Step 1

Place a bowl onto mixing bowl lid and weigh soy sauce and vinegar into it. Add oil, chilli flakes and sesame seeds, then stir to combine and set aside until ready to serve.

Step 2

Place water into mixing bowl and heat 3 min/80°C/speed 1.

Step 3

Add wheat starch, potato starch and tapioca flour and mix 15 sec/speed 3, then knead Dough /1 min. Transfer dough onto a work surface dusted with wheat starch. Divide dough into 2 equal portions and roll each portion into a log (approx. 4 cm). Wrap in plastic wrap and set aside. Clean and dry mixing bowl.

Step 4

Place ginger and mushrooms into mixing bowl and chop 3 sec/speed 7.

Step 5

Add spring onions/shallots and coriander leaves and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 6

Add shrimp, oil, sake, soy sauce and pepper and mix 15 sec/speed 3. Transfer into a bowl. Clean and dry mixing bowl.

Step 7

Divide carrot slices between Varoma dish and tray. Using oiled hands, cut each dough log into 10 slices (approx. 1 cm). Keep dough covered with plastic wrap while making dumplings to prevent it from drying out. Flatten each slice with the palm of your hand into a disc. Using a rolling pin, roll out each disc into a thin circle (2 mm thickness, 10 cm diameter), dusting with a little wheat starch as needed to prevent dough from sticking. Place 1 heaped teaspoon of the filling in the centre of each disc. Seal dumplings by folding in half, then pinching and pleating the edges to seal, trimming away any excess dough, if needed. Arrange a dumpling on each carrot slice.

Step 8

Place water into mixing bowl. Place Varoma into position, secure Varoma lid and steam 12 min/Varoma/speed 1. Serve dumplings warm with dipping sauce.