These are always a crowd pleaser! Morsels of delicious, wrapped in traditional dumpling pastry. Easier to assemble than you think, and once you get on a roll, you will have a stack of dumplings ready for the broth. Ingredients 1 packet fresh dumpling wrappers 500g Chicken mince 4 Portobello mushrooms 2 T Chives chopped small 2 T Coriander chopped small 1 T oyster sauce 1 T sweet chilli sauce 1 tspn sesame oil 1 cup of thinly sliced red cabbage 1 spring onion Method Chop Portobello Mushrooms small, fry in a little oil then add to chicken mince and all other ingredients. Mix together. Add a teaspoon of mixture to the middle of a dumpling wrapper wet the edges and crimp together. Broth 1L beef stock 1 T Soy sauce 1 tspn sesame oil 3 slices of fresh ginger 2 cloves of garlic 1 tspn chilli oil Method Put all the ingredients in a pot a simmer for an hour, remove ginger and garlic before serving. Steam the dumplings in a bamboo steamer for about 15mins. To serve, in a big bowl poor the hot broth over the dumplings top with coriander, fresh chill, spring onions and fried shallots.