Step 1

Mix together the flours

Step 2

Then add the boiling water and combine with a fork until cool enough to handle

Step 3

Knead for 10 minutes, it will start of as a shaggy dough but it will hydrate and smooth out whilst kneading

Step 4

Leave aside, covered, to rest for 30 minutes

Step 5

Take small portions of dough, dust in cornflour and lightly roll with a rolling pin

Step 6

Then pass through a pasta roller until #4 (on my Atlas). Cut out wrappers with a 2.5” cookie cutter. Leave wrappers covered in cling film or a damp cloth to prevent drying out

Step 7

Sauté the garlic and shallots in oil over a medium-high heat for around 1-2 minutes

Step 8

Then add in the cabbage, carrots and mushrooms. I tend to pulse the carrots and cabbage in a food processor, but finely chop the mushrooms by hand

Step 9

Continue to sauté for around 5 minutes, then add the soy sauce, white pepper and sugar. Continue to mix together

Step 10

Next, turn the heat off and add the spring onions and toasted sesame oil. At this stage check for seasoning, add salt if required

Step 11

Finally add the cornflour and mix to combine. Leave the dumpling filling aside to cool completely

Step 12

Place 1 heaped tsp of the cooled filling in the centre of each wrapper. If using shop-bought wrappers you will need to lightly wet the entire edge of the wrapper to ensure it can be sealed. Wet your finger and run it around the edge

Step 13

Fold the dumplings in whichever shape you prefer

Step 14

Place the dumplings into a steamer, then place above a wok of boiling water. Or into any steamer set-up you have. Steam over a medium-high heat for 12 minutes

Step 15

Serve along with some chilli oil, a dipping sauce, or chilli vinegar

Step 16

Garnish with spring onion greens and sesame seeds