Method

Dumpling Dough

Combine all the ingredients in a food processor and pulse together. Knead into a smooth dough, cover with plastic wrap and refrigerate (or approximately 30 minutes.

Limpets

Combine the minced limpets, white wine and lemon juice in a medium saucepan. Bring to the boil and cook for 2 minutes, continuously stirring. Season with nutmeg and snoeksout and leave to cool.

Dumplings

On a floured surface, flatten the rested dumpling dough with your hand. Divide the dough into three rough rectangles. Use a pasta machine set to the second last setting to roll out each dough rectangle, generously dusting with flour as you go.

Cut out rounds of the dough using a small cutter, approximately 6 cm in diameter. Add 1 tsp (5 ml) of the minced limpet mixture to the dough. Fold over the dough rounds into crescent-shaped dumplings and seal the edges by pressing down with your fingertips. Cook the dumplings in salted boiling water for about 4 minutes.

To Finish

Melt the butter in a large saucepan. Add the cooked dumplings, the dune spinach leaves, the nasturtium seed pods and the sea urchin roe. Stir through until all the dumplings are evenly covered with butter and roe and the dune spinach just starts to wilt.

To Serve

Serve the dumplings topped with the nasturtium leaves and petals. Season with finely grated dried snoek roe.

*You need a recreational fishing permit to harvest a maximum of 15 limpets per adult per day by hand, or by using an implement with a blade or flat edge not exceeding 12 mm in width.