Ingredients:

1
2 tbsp
2 cloves
150 g
200 g
1/3 cup
200 g
100 g
100 g
3
150 g

Soup:
2.5 liters
2 tbsp
3 cm
4

sesame seeds
oil
garlic, finely chopped
lean pork mince
lean beef mince
water
finely shredded Chinese cabbage
bean sprouts, chopped
mushrooms, finely chopped
spring onions, finely chopped
round won ton pastry wrappers

beef stock
soy sauce
ginger, very finely sliced
spring onions, chopped
 

Method:

1. Roast the sesame seeds for 5 minutes over medium heat in a dry pan until it turn nutty brown; removed and crush with a mortar and pestle.

2. Heat the oil in a pan. Cook the garlic and mince beef over medium heat until the meat changes color. Add the water, cabbage, sprouts, and mushrooms. Cook, stirring occasionally, for 5-6 minutes or until water evaporates and vegetables soften. Add the spring onions, crushed seeds and season with salt and pepper; set aside.

3. Place 1 teaspoonful of filling on a won ton wrapper just off-centre. Brush the edges with a little water and fold over the filling to form a semicircle. Press the edges together to seal. Repeat with the extra wrappers and filling.

4. To make soup : Combine stock, soy sauce, ginger and half the spring onions in a large pan; bring to the boil and simmer for 15 minutes.

5. Drop the dumplings into the soup and cook gently for 5 minutes, or until they change color and look plump. Garnish with the remaining spring onions and serve at once.

Serves 4-6