- 1 packet of round dumpling wrappers (can be found at most Chinese supermarkets, or you can make your own dough, 30 minutes in advance)
- 20g fresh ginger, peeled and finely chopped
- 1 shallot, finely chopped
- 1 tbsp groundnut oil (or rapeseed)
- 170g chestnut mushrooms, finely chopped
- 80g dark leaf spring cabbage, finely chopped
- Light soy sauce, 1-2 tsp to taste
- 1½ tsp rice wine or dry sherry
- ¼ tsp sea salt
- Pinch of white pepper and sugar
- 1½ tsp sesame oil
For the chilli sambal (this will keep for several weeks in the fridge or you can buy ready-made).
- 2-5 large red chillies (tops removed)
- 1 bulb of garlic (peeled cloves)
- Salt and sugar to taste
- For the dumpling filling, gently fry the ginger and shallot in a little groundnut oil until translucent.
- Add the finely chopped mushrooms and cabbage to the shallots and ginger. Cook on a medium high heat for a few minutes, before adding soy, rice wine, salt, white pepper, sugar and sesame seed oil. Sauté for a further minute or two, mixing well. Taste to check seasoning and set aside.
- To make the dipping sauce, fry the garlic cloves and chilli together in deep hot oil until nicely browned. Drain and cool the mixture on kitchen paper before blitzing with a hand blender until smooth. Add sugar and salt to taste. The sambal should taste spicy, slightly sweet and salty.
- Dust the work surface with a little flour. Lay out several dumpling wrappers, put a teaspoon of the stuffing mixture into the centre, fold in half and seal the edges with a series of pinches (like a little Cornish Pasty). Repeat to make about 15-20 dumplings.
- To cook the dumplings, heat the groundnut oil in a frying pan, add half the dumplings and fry the bottom side for 2 minutes. Add 2 tbsp of water to the pan and immediately cover with the lid. Steam for 4-5 minutes before removing the lid and continue to fry for a further minute, then remove from the pan and drain on kitchen paper (cover with foil to keep warm). Repeat with the remaining dumplings.
- To serve, place the dumplings on a plate with the bottom side up and serve with a small bowl or spoonful of sambal, and a sprinkle of fresh coriander leaves.