Mushroom Dumplings

Over medium heat, warm the Coconut Oil (as needed) and gently fry the Mushrooms (1 1/2 cups) in it.

Once the mushrooms are cooked down, add in the Fresh Ginger (1/2 Tbsp), Garlic (1 tsp), and Spring Onions (2 Tbsp) and switch off the heat. Season the mushroom mixture with a little Salt (to taste), going easy as the dipping sauce for the dumplings will be salty.

Use a small round dish to stencil out a circular shape on the Wonton Wrappers (20) and dish about a teaspoon of the mushroom mixture out on to each one. Be careful not to overfill the wontons as they will open during steaming.

Keep a small bowl of water handy to seal the dumplings, using a finger to wet the edges of the wonton wrapper, folding it in half and sealing in the filling by crimping the edges tightly. Set the dumplings on to a lightly floured surface until needed.

Once all the wontons are filled, heat about two tablespoons of Coconut Oil (to taste) in a large pan and fry the dumplings on their flatter side over high to medium heat for a few minutes, or until the bases are gently browned.

While you’re frying the dumplings, set a large pot of water over high heat to boil. Once boiling, fill a bamboo steamer with the fried dumplings and set over the water.

Working in batches, steam the dumplings on high for 10 minutes.

Make a dipping by combining Soy Sauce (3 Tbsp), juice of the Lime (1/2), Sesame Oil (1 Tbsp), Dried Red Chili Peppers (2), Spring Onion (1), Brown Sugar (1 tsp), and Water (1/3 cup).

Serve the dumplings on their own with the dipping sauce or in a soup.