Chicken and shiitake dumplings

Step 1

For the chicken & shiitake dumplings, soak mushrooms in boiling water for 10 minutes or until soft. Drain, then finely chop. Combine all filling ingredients in a bowl and season with 1/2 teaspoon sea salt. Cover with plastic wrap and refrigerate for 30 minutes.

Step 2

For the prawn & scallop dumplings, combine all filling ingredients in a bowl and season with 1/2 teaspoon sea salt.

Step 3

Place the wonton wrappers on a clean surface and cover with a damp cloth so they do not dry out. Working with a few at a time, place a teaspoon of the filling in the centre of each wrapper.

Step 4

Using a pastry brush, brush the edges of each wrapper with a little water.

Step 5

Fold each wrapper in half, enclosing the filling to form a semicircle. Pinch the edges of each wrapper together to form a frill. Alternatively, bring in 3 sides of each wrapper to join at the centre, to form a triangle-shaped dumpling.

Step 6

Line a steamer (bamboo or metal) with baking paper. Half fill a wok or steamer base with water (the steamer holding the dumplings shouldn't touch the water) and bring to the boil. Cooking in batches, place 6-8 dumplings in the steamer, place over boiling water and cover with a lid. Steam for 8 minutes or until cooked through.

Step 7

For the dipping sauce, place all ingredients in a small bowl and whisk to combine.

Step 8

Serve dumplings warm with dipping sauce.