I absolutely love Chinese food and can spend many a happy hour wandering around Asian supermarkets sourcing weird and wonderful ingredients. I adore dim-sum and can happily sit and devour plate after plate of these…
(Serves 4 – Or just 1 if you’re really greedy like me!)
For the dumplings:
- 20 ready-made dumpling wrappers (Available from most Asian supermarkets – just check that they’re egg-free)
- Punnet of chestnut mushrooms – finely chopped
- Punnet of oyster mushrooms – finely chopped
- Garlic clove – finely chopped
- Drizzle of vegetable oil
- 4 spring onions – finely chopped
- 1/2 inch fresh ginger – finely chopped
- 1 tablespoon soy sauce
- Salt and pepper
For the dipping sauce:
- 1/2 cup Chinese rice wine
- 2 tablespoons soy sauce
- Red chilli – chopped
- Fresh ginger – chopped
- 1 spring onion – chopped
- 1 garlic clove – chopped
- 1 teaspoon coconut sugar
For the dumplings:
- Heat the oil in a wok
- Add all the other ingredients and gently fry until the mushrooms are lightly browned
- Drain the excess liquid off
- Carefully place a small spoonful of the filling into the centre of each dumpling wrapper
- Fold the wrapper over and seal the edges using a small amount of water around the edge
- Once all the dumplings are filled and sealed heat for a few minutes each side in a non-stick frying until brown
For the dipping sauce:
- Combine all the ingredients, mix and serve