- 2 tbsp sunflower oil
- 500g Scotch Beef mince
- 2 garlic cloves, crushed
- 1 tsp finely grated ginger
- 2 small red chillies, deseeded and finely chopped
- 2 tbsp oyster sauce
- 275g packet dumpling wrappers
- 3 spring onions, shredded
- 1 tbsp sesame oil
- 4 tbsp soy sauce
- Juice of 1 lime
- 2 tsp toasted sesame seeds
- Heat one tablespoon of the sunflower oil in wok and stir fry the mince, garlic, ginger and half the chilli for 5 minutes or until just cooked.
- Stir in the oyster sauce and set aside for 10 minutes to cool.
- Spoon a teaspoon of the mixture into centre of a wrapper. Brush the edge with water and fold the pastry over to enclose filling. Pleat the edges together firmly to seal then repeat.
- Poach the dumplings in simmering water a few at a time for about 30 seconds or so until they float to the surface.
- Remove with a slotted spoon and cover to keep warm while cooking remaining dumplings.
- Heat the remaining sunflower oil and the sesame oil in a frying pan and cook the spring onions and chilli together for a minute or so until turning golden.
- Mix together the soy sauce, lime juice and sesame seeds and pour into a small dipping bowl.
- Arrange the dumplings on plates and scatter over the spring onion mixture and serve with the dipping sauce.
To make your own wrappers, place 300g plain flour in a food processor then with the motor running, slowly pour in 100 – 125ml just-boiled water to make a fairly soft dough. Shape into small balls then roll out thinly on a lightly floured surface into 5cm rounds.