Vegetable dumplings

Step 1
Heat oil in a large non-stick frypan over medium-high heat.  Sauté the ginger.  Add the mushrooms and cook for 2 minutes until the moisture has evaporated.

Step 2
Add the coleslaw mix and cook for 2 minutes until tender.

Step 3
Turn off the heat and add the spring onions, pepper, sesame oil and soy sauce.  Stir and transfer to a bowl to cool.

Step 4
Place wrappers on a flat surface and spoon 2 teaspoons of the mixture on 1 half of each wrapper.  Brush the edges with cold water, fold over and press the edges together to seal.

Step 5
Place a steamer lined with baking paper over simmering water.  Cook the dumplings in batches for 6 minutes or until tender and cooked through.

Food safety tip: if you are taking leftovers for lunch, dumplings need to be kept cold, so pack an ice brick.