Servings: 4

Lemon Broth: subheading: Lemon Broth:
head and frame from 1 Murray cod head and frame from 1 Murray cod
1 onion, quartered 1 onion, quartered
1 tbsp olive oil 1 tbsp olive oil
150ml dry white wine 150ml dry white wine
1 egg 1 egg
1 lemon, juiced 1 lemon, juiced
 
Dumpling Wrappers: subheading: Dumpling Wrappers:
250g plain flour, plus extra to dust 250g plain flour, plus extra to dust
2 eggs, whisked 2 eggs, whisked
 
Capsicum Jam: subheading: Capsicum Jam:
1 red capsicum 1 red capsicum
1 cinnamon stick 1 cinnamon stick
2 tsp pomegranate molasses 2 tsp pomegranate molasses
reserved Murray cod tail reserved Murray cod tail
 
Fish Dumpling Filling: subheading: Fish Dumpling Filling:
200g Murray Cod belly, skin off 200g Murray Cod belly, skin off
2 scallops 2 scallops
¼ onion, finely diced ¼ onion, finely diced
¼ cup parsley, finely diced ¼ cup parsley, finely diced
2 tsp sumac 2 tsp sumac
1 tsp ground cumin 1 tsp ground cumin
salt and pepper, to season salt and pepper, to season
mint leaves, to garnish mint leaves, to garnish

For the Lemon Broth, heat large fry pan over medium high heat.
Chop the cod frame (reserve tail for later use) and onion. Add oil to the pan and when hot add the chopped frame and onion. Cook until browned. Add wine and simmer until reduced by half.
Reduce heat to medium. Add 500ml water and simmer for 30 to 35 minutes.
Remove from the heat and pass through a lined sieve into a saucepan. Whisk egg in a bowl then whisk in the stock. Add lemon juice and season to taste. Set aside.
For the Dumpling Wrappers, place flour and eggs into a large bowl. Gradually add some water and mix with a fork to a rough dough then bring together by hand. Transfer to a lightly floured bench and knead for 5 minutes until smooth, adding a little water or flour as required to make a smooth, elastic dough.
Wrap in cling film and set aside to rest for 20 minutes.
Once rested, roll dough through pasta machine, just past halfway through the settings. Lay sheets onto a floured surface and cut into 40 x 7cm squares. Cover with a clean tea towel to prevent squares drying out.
For the Capsicum Jam, place capsicum onto a wire rack over and place over an open flame. Turn regularly, until skin is blackened.
Transfer to a bowl and cover with a plate. Set aside to cool. Once cool, peel and discard the skin. Finely dice the flesh and place into a saucepan over a medium heat.
Add cinnamon stick, pomegranate molasses, fish tail and 2 tablespoons water. Simmer until thickened to a jam like consistency. Discard the cinnamon stick and fish tail. Season to taste and set aside.
For the Fish Dumpling Filling, place belly and scallops into a food processor and pulse until minced. Place into a bowl. Add finely diced onion, parsley, spices, salt and pepper.
Spoon the filling into the centres of the dumpling wrappers. Bring each corner over the filling into the centre and seal where the edges meet to form an X on top of the dumplings.
Place a small amount of grapeseed oil to a frying pan over medium high heat. Place dumplings into pan and fry until browned on base. Add enough water to cover the base of the pan. Cover with a lid until dumplings are cooked through, about 4 minutes. Remove lid and cook until all water has evaporated and bases are crispy.
To serve, place dumplings in bowls. Reheat Lemon Broth very gently and ladle into bowls around dumplings. Finish with some capsicum jam and some mint leaves.