Amy Hamilton’s roast potato, celery and fennel dumplings - adapted from The West Australian
5 dumplings per serve

For the aromats
zest 2 oranges on a microplane
40g black garlic (equivalent to 1 small tub)
½ tbsp sichuan pepper, dry roasted and ground
½ tbsp black pepper
½ tbsp dried chilli flake

For the dumplings
3kg Royal Blue potato, skin on, large dice
500g celery including the tender heart, large dice
1kg fennel bulb, tops removed, quartered
500g French shallot, diced
​60g garlic, left whole 
200ml canola or shallot oil
60g ginger, peeled and grated or julienned
salt
Wonton wrappers

For the dumplings, roast potato in separate tray to fennel, celery, shallots, garlic and ginger (these can be roasted together) using the canola or shallot oil. Season with salt. Roast both trays of vegies at 180C till soft and caramelised. Blend together lightly with the pulse function of your food processor, being careful to avoid turning it into a paste. For the aromats, dry roast all spices except orange zest. Grind to semi-fine powder. Add to your vegie blend along with the orange zest, checking for seasoning and adding salt to taste if needed. . Place teaspoonful in centre of wonton wrapper, brush edges with water and pinch to seal. Steam for 15 minutes or until tender and cooked through. Serve with your fave dipping sauces, toasted sesame seeds and shaved or pickled radish.
Tip: Cut your vegies to the same size for even roasting.