Hiking and Tramping Recipes – As published in Wilderness Magazine

This recipe is one to make ahead of time then you can freeze them, and they will defrost in your pack ready to be cooked on the first night. Watch a YouTube clip on how to fold dumplings as there is lots of different ways, for an extra special treat you can make dessert dumplings with sliced banana and chunks of dark chocolate. You can buy dumpling wrappers from most Asian food stores.

Recipe

Serves 3, prep time 30 min, cook time 5-8 mins, cost $10-14

Make the dumplings at home then freeze.

1 packet thin dumpling wrappers

2 tbsp olive oil

2 tsp sesame oil

1 C diced mushrooms

1 C grated tempeh or tofu

1 C diced broccoli

1 large clove garlic, crushed

1 small chilli, finely chopped

½ Tbsp grated fresh ginger

2 tsp soy sauce

3 tbsp teriyaki sauce

To cook – water and olive oil, extra soy sauce to serve.

In a pan sauté mushrooms and tempeh in olive and sesame oil for 3-4 min. Add in broccoli, garlic, chilli, and ginger and cook for a further 5 minutes. Add soy sauce, teriyaki sauce and stir through. Remove from heat and allot to cool (now is your chance to watch a clip on how to fold dumplings). Take a Tbsp of the mixture and place into centre of dumpling wrapper and pinch edges together, you can dampen your hands with a little moisture if they are not sticking. Continue until all the filling is used up. Place dumplings in plastic container with a little sheet of baking paper between layers then freeze.

To cook heat 1 tbsp. oil and ½ cup water in a fry pan, place dumplings in batches of 5-10 into pan and cover with lid, steam fry for 3-5 minutes until slightly opaque and golden on the bottom, make sure you move them about with a spatula while they cook as they like to stick. Repeat process topping up water and oil each time until done. Eat immediately dipped in a little soy sauce.

These crunchy snacks are taste fantastic; you can mix up the spices to create different flavours. They are great at meal time sprinkled over soups and curry or added to scroggin mix.

Recipe

Makes 2 cups, prep time 5 min, cook time 35min

2 C cooked chickpeas (or tinned)

½ tsp garlic powder

1 tsp ground turmeric

1 tsp smoked paprika

1 tsp salt

Preheat oven to 190C and line a small baking tray. Make sure chickpeas a rinsed and drained well. Place in a mixing bowl and combine with spices and salt, tossing well to cover the chickpeas.

Spread in an even layer on tray and bake for 30-40 minutes, stirring every 10 mins until the chickpeas are golden, crunchy and have no moisture left inside them. Remove from oven and allow to cool before transferring to an airtight container.