Crab and Mushroom Dumplings

• 1 tsp cornflour mixed with a tablespoon of water
• 4 spring onions, white part finely chopped, pale green part julienned
• 200g spanner crab meat
• 4 fresh shiitake mushrooms, finely chopped
• 80g water chestnuts, chopped
• 3 cm piece of ginger, finely chopped
• 1 egg, whisked
• Pinch of white pepper
• 60 square wonton wrappers
• 1 tbsp sambal oelek
• 1 tbsp soy
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tbsp of crispy fried shallots
• Pinch of salt

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This recipe is created in partnership with Everyday Gourmet.

1. Line a tray with baking paper. 2. Place the white part of the spring onion in a large bowl along with the crab, mushrooms, water chestnuts, white pepper, cornflour paste, ginger, egg, and salt. Mix until a sticky paste forms. 3. Place a wonton wrapper on a clean work surface and add 1 teaspoon of the crab mixture to the centre. Brush the edges with a little water. Bring the opposite corners together and press to seal. Now lightly press around the filling to release any air bubbles and form a triangular parcel. Wrap the triangle around your thumb so it forms a little hat-like dumpling. It should look like tortellini. Place on the prepared tray and cover with a damp cloth to ensure they do not dry out. Repeat with the remaining wrappers and mince mixture. 4. For the sauce, combine sambal oelek, soy, sesame oil, sugar and a splash of water. 5. Add the dumplings, in two batches if necessary, and cook for 3 – 4 minutes. Remove and arrange in a shallow dish. Pour over the sauce and serve with crispy shallots and the green part of the spring onions scattered over the top.