Mushroom Dumplings

*Vegan
Makes approx 30

Ingredients:

Filling:

• 500g swiss brown mushrooms
• 200g porcini mushrooms
• 3 stalks spring onion, sliced
• 2 teaspoons sugar
• 2 tablespoons sweet soy sauce or kecap manis
• 1 teaspoon salt
• 1/4 teaspoon white or black pepper
• 1/2 teaspoon ginger, finely grated
• 1/2 teaspoon garlic, finely grated
• 1 tsp chilli flakes
• 1 teaspoon Chinese rice wine
• 1/2 teaspoon sesame oil

Dough:

• 400 grams all-purpose flour
• 3/4 cups boiling hot water
• 1/4 cup cold water
• 1 tablespoon cooking oil

Method:

1. Add all filling ingredients except spring onion in a food processor. Blend until fully minced. Add to a bowl, mix in sliced green onions. In another large bowl, place a sieve over the top. Add filling to sieve to drain liquid from the filling while you make dough.
2. For the dough, Put about 90% of the flour in a large bowl. Pour about a third of the hot water in the flour. Use a wooden spoon to stir vigorously. Add more hot water. Stir. Add the last of the water and stir vigorously until the dough begins to form. Add all of the cold water and oil. Keep stirring vigorously, then stop when it has all combined.
3. Dust counter with the remainder of flour. Place dough onto the floured surface, knead the dough for 8 -10 minutes, until it becomes soft, smooth and bounces back slowly when poked with your finger. Cover with plastic wrap and let it sit for 30 minutes.
4. Divide the dough into 4 equal pieces. Take one piece (cover the remaining 3 pieces with plastic wrap so it doesnt dry out) and roll it into a log, about 2.5-3 cm diameter. Cut dough into 10 circular pieces. Work one dough ball at a time, keep the remaining covered with plastic wrap.
5. Roll one of the balls between your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat to about 7cm round.
6. Fill with 1 tablespoon of filling, pinch pleat all the way around. Repeat with rest. Make sure that you cover any dough that you aren’t currently using and cover the dumplings with a towel to prevent drying.
   Click here for video of how to fold the dumpling
7. To store, freeze on a large baking pan that is lined with baking paper. After 4 hours, transfer into a container. This is so they do not stick together.
8. To cook now, heat a large non stick pan on high. Add 3 tbps of oil. Add dumplings, bottom side down. After about 3 mins, check the bottom of the dumplings, they should be golden brown. Add about 3/4 water to the pan and immediately place lid on the pan. Steam for 5-10 minutes or until water has evaporated and dumpling wrappers are glistening and inside is warm.