Ingredients
- 100g white mushrooms
- 50g chestnut mushrooms
- 150g 5% fat beef mince
- 1 carrot grated
- 4 spring onions finely chopped
- 10g fresh parsley finely chopped
- 10g fresh coriander finely chopped
- Salt
- 1tsp black pepper
- 1tsp chilli flakes
- 1tsp rice wine vinegar
- 1tsp sesame oil
- 1tsp soy sauce
- 1tsp garlic paste
- 1cm fresh ginger grated
- 30 dumpling wrappers
Method
- Finely chop the white button mushrooms, chestnut mushrooms, Chinese cabbage, garlic, ginger and spring onions. Grate the carrot and set aside.
- Add the mushrooms, cabbage, carrot, garlic, ginger, spring onions and low-fat beef mince to a large mixing bowl. Season with soy sauce, sesame oil, chilli, salt and pepper, then mix well until fully combined.
- Lay the dumpling wrappers out on a clean surface and place a small spoonful of filling into the centre of each one.
- Lightly brush the edges with water, then fold and pinch the wrappers to seal the dumplings.
- To freeze, arrange the dumplings in a single layer on a tray and freeze until firm. Transfer to a freezer-safe bag or container and store until needed.
- When ready to cook, heat 1 tbsp olive oil in a frying pan over a medium heat. Add the dumplings and cook for 2-3 minutes until golden underneath.
- Add a splash of water to the pan, cover with a lid and steam for a further 4-5 minutes, or until the dumplings are cooked through.
- Serve with Asian slaw and a spicy dipping sauce.
Developed in collaboration with Jade Carolan