Parsnip Dumplings with Pink Peppercorn Oil, Parsnip Crisps & Feijoa-Juniper Salt

Serves 4 as a starter

Ingredients

Pink Peppercorn Oil

• 40g pink peppercorns

• 4g rosemary

• 5g star anise

• 6g dried rose petals

• 65g sesame oil

• 2.5g dried chilli

• 5g salt

• 300g neutral oil (grapeseed or canola)

Parsnip Purée

• 500g parsnips, peeled and roughly chopped

• 75g butter

• 400ml water

• 150ml milk

• 8g salt

Feijoa & Juniper Salt

• 40g dried feijoa skin

• 10g juniper berries

• 40g fine salt

Parsnip Crisps

• 1 medium parsnip

• Vegetable oil for frying

• 1 tsp feijoa & juniper salt

To Finish

• 16 dumpling wrappers

• Water for sealing

Method

1. Make the Pink Peppercorn Oil

Combine all ingredients in a small saucepan.

Warm gently over low heat until fragrant, about 10 minutes. Do not boil.

Remove from the heat and allow to infuse for at least 1 hour.

Strain through a fine sieve and set aside.

2. Make the Parsnip Purée

Place the parsnips, water, milk and salt into a saucepan.

Bring to a gentle simmer and cook until the parsnips are completely tender, about 20–25 minutes.

Drain, reserving a little cooking liquid.

Blend the parsnips with the butter until completely smooth. Add a little reserved cooking liquid if needed.

The mixture should be thick enough to hold its shape.

Cool completely.

3. Make the Feijoa & Juniper Salt

Blend the dried feijoa skin, juniper berries, salt to a fine powder.

Store in an airtight container.

4. Make the Parsnip Crisps

Peel long strips from the parsnip using a vegetable peeler. Cut into battons.

Heat oil to 170°C.

Fry the battons until golden and crisp.

Drain on paper towels and season immediately with the feijoa & juniper salt.

5. Form the Dumplings

Place 1 tablespoon of cold parsnip purée into the centre of each dumpling wrapper.

Lightly wet the edges with water.

Fold and seal into your preferred dumpling shape.

6. Cook the Dumplings

Bring a large pot of salted water to a gentle boil.

Cook the dumplings for 2–3 minutes until tender and heated through.

Remove carefully with a slotted spoon.

To Serve

Divide the dumplings between four bowls.

Spoon over a generous amount of pink peppercorn oil.

Top with a nest of parsnip crisps.

Serve immediately.