Dumping the Dumpling

I'm going to admit I have a problem, because I know that is the first step on the road to recovery.

I'm addicted to dumplings.

It doesn't really matter what sort - pan fried, steamed, deep fried... I just can't get enough of those pop-in-your-mouth explosions of flavour.

When I travelled in Japan, I ate gyoza every day.

When I was shown how to make my own Nepalese version (Mo Mo) it was the end of me. It meant I had 24-7 access to such tasty morsels... and no one in a restaurant to judge me when I had seconds, thirds and fourths.

It's just too easy.

Step 1: buy a packet of pre-made circle dumpling pastry from an asian grocery (the japanese version with the smiling chef on is best).

Step 2: buy 500g pork mince and 500g chicken mince. Mix it with an egg, garlic, onion and spices to taste (i like chilli, tumeric, cumin).

Step 3: dollop spoonfuls of the mince into the pastry and close into whatever shape takes your fancy. Steam them for 15-20mins

Step 4: Serve them with whatever sauce floats your boat. I like making my own: onion, tomato, coriander, cumin seeds.

Yum.

Or just eat out at places like Camy Shanghai Dumpling Restaurant in Tattersalls Lane and the Oriental Tea House in Collins Street.

If being an addict is wrong, I don't want to right.