Ingredients:

• Dumplings wrappers (I use store bought)
• 250g beef mince
• 1 egg
• 1/2 cup cabbage or brussels sprouts
• 1/4 cup coriander
• 1/4 cup spring onions
• 1/2 cup red capsicum
• 1 tbsp minced garlic
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 3cm (ish) knob fresh ginger
• 1/4 cup naked ginger uncrystallised Buderim Ginger

Method

1. Finely shredded all veggies & place in a large bowl. Grate fresh ginger & finely chop uncrystallised ginger & add to bowl (I used my thermomix to shred all this)
2. Add the egg, mince, garlic + all sauces & mix with hands to combine.
3. Spoon small tsp amounts into centre of dumpling wrapper & fold to desired shape (I highly recommend watching YouTube to learn folding techniques).
4. Place dumplings onto floured tray while you fold the rest.
5. Heat oil in large pan to high heat. Work in batches to pan fry bottoms of dumplings for 3-5 mins. Once bottoms are browned, add 1/2 – 2/3 cup water to pan & cover with lid to steam dumplings for 5-7 mins (taste test one to see how long you need to steam for).
6. Repeat process until all dumplings are cooked. Serve with spring onions, chilli, coriander & choice of sauces – I used kewpie mayonnaise, sriracha mayonnaise, soy sauce & @buderimginger sweet ginger sauce