• 300g lamb mince
  • 2 garlic cloves, crushed
  • 3cm piece ginger, finely grated
  • 50g shitake mushrooms, finely diced
  • 80g sliced water chestnuts, drained, finely diced
  • 2 green onions, finely chopped
  • 1 celery stalk, finely diced
  • 1/4 cup coriander leaves, finely chopped
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil 
  • 30 wonton or gow gee wrappers
  • Plum sauce, steamed gai lan (Chinese broccoli), microwave brown rice and coriander, to serve


Step 1

In a large bowl combine lamb mince, garlic, ginger, mushrooms, water chestnuts, green onions, celery, coriander, light soy and sesame oil.

Step 2

Place a wrapper on a clean work surface. Spoon a heaped teaspoon of lamb mixture on to the centre of the wrapper. Brush the edge with a little water. Fold over to enclose the filling. Use your fingertips to pleat the edge 4 to 5 times to seal. Set aside on a plate covered with a tea towel. Repeat with remaining mix and wrappers.

Step 3

Place a large steamer basket lined with baking paper over a large pot of simmering water. Steam dumplings, in batches, for 7 to 8 minutes or until translucent and lamb is cooked.

Step 4

Serve dumplings with plum sauce, coriander sprigs, steamed gai lan and brown rice.