• 0:20 Prep
• 0:20 Cook
• Makes 60

Ingredients​

• 500 g lean beef mince
• 2 carrots finely grated small
• 10 button mushrooms finely diced
• 3 eggs lightly beaten
• 3 shallots finely chopped
• 1 knob ginger finely chopped ( optional)
• 1 tsp salt
• 2 tbs soy sauce
• 1 tsp oyster sauce
• 1 tsp sesame oil
• 1/3 cup vegetable oil
• 500 g plain flour
• 1 bunch Shallots ( - 3 for above)
• 1 splash soy sauce *to serve *extra
• 1 splash sesame oil *to serve *extra
• 1 tsp chilli finely chopped *to serve
• 1 splash rice vinegar

Method​

1. Filling: In a lightly oiled, non-stick frying pan, cook carrot over medium heat for 1-2 minutes. Set aside in a medium bowl. In same pan, cook mushrooms for 1-2 minutes and add to bowl with carrot. Cool slightly.
2. Meanwhile in same pan, cook egg for 1-2 minutes each side to make pancake shape. Cool slightly and cut egg pancake into small pieces.
3. In a large bowl, combine beef mince, cooked carrot, mushroom, egg, shallots, ginger, salt, soy and oyster sauces and sesame oil.

1. Dumpling dough: In a separate large bowl, mix flour with enough water to make a dough (slowly add water to avoid it being too wet). Divide dough into four. Lightly flour a clean bench top or chopping board and shape dough pieces into long snake shapes. Cut each into 15 little dough pieces to make 60 and roll dough pieces into round wrappers using a rolling pin (or use pre-made wonton wrappers). Spoon a tablespoon of beef mixture into each wrapper.
2. Dumplings: Fold and press using fingers to seal and crimp edges.
3. Heat 1 tablespoon of vegetable oil in a large frying pan (with a lid) over medium heat. Add 1/4 of the dumplings and cook for 1-2 minutes until bottoms are crisp and golden. Add enough water to cover halfway up the dumplings and cover with lid. Cook until water has evaporated and dumplings are tender. Repeat process with remaining oil and dumplings.
4. Serve dumplings with vinegar, soy sauce, sesame oil, extra shallots and fresh chilli, if desired.

NOTES​