Chilli beef dumplings

Kung Hei Fat Choi! Celebrate Chinese New Year by whipping up these traditional mince dumplings. They are so simple and delicious, you'll wonder why you've never bothered before!

If your tastebuds are watering for some authentic Chinese cuisine, why not try our 17-day Inland China tour? You'll get to try everything from Cantonese style cooking in Hong Kong to spicy Sichuan sauces and the ever-popular Peking Duck in Beijing

Ingredients (serves 4)

• 1 tablespoon vegetable oil
• 500g minced beef 
• 2 garlic cloves, crushed
• 1cm piece ginger, peeled, finely grated
• 2 small red chillies, deseeded, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 275g packet gow gee dumpling wrappers (available from fridge section of supermarket)
• 5 spring onions, cut into 8cm lengths
• 30g butter
• 1 tablespoon sesame oil

Method

• Bring a large saucepan of water to the boil over medium-high heat. Meanwhile, heat vegetable oil in a wok over medium-high heat. Add mince, garlic, ginger and half the chilli. Stir-fry for 5 minutes or until just cooked. Stir in soy sauce and oyster sauce. Allow to cool slightly
• Spoon 1 teaspoon mince mixture into centre of 1 wrapper. Brush edge with water. Fold pastry over to enclose filling. Press edges to seal. Repeat with remaining mince mixture and wrappers 
• Place dumplings, 8 at a time, in boiling water. Cook for 30 seconds or until dumplings float to the surface. Remove with a slotted spoon to a serving platter. Cover to keep warm while cooking remaining dumplings
• Shred onions. Heat butter and sesame oil in a frying pan over medium-low heat. Add onions and remaining chilli. Cook, stirring, for 1 minute or until tender
• Divide dumplings between serving plates. Spoon over onion mixture. Serve
• Opional - spoon 1/2 cup remaining mince mixture over each plate before serving

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