Chinese chives shiitake dumplings
by Jeremy Pang 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 ...