Step 1

First, begin by soaking the Soy Chunks. Soy Chunks are dehydrated and need to be rehydrated by soaking them in water. Simply put the soy chunks in a large bowl and pour over 200ml of boiling water. Set aside and soak for 30 minutes.

Step 2

Next, make the dough. Simply add spinach and boiling water to a blender and pulse until you get a completely smooth puree. Add plain flour and salt to a large mixing bowl and slowly incorporate the spinach puree. Knead just enough to make a smooth, tight dough, then cover and set aside for 30 minutes.

Step 3

When the soy chunks have finished soaking, drain all the water from them and squeeze them with your hands to get any excess water out. Then add the soy chunks to a blender and pulse a few times until they shred to small pieces.

Step 4

To make the filling, heat the oil in a small wok or Kadai over high heat. Once the oil is hot add the garlic and onions and stir-fry it quickly until they become aromatic, but not enough to brown them. Immediately after add the red chilli flakes and mix in, then add the mushrooms, soy chunk pieces, black pepper, soy sauce and salt. Mix everything well and stir fry until the mushrooms are cooked and everything smells delicious! Finally stir in some spring onion greens and leave to cool.

Step 5

To shape the dumplings, roll the dough out in a long sausage shape and separate it into 12 equal sized pieces. Roll each piece into a smooth ball. Dip one of the balls into some flour and flatten with your palm, and then begin to roll it out until roughly 4.5" (inches) in diameter. Then take a small portion of the stuffing and place it in the middle of your wrapper. Begin to pleat/fold the sides of the dumplings into each other until they meet in the middle. Repeat with all dumplings.

Step 6

To cook the dumplings, add water to the bottom of your steamer and bring to a boil. Once boiling grease your steamer plates, arrange the dumplings, and add to the steamer. Cover and cook for 10-15 minutes. You will be able to tell when the dumplings are done as they will no longer be sticky to touch.

Step 7

Serve hot. I like to additionally pan-fry my dumplings in a little oil so the bottoms are crispy. See above for cooking variations and below for dipping sauce options.