• Mix together coriander, cayenne, cumin, salt and pepper, then add to ground meat and combine thoroughly.
• Heat oil in skillet then add onions and garlic.
• Sauté onions and garlic until they soften and become slightly sweet in taste.
• Add ground meat, and sauté meat mixture for 2 minutes, then lower heat to medium and continue to sauté until the meat is cooked through.
• Add chili garlic paste and mix thoroughly.
• Remove from heat and cover to keep moist - use aluminum foil if needed.
• Slice scallions into ribbons - slice each scallion in half lengthways, and then slice each half again then set aside.
• Trim turnip greens, rinse and drain and set aside.

How to Create Parcels

• Fill a large saucepan with water and place on a high heat until boiling.
• Place meat, turnip greens, scallions and paper towels around a board.
• When ready to assemble parcels, place a few scallions into the boiling water, then add two turnip greens leaves.
• Allow scallions and turnip greens to wilt then, with tongs, remove from water and place on paper towels and dab away excess water.
• Place one turnip leaf on a chopping board, place 1/4 cup of ground meat in the middle, then fold turnip leaf around meat to create a parcel.
• Tie a slice of wilted scallion around the parcel, and trim.
• Repeat until you have used up all of the meat filling, Then place on platter and serve.