Makes 40 dumplings
450g L’Authentique Toulouse French Grind
1 packet round dumpling wrappers
1 spring onion, finely sliced
1 teaspoon fresh ginger, grated
1 teaspoon soy sauce
Dipping sauce 1 tablespoon soy sauce + 2 tablespoons black vinegar
Combine the meat, spring onions, ginger and sesame oil in a bowl.
Take one dumpling wrapper and place a teaspoon of filling in the centre, fold wrapper in half and make 3-5 small pleats to close. If you use too much filling, the dumplings will be hard to close. For basic dumplings or for the beginner, you can just dab the edge with water and press to close.
Place filled dumplings on a plate lined with baking paper. Repeat until the meat mixture is used up.
To cook the dumplings: Heat a frying pan and once hot, add 1 tablespoon of oil. Once the oil is hot, carefully place the dumplings into the pan in a single layer, close together without touching. Fry until the bottoms of the dumplings have turned golden (about 2 minutes).
Carefully add 1/4 cup of water and cover with lid. Cook for 6 minutes on medium heat until the water is gone. Uncover, shake the pan to unstick dumplings and fry for a further 2 minutes until the dumplings are dry and slightly crispy.
Turn into a serving plate and serve with a dipping sauce, Asian slaw or garlic sautéed bok choy.