1. Place wallaby mince in a bowl and mix in all remaining ingredients, work this mixture with your hands for about 1 minute so it becomes more of a sticky paste. Fill half in the dumpling wrappers, and place these dumplings in the fridge.

2. Bring a pot of salted water to the boil and with the remaining mixture make little

meatballs using two spoons and poach in the water. They need 4-5 minutes to cook so give them a stir every now and then.

3. Remove with a slotted spoon and if you can cool in ice water (not just cold water) this will ensure the meat ball sets and does not fall apart when re heated.

4. When ready to eat, heat up your soup, poach the dumplings straight in the soup, add the cabbage and meatballs, and lastly fresh coriander, ginger and spring onions