Shiitake chive dumplings

Step 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

Step 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 a tea towel until needed

Step 3

For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes

Step 4

Drain and dry the noodles on a clean kitchen towel, then finely chop them along with all the other filling ingredients. Put the chopped filling ingredients in a bowl along with the marinade ingredients and mix together well

Step 5

Combine the dipping sauce ingredients in a small bowl or ramekin and wrap the dumplings

Step 6

Place 1 teaspoon of the filling in the centre of each circle of dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight

Step 7

Pinch the two corners of the semicircle together leaving two symmetrical 'Mickey Mouse ear' shapes between your centre fold and the corner folds

Step 8

Now pinch the 'ears' in towards you to make four layered folds

Step 9

Tidy up to create a 'half-moon' shape and arrange on a plate

Step 10

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil

Step 11

Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown

Step 12

Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce