Crispy Beef and Broccoli Rice-Paper Dumplings

Method

1. Finely chop the broccoli, florets and stalk, into 5 mm bits, and mince the garlic and ginger. Heat some of the oil in a 24 cm pan over medium-high heat, add the ground beef and break it up with a spatula, cooking for 4 min until no pink remains. Add the garlic, ginger and broccoli and cook 2 min more, until the broccoli turns bright green.

   Add in this stepNeutral oil ½ tbspGround beef 200 gGarlic cloves 2Fresh ginger 6 gBroccoli 160 g

   medium-high heat

2. Add the oyster sauce, half the soy sauce and the cornstarch mixed with 1 tablespoon of water, and cook over medium heat for 1 min until the juices thicken. Off the heat, stir in the sliced scallions and sesame oil, then spread on a plate to cool for 10 min. Hot filling melts and tears the rice paper, so let it cool.

   Add in this stepOyster sauce 4 tspSoy sauce 2 tspCornstarch 1 tspScallions (green onions) 2Toasted sesame oil 1 tsp

   medium heat

3. For the dip, mix the rest of the soy sauce with the rice vinegar, honey, red pepper flakes and sesame seeds.

   Add in this stepSoy sauce 2 tspRice vinegar 2 tspHoney 1 tspRed pepper flakes 1 pinchToasted sesame seeds 1 tsp

4. Fill a wide plate with lukewarm water. Dip two rice papers for just 2 to 3 seconds each and stack them on a board (they will look stiff but soften in a moment). Put 2 tablespoons of filling in the centre and fold up the bottom, the sides, then the top into a square parcel. Make 6 dumplings, keeping them apart so they don't stick together.

   Add in this stepRice paper (22 cm rounds) 12

5. Heat a share of the oil in a 26 cm non-stick pan over medium heat and lay the dumplings in seam side down. Fry 3 minutes per side until golden, blistered and crisp. Work in 1 batch(es), 6 min in total. Rice paper can spit, so hold the lid like a shield when you flip.

   Add in this stepNeutral oil 2 tbsp

   medium heat

6. Drain briefly on a rack and serve hot with the dip. They turn chewy as they cool, so eat them right away.