Beef, shiitake and five spice potsticker dumplings

Instructions

1. Step 1

   Cover the shiitake mushrooms with boiling water and set aside for 20 minutes to rehydrate, then chop finely

2. Step 2

   Combine the minced beef, stock, soy, Shaoxing wine, sesame oil, mushrooms, garlic, ginger, spring onion and Bart Chinese Five Spice with a pinch of salt in a large bowl

3. Step 3

   Heat a small frying pan over a medium high heat and add a splash of oil. Cook a small piece of the filling - about a teaspoon - and then taste to see if it is seasoned enough. If the filling needs more salt, add it to the mixture

4. Step 4

   Have a couple of damp tea towels ready for covering the wrappers, along with a small bowl of water. Cover the wrappers with a damp tea towel so that they don't dry out. Place a wrapper in your hand and place a teaspoon of filling in the centre of your wrapper

5. Step 5

   Dip your finger in the bowl of water and moisten the edge of one half of the wrapper. Fold the dumpling in half, and either pleat it shut or simply press the two sides together in a crescent moon shape

6. Step 6

   Place the uncooked dumplings onto a lightly oiled baking tray and cover with another damp tea towel to stop them drying out

7. Step 7

   To cook the dumplings, heat a tablespoon of oil in a large, lidded frying pan over medium heat. Add the dumplings, pleated side up, and cook for a few minutes until their bottoms are golden and crisp. Add a splash of water to the pan and then cover the pan with a lid, trapping the steam. Steam the dumplings for a few more minutes, or until the filling is cooked through

8. Step 8

   Make the dipping sauce by combining all the ingredients in a small bowl and mixing well. Serve the dipping sauce on the side of the dumplings