The Japanese firecracker. This little firecracker consists of sashimi grade salmon, finely diced ginger, shallots and chilli served with a miso emulsion and thinly sliced seaweed. But do you want to know what makes it. Inject the bad boy with some sake and your mind will be officially blown.
Recipe by: Rebecca Leahan

blend of pork, onion, pepper, a dash of lemon, pan fried to perfection and just the right amount of chilli to get even the laziest mans Saturday night kickstarted! Lastly and most importantly an actual injection of sweet soy sauce
Recipe by: Joel Wilson

anoffie dessert dumpling Deep fried dumpling, filled with banana caramel filling and custardsauce.
Recipe by: Pippi Butler

century eggs and pork mince.
Recipe by: Joyce Leung

The 'Duck, duck... Dumpling!' DumplingDumplings of traditional Roast Peking duck, drizzled with lashings of hoisin sauce and served with cucumber spears.Duck pancakes reincarnated as dumplings.
Recipe by: Ashley St George

Duck with Plum Sauce. Gotta keep it simple.
Recipe by: Sean ORyan

Dessert dumpling: Fluffy marshmellow with molten black sesame paste. (Like glutinous rice balls)
Recipe by: Joyce Leung

Pork belly with shriracha
Recipe by: Rob Wills

Pulled pork with hickory smocked bbq sauce
Recipe by: Tara Galvin

Beef mince, jalapeno and cheese.
Recipe by: Tara Galvin

Bacon and egg
Recipe by: Sean ORyan

Scallop and avocado Dashi dressing
Recipe by: Jai Limin

Pork and truffle oil, crispy garlic sprinkled on top.
Recipe by: Cherrie Kneebone

Chicken and Lemongrass
Recipe by: Cherrie Kneebone

Pork with lotus root, or prawn with lotus root. The dumpling tastes so crisp with lotus root.
Recipe by: Qing Guan