Over medium heat, warm the Coconut Oil (to taste) and gently fry the Mushroom (150 gram) in it.
Once the mushrooms are cooked down, add in the Fresh Ginger (2 teaspoon), Garlic (1 teaspoon), and Spring Onion (2 tablespoon) 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 (50 milliliter), juice of the Lime (1/2), Sesame Oil (20 milliliter), Dried Red Chili Pepper (2), Spring Onion (1), Brown Sugar (1 teaspoon), and Water (100 milliliter).
Serve the dumplings on their own with the dipping sauce or in a soup.