Chinese Dumplings

Ingredients

250g pork mince

6-8 mushrooms

4 spring onions chopped

1 piece of ginger

1 garlic clove

1 bunch of coriander leaves roughly chopped

1 pinch of salt

1 tablespoon of brown sugar

Black pepper

Soy sauce

White wine vinegar

Sesame oil

2 cos lettuces finely chopped

Mint leaves finely chopped

1 tablespoon of cornstarch

Rice paper sheets

Chilli flakes

Grated lime

1 branch of rosemary

1 piece of lime skin

Sauce:

Crushed sesame seeds

1 spring onion

1 tablespoon of water

2 tablespoons of soy sauce

1/2 a tablespoon of white wine vinegar

1 teaspoon of sesame oil

1 teaspoon of siracha

1 teaspoon of honey

Instructions

Add the mushrooms, spring onions, ginger, garlic and coriander to the food processor and blend until every ingredient is in small pieces.

In a bowl mix the above ingredients with the pork and add salt, brown sugar, pepper, a jet of soy sauce, white wine vinegar and sesame oil, add the cos lettuce and the mint leaves.

After mixing add the cornstarch to add consistency to the filling.

Prepare the rice paper sheets by weating them and palacing them in a humid tea towel.

Place two spoons of filling on the rice paper next to each other, taking care not to add too much.

Sprinkle the chilli and grated lime before rolling staring by placing one side over the filling. Once they are rolled, cut the sheet in the middle to separate the two dumplings and fold the underneath.

In a pan big enough to fit the bamboo steamer, boil water with the branch of rosemary and the lime skin.

Oil the bamboo steamer before adding 4 dumplings and placing it on the boiling water for three minutes.

Add all the ingredients for the sauce to a glass container and then shake it.

Serve the dumplings with the sauce.