Recipe: Tony Tan's Thai duck curry dumplings - Melbourne Food and Wine Festival

Ingredients

• 20 gow gee wrappers
• 2 tablespoons red curry paste, or to taste
• ½ cup (125ml) coconut cream
• 500g Chinese roast duck meat, minced by hand
• ½ cup (125ml) coconut milk
• 2 makrut lime leaves, finely shredded
• 100g bamboo shoots or water chestnuts, finely diced
• 2 tablespoons fish sauce
• 2 teaspoons palm sugar (or jaggery), grated
• 2 gelatine leaves
• 2 cups (500ml) thin coconut milk
• 2–4 teaspoons red curry paste, to taste
• 1 teaspoon grated palm sugar (or jaggery)
• 1 tablespoon fish sauce
• 3 makrut lime leaves, thinly sliced, plus extra to serve
• ½ teaspoon paprika
• Pinch of salt, or to taste