Steamed Dumplings - cooking recipe

Ingredients

5 None dried shiitake mushrooms
2 cups finely chopped cooked duck or chicken meat
2 tbsp finely chopped, drained water chestnuts
1 1/2 tbsp finely chopped, unsalted dry-roasted peanuts
2 None green onions, thinly sliced
1 tbsp hoisin sauce
1 clove garlic, crushed
18 None dumpling wrappers
1/4 cup soy sauce
1 tsp sambal oelek (Indonesian ground chili paste)

Preparation

Place mushrooms in a heatproof bowl. Cover with boiling water and set aside for 15-20 mins to soak.
Drain mushrooms. Finely chop and place in a large bowl. Add duck, water chestnuts, peanuts, onion, hoisin sauce and garlic. Use your hands to mix well.
Place a dumpling wrapper on a clean work surface. Spoon a heaped teaspoon of mixture into center of wrapper. Brush edges with a little water. Pinch the edges together to enclose the filling. Repeat with remaining wrappers and filling.
Half fill a wok or large saucepan with water and bring to a boil on high heat. Line a steamer with non-stick parchment paper and cut a few slits in the paper.
Arrange dumplings in steamer basket. Place over water and cover tightly with lid. Reduce heat to low and steam for 4-5 mins, until the wrappers are tender. Serve with combined soy sauce and sambal oelek.