Cheeseburger Dumplings by Dirty Bones

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Method

Add the mince, burger cheese, capers, gherkins, siracha, tomato ketchup, Dijon mustard to a bowl, season with salt and pepper to taste and mix the ingredients together
Press the mixture into small pattys (oval shapes) weighing 20 to 25 grams.
Fill the skins with the mix and press together the sides, seal the edge with water
Pan fry 5 dumpling packages in a little oil to colour the base
Add 50ml of water and cover with a lid, steam till cooked
For the dipping sauce, add the French’s Mustard and Tomato Ketchup to a bowl and mix together
Add to small serving dish or ramekin to serve on the side of the plate
Arrange dumplings on a plate and garnish with spring onions and black and white sesame seeds

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