Lamb dumplings with plum sauce

GIVE your picnic a flavour-packed punch by serving these dumplings that will have everyone coming back for more. MAKES: 30 Ingredients 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 tbsp sesame oil 30 wonton or gow gee wrappers Plum sauce, steamed gai lan (Chinese broccoli), microwave brown rice and coriander, to serve

Method

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

Place a wonton or gow gee 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.

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.

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