Fried mushroom dumplings

Makes 24 Starters and mains

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Method

To make the dumpling dough, put the flour in a bowl, make a well in the centre and add the warm water. Whisk to combine, then bring the mixture together into a ball and turn out onto a floured work surface.

Knead for 10 minutes or until smooth and elastic – when you gently push your thumb into the dough, it should spring back. Wrap in a clean tea towel and allow to rest for 20 minutes.

Divide the dough into quarters. Working with one piece at a time (and keeping the rest of the dough under the tea towel so it doesn’t dry out), roll the dough into a 10cm log, around 2.5cm thick. Cut the log into six equal-sized pieces, then roll each piece into a ball.

Gently flatten each ball and use a rolling pin to roll into 10cm round wrappers. Stack the wrappers into a pile, ensuring there is plenty of flour coating their surfaces to prevent them sticking together. Repeat until all the dough is rolled out.

In a bowl, gently mix the mushroom and cabbage together. Add the salt, soy sauce, ginger, garlic and spring onions and mix gently to avoid the mushroom releasing too much liquid. Taste the mixture and adjust where needed.

Take a dumpling wrapper and spoon a scant tbsp of the mushroom mixture onto one side of the wrapper. You don’t want to overfill the dumpling or it will explode when frying. Dip your finger in water and run it around the rim of the wrapper. Fold in half over the filling and seal the dumpling. Repeat with the remaining mushroom mixture and dumpling wrappers.

Heat the oil in a frying pan over medium heat. Working in batches, add the dumplings so they’re not touching each other, and fry for around 2 minutes on each side – the dumplings should be a deep golden brown. Drain on kitchen paper.

Once all the dumplings are cooked, eat straight away. Serve with chives or diced onions.