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:

1. Heat the oil in a wok
2. Add all the other ingredients and gently fry until the mushrooms are lightly browned
3. Drain the excess liquid off
4. Carefully place a small spoonful of the filling into the centre of each dumpling wrapper
5. Fold the wrapper over and seal the edges using a small amount of water around the edge
6. 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:

1. Combine all the ingredients, mix and serve