Ingredients:

500g minced pork

Garlic cloves (handful)

Shallots (5 chopped)

Cabbage (2 handfuls chopped)

Fresh green beans (chopped, are an alternative)

Wruk Dyuang (Vanilla lily) 10 chopped into discs

Mountain pepper (pinch)

Cumin (good pinch)

Basil (10 leaves chopped)

Oyster sauce (splash)

Soy sauce (slurp)

20-30 dumpling sheets (Deli section of the supermarket)

3 Tbsp olive oil

Method:

Mix ingredients in bowl, (you can slightly steam veg beforehand if you like). Spread dumpling squares on to a clean surface and put a soup spoon dollop on each. Dampen all corners of sheets with a smear of water. Fold opposite corners of pastry squares over mixture and then fold other two corners over to make a parcel. Pinch joins together with damp fingers if  necessary, dont get parcels too wet.

Heat olive oil (infused with Native Thyme if possible) and fry in wok until deep golden brown (4 minutes, or 8 minutes steamed)

Makes about 20. Serve with soy or sweet chilli sauce.

Black Duck Foods can post you a dozen Wruk Dyuang tubers. They travel well in loose brown paper and stay snap fresh for a week. Refrigerate once opened. You will be able to feel the crispiness of the lily and taste its fresh spritzing nature. The tubers stand up well to cooking and retain their zestful character, even in curries and stews.