Open Dumplings (Blanket Dumplings)

Steps

1. 1

   In a large mixing bowl, combine the 500g of beef mince with 2 tsp soy sauce, 1 tsp rice vinegar, 2 crushed garlic cloves, 1 tsp ginger and garlic crush mix, and the finely chopped fresh ginger stem.

2. 2

   Add the finely chopped spring onion, 1 tsp chilli oil, a pinch of salt for seasoning, and 1 tbsp of cornstarch to the meat mixture.

3. 3

   Mix all ingredients together thoroughly until the meat becomes slightly tacky and well-combined.

4. 4

   Shape the meat mixture into small, flat circles (patties) and place them into a pan.

5. 5

   Place one dumpling wrapper over the top of each meat patty, pressing down slightly so it acts as a 'blanket'.

6. 6

   Add a small amount of oil to the pan and turn the heat to medium-high. Pour in about 1/4 cup of water.

7. 7

   Cover the pan with a lid and steam-fry for approximately 3 minutes, or until the meat is cooked through and the wrappers are translucent and tender.

   Start 3-minute timer
8. 8

   While the dumplings cook, prepare the dipping sauce by mixing soy sauce, rice vinegar, chilli oil, and sesame seeds in a small bowl.

9. 9

   Remove the lid and garnish the dumplings with extra spring onions and a drizzle of chilli oil before serving with the dipping sauce.