Gluten free dumplings. Made with Tapioca flour, pork and chives with diced glace cranberries and fenugreek.
Recipe by: Angie

Sauerkraut dumplings. Filling: pork mince, finely chopped sauerkraut, glass noodles and chopped spring onion. Spicies: salt, lard, soy sauce, Chinese five species and ground Sichuan peppercorn. Dipping sauce: chilli oil with fried chilli flakes, few drops of Chinese black vinegar Dough: basic mix for boiled and fried dumplings( water & flour) steamed dumplings (hot water & flour)
Recipe by: Connie Liu

Chorizo cucumber and feta dumpling
Recipe by: Felicity Williams

Miso grilled eggplant and wagyu mince dumpling with a shichimi yoghurt dipping sauce
Recipe by: Ashlee Betteridge

Pork belly bao, with some Asian slaw inside for crunch and the char sui sauce for flavour plus extra for dipping sauce.
Recipe by: Amelia Metcalf

lime, coriander, chilli, ginger and prawn dumplings
Recipe by: Yanting Mao

Garlic, spring onions, ginger, zucchini, spinach, and carrot.
Recipe by: Sarah Summers

Wasabi crusted tuna and lemon gyoza with delicious wasabi and pepper, stuffed generously into a dumpling skin, fried golden brown and topped off with juicy lemon goodness that bursts out when you bite down.
Recipe by: Joseph Dean

Succulent duck meat with golden crispy skin, honey, Chinese five spice powder, cucumber, spring onion, oyster sauce, hoisin sauce, a feast that could bring a dynasty to its knees
Recipe by: Christina

Chilli dark chocolate with mint.
Recipe by: Terry Hull

Eggplant, with feta and garlic
Recipe by: AlexandraSchinzinger

Pork, apple and mint
Recipe by: Renae

Spicy chorizo and chicken dumpling
Recipe by: linda

Deep fried sticky glutinous rice dumplings (tang yuan) filled with peanut paste, on a swipe of black sesame paste, topped with a sprinkling of roasted sesame seeds.
Recipe by: Eileen

Hanoi Homeboy - Pork, lemon grass, honey, fish sauce, black pepper.
Recipe by: Henry Porter

The Ducks Nuts - Roast duck, peanuts, ginger, spring onions.
Recipe by: Lyndal Fleming

Matcha flavoured pastry/skin. Filling:shitake mushrooms and wakame (simmered in a dashi stock to bring out the umami flavour), seasoned with shichi-mi togarashi and a touch of garlic.
Recipe by: Jeustelle Staver

Peking duck, hoisin and kewpie mayo
Recipe by: Emma Hlubucek

White chocolate and peanut butter!
Recipe by: Emma Hlubucek

Pumpkin, sage and pinenut with burnt butter
Recipe by: Emma Hlubucek

Five spice chicken wings with coriander ranch
Recipe by: Emma Hlubucek

Pork belly and kimchi with sriracha mayo
Recipe by: Emma Hlubucek

Blue cheese, mushroom and shallot gyoza with a pear ginger dipping sauce
Recipe by: Lili Milla

Crab, lime and coriander dumplings served with hoisin or sweet chilli
Recipe by: Thomas Simpson

Garlic, Ricotta & Spinach Fried Dumplings - Ricotta cheese - Garlic (lots) - Basil, Parsley,- Spinach - Topped with Roasted almond flakes - Served with a lightly spiced tomato dipping sauce
Recipe by: Chris Marlton

Dumpling of duck, small flecks of candied orange and ginger with lemongrass.
Recipe by: Nic

Lamb Shank inside a dumpling, served in a lemongrass broth
Recipe by: Alex Bower

Pork and Peach - Ingredients: pork mince; capsicum; onion: peach; soy; garlic; coriander
Recipe by: Nicole Mundy

Pulled chicken short rib marinated in a sweet chilli soy sauce toss through some garlic chives
Recipe by: Nathan Ryan

For dessert - White chocolate, matcha and sakura
Recipe by: Jesse