Homemade Lamb Dumplings with 2 minute Plum Sauce

• 1 cup plum flesh
• 1 tbs olive oil
• 2 tablespoon maple syrup
• 1 teaspoon ginger

• 1 shallot, minced

• 1 chili, minced

• 1 cm lemongrass, chopped fine

• 500g lambs mince
• 1 garlic clove, minced
• 1 teaspoon ginger, minced
• 1 tablespoon coriander
• 2 lime, rind
• 2 kaffir lime leaves, sliced fine
• 1 tablespoon ketchup
• 1 packet dumping wrappers
• 2 tbs sesame oil

• To make the plum sauce in a pan on a medium heat add ginger, garlic, chili, and lemongrass with olive until and cook until tender. Add plum flesh and maple syrup and cook for 20 minutes until this and juicy.
• Transfer into a blender and blend until smooth then chill until ready to use.
• To make dumpling mix in a bowl add lamb mince, garlic, ginger, coriander, lime rind, kaffir lime and ketchup and mix well until combined then place in the fridge for 30 minutes to firm up.
• To make your dumplings set up a small bowl of cold water with a pastry brush and then on a clean bench arranger one layer of your dumpling wrappers then.
• Add one tablespoon of dumpling mix in the middle of each wrapper then using the wet pastry brush dampen the edges of your wrappers.
• Lift the dumplings from the bench one by one and then fold it in half and press the top closed tightly
• Use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed.
• Continue this process until all your lamb mince has been used up
• To cook dumplings add two tablespoons of sesame oil into a no-stick pan on a medium heat. Add enough dumplings to cover the base of the pan and gently cook until the base is colored (5-8 minutes) then flip and cook for another 4 minutes.
• Carefully take out of the pan and serve hot with plum sauce.

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