Kangaroo Dumplings

SPECIAL FAR NORTH QUEENSLAND KANGAROO DUMPLINGS
Reflecting the longstanding Asian heritages across Far North Queensland, these dumplings
started as an experiment using spices, herbs and greens from our own garden. The dumplings are
best cooked just before eating, although the filling can be prepared in advance and refrigerated.
You'll get about 30 dumplings from a standard pack of dumpling wrappers or gyoza skins, which
are available from Asian grocers and some supermarket chains.
Ellie Bock, Mena Creek, Queensland

MAKES ABOUT 30 DUMPLINGS
1 red onion, coarsely chopped
3 garlic cloves
2 cm piece fresh ginger (or 1 teaspoon
ground ginger)
1 cm piece fresh galangal (or 1/2 teaspoon dried
Laos powder)
1 cm piece fresh turmeric (or 1/2 teaspoon
ground turmeric)
1-2 red or green chillies, chopped (optional)
1 kaffir lime leaf (optional)
1 handful tropical herbs, such as Asian basil, mint,
coriander, dill and chives, coarsely chopped
2 handfuls tropical greens, such as kangkong,
mustard greens, tatsoi and aibika, coarsely
chopped
300 g kangaroo mince
1 packet dumpling wrappers or gyoza skins,
thawed (if frozen)
peanut (or vegetable) oil for shallow-frying

DIPPING SAUCE
1 tablespoon fish sauce
2 teaspoons sweet chilli sauce
juice of 1 large or 2 small limes
1/2 teaspoon crushed garlic
pinch of sugar
1/4 cup water
1 tablespoon chopped fresh coriander (optional)
1 red Thai chilli, finely sliced (optional)
Prepare the dipping sauce by combining all of the
ingredients in a bowl or jug. Set aside for at least 20 minutes
at room temperature to allow the flavours to develop.
To make the filling, put the onion, garlic, ginger, galangal,
turmeric, chilli and kaffir lime leaf (if using) in a blender
and pulse to roughly chop. Add the chopped tropical herbs
and tropical greens, and blend until finely chopped. Add
the kangaroo mince in batches and blend until well mixed.
Transfer the filling mixture, which should be quite firm and
a little moist but not too watery, to a large bowl.
Lay out a dumpling wrapper in the palm of one hand.
Take a good teaspoon of filling, place in the centre of the
dumpling wrapper and fold the edges together to enclose
the filing. Rapidly pinch the edges together to form a
pleated half-moon shape, and lightly moisten the edge with
a little water to help it hold. Place the dumplings in a single
layer on a large tray/s lined with baking paper.
Add enough oil in a large frying pan to lightly shallow-fry
dumplings in batches, and heat until quite hot but not
smoking. Place several dumplings in the pan, leaving space
around each one so they don't stick together, and cook on
one side until golden brown for a maximum of 2 minutes.
Quickly flip over the dumplings and immediately add
30 ml water to the hot pan, then cover the pan with a lid and
steam the dumplings for a further 1½ minutes. Judge the
heat and decrease it slightly if required. (You'll get the hang
of this the more you cook!) Remove the frying pan from the
heat and transfer the cooked dumplings to a serving plate.
Keep them warm in a low (100°C) oven. Repeat until all the
dumplings are cooked. Serve immediately with the sauce.