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Beef mince and spinach dumplings

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Ingredients Method

Ingredients
  

For the dumplings:
  • 1 pack dumpling skins
  • 500 lean beef mince
  • 2 cups spinach wilted and drained of liquid
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 tsp dried corriander
  • 1/2 tsp cumin
  • salt and pepper to taste
For the dipping sauce (optional)
  • 1/4 terriaki sauce
  • 1/4 cup rice wine vinegar
  • 1 tsp brown sugar
  • water to adjust strength

Method
 

For the dumplings:
  1. Set up your skins and a small finger bowl of water
  2. Mix together all other ingredients by hand until well incorporated
  3. Take about a 1/2 a teasoon full of filling and place it in the midde of the skin
  4. Wet the pastry all around the edge and fold over
  5. Pinch the skins shut
  6. Set up your steamer (I used a bamboo steamer over boiling water)
  7. Make sure the dumplings are not touching and steam until tender.
For the dipping sauce (optional)
  1. Mix all the ingredients except over a very low heat until the brown sugar is dissolved.
  2. Add water a litte at time until you get the right balance of flavour, rememer it's a dipping sauce the flavour needs to be strong.