• 400g turkey mince (or chicken, pork or beef)
• Veg version: swap mince for chopped mushrooms + tofu
• 2 cloves garlic, finely chopped
• 1 thumb-sized piece of ginger, grated
• 1–2 red chillies, finely chopped (optional)
• 3 tbsp Chimac Sriracha Caramel
• 1 pack wonton wrappers
• Sesame seeds (for garnish)
• Spring onions, sliced (for garnish)
• Chilli oil (optional — we love Rivesci at the moment)
• Oil for frying

Make your filling
In a bowl, mix the mince with garlic, ginger, chilli and a generous glug of Chimac Sriracha Caramel. Get stuck in — hands are best here.

Roll into balls
Shape into small, bite-sized balls (about 2–3cm wide).

Heat your pan
Get a non-stick pan nice and hot with a drizzle of oil. Medium-high heat is perfect.

Into the pan
Add the dumpling balls and don’t overcrowd. You want space so they crisp.

Top with wrappers
Place a wonton wrapper on top of each ball and press down lightly.

Steam + crisp magic
Pour in a generous splash of boiling water and immediately cover with a lid.
Let them steam until cooked through and the water evaporates (around 5–7 minutes).

Keep an eye — if the water disappears too quickly, add a splash more and lower the heat slightly.

Finish
Once cooked, remove the lid and let the bottoms crisp up slightly if needed.

If you’ve got a thermometer, you can check doneness depending on your mince:

• Chicken: 75°C
• Turkey: 75°C
• Pork: 71°C
• Beef: 71°C

Drizzle over more Chimac Sriracha Caramel.
Finish with sesame seeds, spring onions and chilli oil.

Eat straight from the pan!