2020 BackSA Gift Guide

Wei JungLo, Sparkke at the Whitmore Chef Wei Jung Lo went from being a social worker in Taiwan to cooking in leading restaurants around Australia, including Tonka in Melbourne, before bringing her signature style to this Adelaide eatery. sparkke.​com SUMMER MY WAY Ingredients 50g dried black fungi (available at Asian grocers) 125g kimchi 150g dried tofu 75g wombok (Chinese cabbage) ¼ bunch of garlic chives (or regular chives) 55g white miso paste 1 tsp kimchi juice (liquid left over after draining kimchi) 1 tsp white pepper ½ tsp sesame oil 1 x 300g packet dumpling wrappers or gow gee wrappers To serve Spring onion, sesame seeds, chopped kimchi, sliced chilli, chilli oil, soy sauce Method Soak dried fungi in hot water for at least half an hour, then drain. Drain kimchi until all liquid has been removed; set liquid aside. Finely chop kimchi, tofu, cabbage, garlic chives and fungi. Place in a  mixing bowl with miso, kimchi juice, white pepper and sesame oil. Mix thoroughly by hand. Adifferent take... CHICKEN and PRAWNDUMPLINGS Place 100g washed fresh artichokes or tinned water chestnuts in a steamer or double boiler. Steam for half an hour or until they can be easily pierced. Cool, peel, dice and put aside. Thaw 125g frozen raw prawn cutlets , devein and clean. Pat dry and roughly chop. Combine 250g chicken mince with artichoke, prawns, ½ tsp ground ginger, ½ tsp ground coriander , 1 tsp white pepper , 2.5 tsp soy sauce, 2 tsp Shaoxing cooking wine (or Chinese cooking wine), ½ tsp white sugar and ¼ tsp table salt . Combine all ingredients by hand, ensuring wine is absorbed. Slowly add 1 tsp water , continuing to mix the filling until all liquid is absorbed, and the texture is viscous. Prepare dumpling in the same way. To serve, drizzle with chilli oil , chives , spring onion and lotus root chips , and serve with soy sauce . KIMCHI, TOFU and FUNGIDUMPLINGS Makes 30 dumplings Remove ¼ of the mixture and purée with stick blender or in food processor. Fold back through tofu and kimchi mixture until well combined. Lay a dumpling wrapper out flat. Place 1 tablespoon of dumpling mixture into centre of wrapper. Dip a finger into small container of water and run along outer edge of dumpling wrapper – this helps it stick together. Fold up edges and pinch together to make a pouch. It does not need to be sealed at the top. Continue until all wrappers are filled. To steam, cook in batches for 5 minutes in double boiler or steamer. To stop dumplings sticking to the basket, use a very small amount of oil on base of steamer or place parchment paper under each dumpling. To boil, bring water to boil and place dumplings in water for 5 minutes or until they float. Rinse with cold water immediately after removing dumplings to avoid them sticking together. Garnish dumplings with spring onion, sesame seeds, kimchi, and sliced chilli. Serve with chilli oil and soy sauce on the side. Any uncooked dumplings can be frozen whole for up to a month. Difficult 14  'TIS THE SEASON TO BACKSA