Sichuan dumplings with soy sauce caramel
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Recipe by: Rishi Desai - Contestant
2 cups (200g) moist coconut flakes or shredded coconut
60g palm sugar, coarsely grated
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
1 teaspoon Sichuan peppercorns
125ml (½ cup) milk
20 gow gee wrappers
Vegetable oil, for frying
110g (½ cup) brown sugar
250ml (1 cup) thickened cream
2 tablespoons dark soy sauce
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1. To make the filling, combine coconut, palm sugar, cinnamon, cardamom, nutmeg, peppercorns and milk in a saucepan set over low heat. Cook for about 5 minutes or until the palm sugar has melted, stirring often. Transfer mixture to a blender and blend to a coarse paste.
2. Place 1 tablespoon of filling into the middle of a wrapper, and lightly brush edges with water. Using your fingers, gently bring the edges of the wrapper together, crimping at intervals to seal, forming dumplings with a flat base. Repeat with remaining filling and wrappers.
3. In batches if necessary, place dumplings in a large steamer basket, sitting over a saucepan or wok barely filled with boiling water. Steam for 10 minutes or until wrappers are tender. Remove and set aside on a tray lined with baking paper.
4. Heat oil in a large frying pan set over medium heat. Cook the base of the dumplings for about 1-2 minutes or until golden brown.
5. Meanwhile, to make the soy caramel, place brown sugar, cream and soy sauce in a saucepan over low heat. Bring to a simmer, and cook for about 10 minutes or until a thick caramel. Transfer caramel to a jug.
6. To serve, place wontons on a plate and serve with soy sauce caramel.
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