Crispy Chilli Dumpling Parcels

Crispy Chilli Dumpling Parcels

Ingredients

Makes: 16- 18 parcels

Ingredients

Filling

  • 250g pork mince
  • 2 tsp grated ginger
  • 3 spring onions, finely chopped
  • 1 tsp cornflour (cornstarch)
  • 2 tsp light soy sauce
  • 1 tsp sesame oil

Wrapping

  • 32-36 rice paper sheets
  • Water, for softening

Cooking

  • 1 tbsp vegetable oil

To serve

  • 2 spring onions, finely sliced
  • 3 tsp Ma Foo chilli oil (adjust to taste)

Dipping sauce

  • 1 tbsp light soy sauce
  • 1 tbsp black vinegar
Method

1. Make the filling

In a bowl, combine pork mince, ginger, chopped spring onions, cornflour, soy sauce, and sesame oil. Mix thoroughly until well combined and slightly sticky.

2. Prepare the rice paper parcels

Fill a wide shallow dish with warm water. Working one sheet at a time:

  1. Dip one rice paper sheet into the water for 5–10 seconds until just softened (it should still feel slightly firm—do not oversoak).
  2. Lay it flat on a clean board.
  3. Place about 1 tablespoon (15 ml) of filling in the centre.
  4. Fold the bottom up, sides in, then roll or fold into a neat square/parcel shape.

Repeat for all parcels using 2 rice paper sheets per parcel (double wrapping helps prevent splitting during frying).

3. Cook the parcels

Heat vegetable oil in a large non-stick or heavy-based frying pan over medium heat.

Add parcels in a single layer (cook in batches if needed). Fry for 3–4 minutes per side, or until golden, crisp, and slightly blistered.

Total cooking time: 6–8 minutes per batch

4. Serve

Transfer to a serving plate. Drizzle with Ma Foo chilli oil and sprinkle with sliced spring onions.

Mix soy sauce and black vinegar together for dipping and serve alongside.

Crispy Chilli Dumpling Parcels

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Lazy laksa dumpling bake with Ma Foo Chilli Oil

Lazy laksa dumpling bake with Ma Foo Chilli Oil

Ingredients

Serves 2 as a snack or a light meal

Ingredients

  • 6-8 pork and ginger dumplings
  • 1 tsp laksa paste
  • 1 can (270ml) coconut milk
  • 1 clove garlic, minced
  • A handful of spinach leaves
  • 1 tsp black sesame seeds (for garnish)
  • 2 spring onions, chopped (for garnish)
  • Ma Foo chilli oil, to drizzle (about 2 tsp)
  • Optional – squeeze of lime or a drizzle of black vinegar to taste.
Method

Method

Preheat oven to 180°C.

In a small ovenproof dish, whisk together laksa paste and coconut milk until smooth. Stir in garlic and spinach.

Nestle dumplings into the sauce, leaving the tops slightly exposed for crisping.

Bake for 18–25 minutes (until dumplings are cooked through and sauce is bubbling).

Finish with sesame seeds, spring onions, and drizzle with Ma Foo chilli oil.

Add a squeeze of lime or a drizzle of black vinegar, if desired

Enjoy — a simple, winter-warming snack.

Lazy laksa dumpling bake with Ma Foo Chilli Oil

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Shakshuka with Nonna Piccante

Shakshuka with Nonna Piccante

Ingredients

Serves 4 as a light breakfast

  • 100g Spanish chorizo, diced
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 red capsicum, diced
  • 1 teaspoon smoked paprika
  • 1 tablespoon Nonna Piccante chilli oil (plus extra to serve)
  • 1 × 400g can crushed tomatoes
  • 4 eggs
  • Salt and cracked black pepper
  • Small handful fresh parsley, chopped
  • Crusty bread, to serve
Method

Heat the olive oil in a large frying pan with a lid over medium heat.

Add the onion and chorizo and cook until the onion is soft and translucent and the chorizo has released its oils.

Stir through the Nonna Piccante chilli oil, then add the tomatoes. Add the smoked paprika and season lightly with salt and pepper and simmer for 5–10 minutes until slightly thickened.

Make 4 small wells in the sauce and crack an egg into each.

Cover with a lid and cook for 5–8 minutes, or until the egg whites are set but the yolks are still runny.

Finish with chopped parsley and a generous drizzle of Nonna Piccante. Serve straight from the pan with crusty bread.

Super easy. Super quick. Super delicious.

Shakshuka with Nonna Piccante

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Roast Butternut Pumpkin Soup with Nonna Piccante

Roast Butternut Pumpkin Soup with Nonna Piccante

Ingredients

Serves 3–4

Ingredients

  • 1 butternut pumpkin (about 1–1.2kg), peeled and roughly chopped
  • 3 cloves garlic, whole and unpeeled
  • 1 brown onion, chopped
  • 2 medium potatoes, peeled and roughly chopped
  • 3 cups chicken or vegetable stock (plus extra if needed)
  • 1–2 tablespoons olive oil
  • Salt and cracked black pepper
  • 50–100g goat’s cheese, to serve
  • Nonna Piccante chilli oil, to drizzle
  • Crusty bread, to serve

Method

Preheat oven to 180°C.

Place the pumpkin and whole garlic cloves on a baking tray.

Drizzle with olive oil, season with salt and pepper, and toss to coat.

Roast for 25–30 minutes, tossing halfway, until soft and lightly caramelised.

Meanwhile, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent.

Add the potatoes and cook for a few minutes, then pour in the stock. Bring to a simmer and cook until the potatoes are tender.

Squeeze the roasted garlic from their skins and add to the pot along with the roasted pumpkin.

Blend with a handheld stick blender until smooth, adding more stock if needed to reach your preferred consistency.

Ladle into bowls, crumble over goat’s cheese, and finish with a healthy drizzle of Nonna Piccante.

Serve with crusty bread.

Simple, warming, and packed with flavour.

Roast Butternut Pumpkin Soup with Nonna Piccante

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