Magpie goose dumplings

The magpie goose is a water bird native to northern Australia, with lean meat similar to kangaroo meat but finer in texture. Here Jimmy has prepared them in typical Chinese dumpling style, so you could substitute the goose meat for duck, chicken or even pork. It is a traditional food in the Northern Territory and is gradually being incorporated onto restaurant menus. It can be sourced from Aboriginal-run small scale suppliers in Darwin.

• makes

  15

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Mid

Stream free On Demand

Meat

episode • Jimmy Shu's Taste of the Territory • 

cooking • 

26m

G

episode • Jimmy Shu's Taste of the Territory • 

cooking • 

26m

G

Ingredients

• 15 round dumpling wrappers
• plain flour, for dusting

Filling

• 300 g magpie goose fillets, cut into small pieces
• 2 tsp finely chopped ginger
• 40 g finely chopped carrot
• 40 g finely chopped celery
• 4 g chives, thinly sliced
• 1 tsp finely chopped dried mandarin peel
• 2 g chicken stock powder
• 6 g caster sugar
• 4 g salt
• 2 g ground white pepper
• 4 g oyster sauce
• 1 tsp sesame oil
• 1 egg white
• 20 g powdered potato starch or cornflour

Dipping sauce

• 60 ml (¼ cup) soy sauce
• 60 ml (¼ cup) Chinese red vinegar (see Note)
• 1 tsp thinly sliced young ginger

Instructions

1. For the filling, place the magpie goose meat into a food processor and blitz until a mince forms. Transfer to a bowl, add the remaining filling ingredients and combine well.  

2. To assemble the dumplings, place 1 tablespoon filling (about 30 g) in the centre of each dumpling wrapper. Using a finger dipped in water, dampen around the edge of the wrappers, then fold in half and press down firmly to seal, then pleat around the edges. This process prevents the dumplings from opening during steaming. Place in a bamboo or metal steamer basket lined with baking paper, cover and steam over medium heat for 15 minutes.

3. While the dumplings are steaming, combine the dipping sauce ingredients in a small bowl. Serve the hot dumplings with the dipping sauce on the side. 

Note

• Chinese red vinegar is available from Asian grocery stores and specialist retailers. 

Explore a Taste of the Territory with Jimmy Shu on SBS Food and On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Meat

episode • Jimmy Shu's Taste of the Territory • 

cooking • 

26m

G

episode • Jimmy Shu's Taste of the Territory • 

cooking • 

26m

G