Leftover Brisket Dumplings

1. This method makes around 24 dumplings
2. In a wok or large pan fry off the garlic cloves, chilli, and spring onion over a medium heat until fragrant.
3. Add the brisket and prawns to the wok.
4. Add 2 tablespoons of sweet soy to the wok
5. Cook until everything is warmed through (around 2-3 minutes)
6. Remove from the wok and place the mixture in a bowl.
7. Fill each dumpling wrapper with a small amount of the brisket mixture. Seal the edges with water or a beaten egg.
8. If you have a small dumpling press, use that instead as this will make the job much easier.
9. Use a steaming bamboo basket to cook the dumplings over boiling water. It should only take a few minutes; the dumplings will go see through when done.
10. If you do not have a bamboo basket, bring a medium size pot of water to boil. Place the dumplings in the boiling water and cook for approximately 2-3 minutes.
11. Once the dumplings are cooked, transfer them to a paper towel-lined plate to drain.

For the sauce