A recipe by Julie Van Rosendaal
In a medium bowl, combine the beef, green onions, cilantro, garlic, ginger, soy sauce and sesame oil and mix it all up with your hands.
Set out a small dish of water, and working with one or two at a time, place a small spoonful of filling in the middle of each wrapper; moisten the edges with the water (dip your finger in) and fold over, pressing the edge tightly to seal.
Place seam side up on a baking sheet and cover with a tea towel to prevent them from drying out.
Boil the dumplings in water for 3-4 minutes, or cook in a skillet with a drizzle of oil, adding 1/2 cup of water or stock and covering to cook them through.
Stir together the ingredients for the dipping sauce and serve with the dumplings.