Steamed Dim Sum with Lemon Soy Sauce

300g beef mince
2 long fresh red chillies, deseeded, finely chopped
1 garlic clove, crushed
3 Tablespoons soy sauce
1 teaspoon vegetable oil
12 square rice paper wrappers
1 Tablespoon caster sugar
1 Tablespoon fresh lemon juice

Combine the mince, chillies, garlic and 1 Tablespoon of the soy sauce in a bowl. Place in the fridge until required.

Brush a baking tray with 1/2 tsp of the oil to lightly grease. Dip the rice paper wrappers, one at a time, in a large shallow dish of lukewarm water for 30 seconds or until soft and pliable (do not leave the wrappers in too long or they will begin to tear). Place on paper towel to dry. Place a tablespoonful of the beef mixture in the centre of each rice paper wrapper. Bring corners together to enclose mixture and gently twist to form a pouch. Repeat with the remaining rice paper wrappers and beef mixture.

Brush the base of a 30cm bamboo steaming basket with the remaining oil. Place the steamer over a wok or large saucepan of simmering water (make sure the base of the steamer doesn't touch the water) and cook, covered, for 4-5 minutes or until the dim sum are cooked through.

Meanwhile, combine the sugar, lime juice and remaining soy sauce in a small bowl. Set aside.

Serve the dim sum with the lime soy sauce.