200g plain flour
100ml warm water
Pinch of salt
20g dried porcini mushrooms
200g sprouts, thinly sliced
½ onion, finely chopped
2 spring onions, finely sliced
2 garlic cloves, grated
1 thumb sized piece of ginger, grated
Tsp caster sugar
½ tbsp light soy sauce
½ tbsp dark soy sauce
1 tbsp soy sauce
½ tbsp white rice vinegar
1 tsp chilli bean paste
1 tsp sesame oil
½ spring onion, finely chopped
Small handful coriander, finely chopped
1. Make the dough: combine flour, salt and water. Bind together by hand before transferring to a floured surface. Knead until a smooth dough (5 minutes). Place in a bowl and cover with clingfilm while you make the filling.
2. Filling: first cover your dried porcini mushrooms in boiling water and allow to sit for 15 minutes. Next, finely slice the sprouts, onion, spring onions, grate the garlic and ginger and roughly chop the coriander.
3. Drain the mushrooms (save the water) and roughly chop.
4. Heat oil in a frying pan and add the onion and sprouts until slightly softened. Then, add the spring onion, garlic, ginger and coriander and cook for 1 minute. Add in the sugar, light and dark soy sauce and 2 tbsp reserved mushroom water. Cook until all liquid has evaporated.
5. Back to the dough. Roll the dough into a long sausage and divide into 2cm disks.
Flatten each disk before rolling into a circle. Place a tsp of filling into the dough, fold over, tuck in the sides and press to seal. Repeat for remaining dumplings.
6. Steam dumplings for 10 minutes while you combine all the sauce ingredients.
7. Once steamed, coat the dumplings in the sauce and serve!