Beef & Mushroom Dumplings in Broth

DUMPLINGS:--
2 tbsp SIDS SPRING ONION OIL
250 g mushrooms, fine chopped
2 garlic cloves, fine chopped
500 g ground beef
1 tbsp SIDS HOT WORCESTER SAUCE
2 tbsp grated ginger
1 tbsp soy sauce
½ tsp ground black pepper
4 spring onions, chopped
36 wonton wrappers, or more as needed
BROTH:--
2 tbsp SIDS SPRING ONION OIL, or more as needed
2 shallots, sliced
2 garlic cloves, minced
1 tbsp grated ginger
4 cups vegetable stock
¼ cup soy sauce
¼ tsp red pepper flakes
SERVING:--
2 tsp sesame oil, or as needed
2 spring onions, chopped, or as needed
1 tsp sesame seeds, or as needed

Heat SIDS SPRING ONION OIL in a large frypan over medium heat. Add mushrooms and sauté until most of the water from the mushrooms has evaporated and mushrooms are slightly golden, 8-10 minutes. Add garlic and cook for 1 minute, stirring frequently. Set aside to cool.
Dumpling Filling: combine ground beef, SIDS HOT WORCESTER SAUCE, ginger, soy sauce, black pepper, spring onions, and the cooled mushroom mixture in a large mixing bowl. Stir to combine then set aside.
Broth: heat SIDS SPRING ONION OIL in a pot over medium heat. Add shallots and cook until softened and beginning to brown, about 3-4 minutes. Add ginger and garlic and cook for 1 minute, stirring frequently. Add the vegetable stock, soy sauce, red pepper flakes, and bring to a boil, scraping the bottom of the pan as you stir. Reduce heat to LOW and simmer uncovered for at least 10 minutes while you shape the dumplings.
Assemble Dumplings: place 1 tablespoon filling in the centre of each wrapper. Brush the edges of wrapper with water (a spray bottle also works well to spray the edges) and fold to shape. Seal each dumpling fully, leaving no open holes. Repeat until all dumplings are filled.
Heat 2 tablespoons SIDS SPRING ONION OIL in a large frypan over medium heat. Working in batches, add dumplings to the pan in one even layer and cook uncovered until bottoms are golden, 2-3 minutes. Reduce heat to medium-low. Carefully add ¼ cup water and immediately cover, letting the dumplings steam until golden brown on the bottom and filling is no longer pink at the centre, 5-7 minutes. An instant-read thermometer inserted near the center should read at least 70°C. Use more oil if the dumplings are sticking to the pan.
Transfer cooked dumplings to a warmed plate and keep warm. Repeat to cook remaining dumplings.
To Serve: place several dumplings in a shallow bowl, then pour over with a spoonful of broth. Top with chopped spring onions, sesame seeds and a drizzle of sesame oil.
Note:
There are many different ways to shape dumplings and you can use either dumpling or wonton wrappers. Be careful not to overfill the dumplings as that may cause them to burst while cooking. You can either brush the edges of the wrapper with water, or use a spray bottle to lightly spray the wrapper edges to help seal the dumpling in your chosen shape. For this recipe, I used square wonton wrappers and pinched all four corners together in the centre, then sealed the seams on each side. It's an easy shape to make.