Step 1

Place the mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes or until soft. Drain and finely chop.

Step 2

Add the spinach to a saucepan of boiling water. Cook, uncovered, for 1-2 minutes or until the spinach just wilts. Drain and rinse under cold water. Squeeze out any excess water. Finely chop the spinach and place in bowl. Add the mushrooms, water chestnuts, green shallots, soy sauce, oyster sauce and garlic. Stir to combine. Season with salt.

Step 3

Place half the wrappers on clean work surface. Place 1 tablespoonful of spinach mixture onto centre of each. Brush edges with a little egg, fold in half to form semicircles. Press edges together to seal. Place in a 30cm bamboo steaming basket. Repeat with remaining wrappers, spinach mixture and egg. Place in second steaming basket.

Step 4

Bring 5cm of water to boil in a medium wok over high heat. Reduce heat to medium-high. Stack baskets in wok, cover tightly with lid. Steam for 15 minutes, swapping baskets after 7 minutes, or until wrappers are opaque. Serve with extra soy sauce.