1 hour 15 minutes
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3 - Chinese dried mushrooms
1 - egg, beaten
250 g - plain flour
75 ml cup - water
1 tsp - baking powder
1/2 tsp - salt
2 tbsp - vegetable oil
2 sprigs - spring onion, chopped
1/2 cup - sweet corn kernels
1/2 - red chilli, deseeded and chopped
1 tbsp - brown bean sauce
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Place the dried mushrooms in a small bowl.
Cover with warm water and leave to soak for 20 to 25 minutes.
To make the wrappers, sift the flour into a bowl.
Add the egg and mix lightly.
Stir in the water, baking powder and salt.
Mix to a soft dough.
Knead lightly until smooth on a floured board.
Cover with a damp cloth and set aside for 5-6 minutes.
This allows the baking powder time to activate so that the dumplings swell when they are steamed.
Drain the mushrooms, squeezing them dry.
Remove the tough centres and chop the mushrooms.
Heat the oil in a wok or large frying pan and stir-fry the mushrooms, spring onions, sweet corn and chilli for 2 minutes.
Stir in the brown bean sauce and remove from the heat.
Roll the dough into a large sausage and cut into 24 even sized pieces.
Roll each size out into a thin round.
Place a tsp of the filling in the centre.
Gather up the edges, pinch together and twist to seal.
Stand the dumplings in an oiled bamboo steamer.
Place over a sauce pan of simmering water.
Cover and steam for 12 to 14 minutes before serving.
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