I didn't think that a steamed dumpling would be particularly attractive and would be quite challenging texture-wise, so I plumped for the pot sticker dumplings. Fried bottoms and steamed tops would give the best of both worlds.
It worked. Crisp, crunchy bases yielded to the softer steamed dough. The oaty, meaty mixture within had some spring onion mixed in it to give it a bit more flavour. Dunked into a dipping sauce of black vinegar with ginger, this made a very plausible snack indeed.
There's not really a recipe for this. Take your leftover haggis, mix with some finely sliced spring onion, stuff it in a dumpling wrapper (recipe here) and pleat. Fry in a pan, add a bit of water, steam with the lid on for 10 or so minutes, take the lid off, add another dribble of oil and fry until the bases are crispy.
These freeze really well, and are easy to cook from frozen.