Ingredients:
• 3 – Chinese dried Mushrooms
• 1 – egg, beaten
• 250 g – plain flour
• 75 ml cup – water
• 1 tsp – baking powder
• 1/2 tsp – salt
• 2 tbsp – vegetable oil
• 2 sprigs – spring onion, chopped
• 1/2 cup – sweet Corn kernels
• 1/2 – red chilli, deseeded and chopped
• 1 tbsp – brown bean sauce
Method:
- Place the dried mushrooms in a small bowl.
- Cover with warm water and leave to soak for 20 to 25 minutes.
- To make the wrappers, sift the flour into a bowl.
- Add the egg and mix lightly.
- Stir in the water, baking powder and salt.
- Mix to a soft dough.
- Knead lightly until smooth on a floured board.
- Cover with a damp cloth and set aside for 5-6 minutes.
- This allows the baking powder time to activate so that the dumplings swell when they are steamed.
- Drain the mushrooms, squeezing them dry.
- Remove the tough centres and chop the mushrooms.
- Heat the oil in a wok or large frying pan and stir-fry the mushrooms, spring onions, sweet corn and chilli for 2 minutes.
- Stir in the brown bean sauce and remove from the heat.
- Roll the dough into a large sausage and cut into 24 even sized pieces.
- Roll each size out into a thin round.
- Place a tsp of the filling in the centre.
- Gather up the edges, pinch together and twist to seal.
- Stand the dumplings in an oiled bamboo steamer.
- Place over a sauce pan of simmering water.
- Cover and steam for 12 to 14 minutes before serving.
Recipe courtesy of Rehana Khatri