Ingredients

• 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.