Simple Steamed Thai Dumplings

Prepare your filling; add mince/tofu to a bowl with the curry paste, finely slice cavalo nero & spring onions. Use your hands to combine.

Fill a shallow but wide bowl with boiling water, it's best to boil a full kettle as you may need to replace the water halfway through. Then take your rice paper wrappers & cut them into quarters, make a little pile, you'll be using 2 overlapping pieces per dumpling.

Line your steamer basket with a piece of parchment paper & have another piece on which to make your dumplings (weigh this down with something at the edges).

Dip 2 pieces of rice paper in hot water until they soften, then lay them down so the points overlap. Place a heaped teaspoon of filling into the centre & work around the edges pulling the rice paper around your filling & sticking it to itself.

You should be left with a little sack with a tuft on the top. Transfer to the lined basket & keep going until you've filled the parchment piece. Sprinkle with sesame seeds. Steam for 6-7 minutes.

Whilst they're cooking, repeat the process with the rest of the mix, placing the dumplings on another pieces of greaseproof paper. You can then slide this into the basket when you're ready to cook the next batch.

To prepare the dipping sauce mix the soy sauce, lime juice, sesame oil, rice vinegar, and garlic in a small bowl.

Arrange the dumplings on a plate, adorn with your sauce (put the rest in a ramekin to dip) & top with spring onions.

They're best fresh but leftovers will keep for 3 days in the fridge.

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