400 grams good beef mince
¼ cup finely chopped roasted cashew nuts
1 egg white
3 tablespoons oyster sauce
1 tablespoon cornflour
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 spring onions, finely chopped
large handful coriander,
1 packet thin wonton wrappers
sesame seeds, toasted
Line the baskets of a large steamer with baking paper that has been pierced all over with a skewer to let the steam through.
Filling: Place all the ingredients in a bowl and combine well. I find hands are best for this. Roll into 20 balls and place on a tray.
To assemble: Brush the edges of each wonton wrapper with water and place a beef ball in the centre.
Pull the sides up and pinch together to form little pleats, leaving the centres open. Place on a baking paper-lined tray, leaving space between each one otherwise they will stick together.
To cook: Arrange the dumplings in the baskets, slightly apart. Top each one with a pinch of sesame seeds. Place the baskets over a wok or saucepan of boiling water, cover and steam for 10 minutes or until the dumplings are firm to the touch and cooked through.
To serve: Top with micro Asian salad leaves, if available, and serve with chilli oil and soy sauce for dipping. Serve with a bowl of steamed broccolini or broccoli. Makes 20 dim sum.