Step 1

Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems.

Step 2

Finely chop the mushrooms and combine them with the remaining filling ingredients. Mix well.

Step 3

Place about 1 rounded teaspoon of filling inside each wonton wrapper.

Step 4

Add a little water to the sides of the wrapper. Damp the edge with water and seal it tightly.

Step 5

Heat a wok or large skillet until it is hot and add the groundnut oil and Chiu Chow Chilli Oil. Add the garlic and spring onion and stir-fry for 20 seconds, then add the sauce mix and simmer for 5 minutes. Remove the mixture to a separate bowl.

Step 6

Bring a medium-size pot of water to a boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.