Place the dumplings on a serving tray and serve with the dipping sauce as a starter or light snack. Any leftover dumplings can be reheated by steaming for 5 minutes or by shallow frying in a little oil for 5 minutes.
– Adapted from Chinese Wok Cookery – 1992 Reed International Books Ltd
450 g plain flour
225g mixed sprouts
3 - 4 spring onions finely chopped
3 slices ginger, peeled and finely chopped
1 teaspoon salt
2 teaspoons sugar
2 tablespoons worchestershire sauce
2 tablespoons dry sherry
2 tablespoons stock
1 teaspoon olive oil
2 tablespoons soy sauce mixed with 1 tablespoon vinegar
To make the dough sift the flour into a mixing bowl, pour in the water and mix to a stiff dough. Knead for 5 minutes, then leave the dough in the mixing bowl covered with a damp cloth for 10 minutes.
To make the filling, coarsely chop the beef and mixed sprouts, add the spring onions, ginger, salt, Worcestershire sauce, sherry, stock and olive oil. Mix thoroughly.
To make the dumplings, roll out the dough into 2 long 'sausages' on a lightly floured surface.Cut each 'sausage' into 15 - 18 pieces. Flatten each piece with the palm of your hand, then use a rolling pin to roll out each piece into a pancake about 7.5cm in diameter.
To assemble the dumplings, place 1 tablespoon of the filling in the center of each pancake, fold the pancake firmly over the filling, press/pinch the edges firmly together to close the top.
Place the dumplings on the rack of a steamer, cover and steam vigorously for 20 minutes.