Ingredients:
1 tablespoon sesame seeds
2 tablespoons oil
2 gloves garlic, finely chopped
150g lean pork mince
200g lean beef mince
1/3 cup water
200g finely shredded chinese cabbage
100g bean sprouts, chopped, with scraggly tail removed
100g mushrooms, finely chopped
3 spring onions, finely chopped
150g round won ton pastry wrappers
SOUP
2.5 litres beef stock
2 tablespoon soy souce
3cm ginger, very finely sliced
4 spring onions, chopped
1. Roast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan
gently, until the seeds are nutty brown. Remove at once to prevent burning. Crush in a food
mill or with a mortar and pestle.
2. Heat the oil in pan. Cook the garlic and mince over medium heat until the meat changes
colour, breaking up any lumps with fork. 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. Work with won ton wrapper at a time and keep the extra wrappers covered with a damp tea
towel. Place 1 teaspoonful of filling on a wrapper just off-centre and gently smooth out
the filling a little. Brush the edges with a little water and fold over the filling to form a semi
circle. Press the edges together to seal.
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 colour
and look plump. Garnish with the remaining spring onions and serve at once.
