Pork dumplings

1. In a large bowl, combine mince, carrot, half wombok, ginger, soy and sesame oil.
   
   
2. Spoon 2 teaspoons mixture onto the centre of each wrapper. Brush edges with a little water. Fold over to enclose filling, pinching edges together to seal. Place on baking paper lined oven tray. Chill.
   
   
3. SOUP: Heat stock in large saucepan on high until boiling. Reduce heat to low. Add wontons and ginger. Simmer 5-7 minutes, until wontons are cooked through and float to the surface. Stir carrot, remaining wombok, beansprouts, onion and hoisin through. Heat gently 1-2 minutes. Serve sprinkled with extra green onion.

• Before freezing, dust wontons lightly with cornflour and seal in airtight container. To steam, place frozen dumplings in single layer on baking paper in steamer basket over simmering water. Steam in batches 10-12 minutes, until tender and cooked through. Serve with dipping sauce of choice.