Rebecca Murray from Blue Ginger Café in Whitianga says one of the most important things in managing our food waste is managing portion sizes. She tells us how to better manage your portion sizes. She also shares an amazing Recipe BLUE GINGER PORK + FENNEL DUMPLINGS. When you’re feeding a crowd, it can be hard to work out how much everyone needs. “You should work in handfuls. You shouldn’t be making much more than that. You only need about 200 grams of protein or red meat, per person.” If you still end up with leftovers she says just about anything can be whizzed up into a dumpling filling. Add a bit of soy sauce or oyster sauce to the mixture. Some vegetable oil, sesame oil and minced ginger or any green herbs like Coriander or Thai Basil. “Kids can get in on the folding and give mum the night off cooking.” Rebecca’s tips Use your food processor. Whizz up stray carrots, cabbage or other vegetables to make dumplings Manage your portion sizes. Think in handful sizes. You should aim for no more than 200 grams of protein or red meat. Find out more about portion sizes here. BLUE GINGER PORK + FENNEL DUMPLINGS INGREDIENTS 300 grams pork mince 1 teaspoon fennel seeds 150 grams of cabbage 100 grams of carrot 2 spring onions 1 teaspoon Ginger minced 1 teaspoon fish Sauce 1 teaspoon sesame oil 1 teaspoon. ABC kecap manis 1 packet dumpling wrappers Salt and pepper to taste METHOD Dry roast fennel seeds, shaking pan often for 5 minutes Smash up in a mortar + pestle until rough powder. Mince cabbage, carrot, spring onions salt and pepper and ginger in a food processor. Mix all ingredients together well. Taste test your mixture by placing a teaspoon of mix in boiling salted water until cooked. Adjust flavours if needed. Place a spoonful of mix in dumpling wrappers. Wet edges and seal into halfmoon shapes. Cook in boiling salted water or stock until floating. Serve with your favourite dipping sauces.