Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems.
Finely chop the mushrooms and combine them with the remaining filling ingredients. Mix well.
Place about 1 rounded teaspoon of filling inside each wonton wrapper.
Add a little water to the sides of the wrapper. Damp the edge with water and seal it tightly.
Heat a wok or large skillet until it is hot and add the groundnut oil and Chiu Chow Chilli Oil. Add the garlic and spring onion and stir-fry for 20 seconds, then add the sauce mix and simmer for 5 minutes. Remove the mixture to a separate bowl.
Bring a medium-size pot of water to a boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.
Dried ceps mushrooms are a great substitute if Chinese dried mushrooms are unable to be found.
The white part of leeks gives the dumplings an even richer taste, a good alternative to spring
Hazelnut paste does wonders for the sauce if sesame paste is difficult to find.
For extra spice, simply add more of the Lee Kum Kee Chiu Chow Chilli Oil and Lee Kum Kee Chilli Garlic Sauce .
The dumplings and sauce can be prepared in advance and refrigerated, ready for cooking when needed.
PREP TIME: 30 MINUTES | COOKING TIME: 20 MINUTES
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
