Lamb Dupiaza
A rich, onion-forward lamb dupiaza with tender chunks of lamb in a gently spiced tomato and yoghurt sauce.
Sweet Red Bean Dumplings
These sweet red bean dumplings pair a chewy glutinous rice wrapper with a smooth azuki bean filling for a dessert that is simple, comforting, and texturally satisfying. They are lightly sweet, easy to portion, and ideal for serving as a warm finish after a meal.
The key is getting the bean paste thick enough to shape and the dough soft but not sticky. Cook the dumplings until they float, then serve plain or with a light finish of honey, icing sugar, or toasted sesame for extra aroma.
Method
25m35m1h
- Soak azuki beans for 6–8 hours or overnight, then drain. Simmer in fresh water for 45–60 minutes until very soft.
- Drain the beans, then cook with sugar over low heat, mashing and stirring until thick enough to hold shape. Cool completely.
- Mix glutinous rice flour with a pinch of salt, then add warm water gradually until a smooth, pliable dough forms.
- Divide dough into 12 pieces. Flatten each piece, add 1–2 teaspoons red bean paste, then seal and roll into a smooth dumpling.
- Bring a pot of water to a gentle boil and cook dumplings in batches for 3–5 minutes, until they float and look slightly translucent.
- Lift out with a slotted spoon, drain briefly, and serve warm with optional honey, icing sugar, or toasted sesame.
Ingredients
- Icing Sugar optional dusting, to serve
- 200g Azuki Beans rinsed
- 170ml Warm Water adjust as needed for dough
- 1 tbsp toasted sesame seeds optional garnish
- 1 pinch Salt
- Honey optional drizzle, to serve
- 220g Glutinous Rice Flour
- 120g Caster Sugar plus extra to taste
Notes
If the dough cracks while shaping, knead in a teaspoon of warm water at a time until pliable.
Cool the red bean paste fully before filling so the dumplings seal cleanly.
Cook in small batches to prevent sticking and maintain an even simmer.
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