Shiitake chive dumplings

Makes 25
1 hour 10 minutes

Ingredients

Dumpling wrappers

  • 225g of plain flour
  • 130ml of hot water, plus extra if required
  • vegetable oil, for frying

Filling

  • 50g of rice noodles
  • 1 handful of coriander
  • 1 spring onion
  • 1 inch piece ginger
  • 1 garlic clove
  • 5 shiitake mushrooms, soaked and drained
  • 200g of chives, Chinese chives preferably or garlic shoots
  • 1 pak choi, 5 leaves only
  • 1 head of Chinese leaf, 1 leaf only

Marinade

  • 1 tbsp of light soy sauce
  • 1/4 tsp black pepper
  • 1/4 tsp granulated sugar
  • 2 tsp sesame oil
  • 1/2 tbsp of cornflour

Dipping sauce

  • 4 tbsp of light soy sauce
  • 4 tbsp of black rice vinegar
  • 1 inch piece ginger, finely sliced

Method

1
Sieve the flour into a bowl. Gradually add the water, mixing with a fork to form a dough, then knead it on a lightly dusted surface for 5 minutes until slightly elastic
2
Roll out the pastry to a thickness of 1–2mm, then use a 70mm diameter circular cutter to cut out as many pastries as possible. Set the pastries aside on a baking sheet or tray and cover with a tea towel until needed
3
For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes
4
Drain and dry the noodles on a clean kitchen towel, then finely chop them along with all the other filling ingredients. Put the chopped filling ingredients in a bowl along with the marinade ingredients and mix together well
5
Combine the dipping sauce ingredients in a small bowl or ramekin and wrap the dumplings
6
Place 1 teaspoon of the filling in the centre of each circle of dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight
7
Pinch the two corners of the semicircle together leaving two symmetrical 'Mickey Mouse ear' shapes between your centre fold and the corner folds
8
Now pinch the 'ears' in towards you to make four layered folds
9
Tidy up to create a 'half-moon' shape and arrange on a plate
10
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil
11
Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown
12
Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce