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Beef, Mushroom and Ginger Dumplings

Serves: makes approx. 40 dumplings
Prep Time: 50 minutes
Cook Time: 20 minutes

Ingredients:


Dipping Sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons tamari or light soy sauce
  • 2 tablespoons rice wine vinegar (white or red wine vinegar is fine too)
  • 2 tablespoons water
  • 1 small clove garlic, minced
  • ½ red chilli, finely chopped
  • 2 teaspoons sesame seeds
 
Beef, Mushroom & Ginger Dumplings
  • 200g mushrooms (we used small Portobello), finely chopped
  • 1 teaspoon Sichuan peppercorns (optional)
  • 250g  Green Meadows Premium Angus Beef Mince
  • 1 tablespoon Tamari or light soy sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon sea salt
  • 1 tablespoon freshly grated ginger
  • ¼ cup coriander, plus extra to serve
  • 2 cloves garlic, minced
  • 2 spring onions, finely chopped, plus extra to serve
  • 2 x packets of dumpling wrappers
  • 1 cup vegetable or chicken stock

Method:

Dipping Sauce
Combine all the ingredients for the dipping sauce in a little bowl and whisk with a fork. Set aside.
 
Beef, Mushroom & Ginger Dumplings
In a heavy-bottomed frying pan over a medium-high heat, dry fry the mushrooms until they release their liquid and start to stick to the bottom of the pan. Remove from the heat, tip from the frying pan and set aside to cool. Clean and dry the frying pan and then toast the Sichuan peppercorns until fragrant. Grind in a mortar and pestle and add to a bowl along with the mince, sesame oil, salt, ginger, coriander, garlic, spring onions and the mushrooms. Using clean hands, mix well to combine.
 
To make the dumplings, put a dumpling wrapper onto a clean surface and spoon out a teaspoon of filling into the centre. Have a small bowl of water next to you while you make the dumplings. Dip your finger into the bowl of water and run it around the edge of the wrapper then fold it over the filling and press down around the edges to seal. Then pleat several times along the edges. Arrange the dumplings on a tray lined with baking paper. Repeat with the remaining mixture. Any leftover dumpling wrappers you can freeze.
 
Heat a large heavy-bottomed frying pan (with a lid) over a medium-high heat and add a good splash of olive oil. Once hot arrange half the dumplings in the pan and brown on all sides. Add half the stock, put on the lid and cook for 2-3 minutes. To check the dumplings are cooked, cut one in half to make sure the mince is cooked through. Transfer cooked dumplings to a plate and repeat with the remaining dumplings.

To Serve:
Serve garnished with extra coriander and spring onions.