berries together evenly. Lay the gyoza wrappers out on your work surface. Place a spoonful of the filling on one half of each wrapper. Rub the edge with a little water then fold over and press the edges to seal. Repeat until all the stuffing is used up. Fold the dumplings in half so the corners meet. Moisten and press them together to seal.
Heat the oil to 180°C in a deep-fryer or saucepan. Deep-fry the dumplings in batches until they are crisp and golden. Drain on kitchen paper and sprinkle with icing sugar.
To serve, spoon a generous amount of whipped cream in the centre of each serving plate. Arrange the hot dumplings around the cream and garnish with sprigs of mint.
Drizzle a little syrup and mint oil (if using) around the edge of the plate and serve straight away.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from The Eastern & Oriental Cookbook by Will Ricker, with photographs by William Meppem. Published by Hardie Grant Books.
If you enjoyed this White chocolate and berry dumplings recipe then browse more Modern Asian recipes, noodle and dumpling recipes, dessert recipes, cooks and their books recipes, modern asian: the eastern and oriental cookbook recipes, easy recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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