Make it Scotch

Chinese Beef Dumplings

  • Prep 45 mins
  • Cook 15 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    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.
  • 2
    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 to make a total of 24 dumplings.
  • 3
    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.
  • 4
    Heat the remaining sunflower oil and the sesame oil in a frying pan and cook the spring onions and remaining chilli together for a minute or so until turning golden.
  • 5
    Mix together the soy sauce, lime juice and sesame seeds and pour into a small dipping bowl.
  • 6
    Arrange the dumplings on plates and scatter over the spring onion mixture and serve with the dipping sauce.
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