Serves 4 Ingredients: 3 chinese dried mushrooms 250 gms plain flour 1 egg beaten 75 ml cup water 1 teaspoon baking powder ¾ teaspoon salt 2 tablespoon vegetable oil 2 springs onion, chopped ½ cup sweet corn kernels ½ red chilli, deseeded and chopped 1 tablespoon brown bean sauce Method: Place the dried mushrooms in a small bowl, cover with warm water and leave to soak for 20- 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 sweetcorn 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 and place a teaspoonful 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 saucepan of simmering water, cover and steam for 12-14 minutes before serving.
