Ingredients

For the dough:

• 280 grams plain flour, plus extra for rolling out
• 220 grams hot water 
• 1 tsp salt

  For the Filling:

• 300 grams cashews
• 140 grams chestnut mushrooms, stemmed and sliced
• 60 grams spring onions, trimmed and quartered
• 1 carrot, trimmed, peeled and quartered
• 1 inch piece fresh ginger, peeled
• 2 cloves of garlic, peeled and roughly chopped
• 2-3 sbsp. soy sauce
• 1/2 tsp ground black pepper 
• 1-2 tbsp. oil for frying
• 2-3 tbsp. vegetable stock or water for steaming

  Dipping sauce:

• 3 tbsp. soy sauce  
• 1 tbsp. white rice vinegar
• 2 tsp chilli oil fresh coriander (optional)

Tools

• Processor Bowl
• Rolling pin
• 2.5 inch round cutter
• medium sized pan with a lid

Method

Before you start:

1. Cut the mushrooms into quarters
2. Trim the spring onions and cut into quarters
3. Peel, trim and cut the carrot into quarters
4. Peel and roughly chop the garlic and ginger

   For the dumpling dough: 

1. Attach the metal bowl with the dough tool fitted
2. Add the flour, salt and hot water, set the speed to medium and mix until combined; if it's sticky add more flour
3. Turn out onto a floured surface, divide into two balls and knead for 1-2 minutes. The dough should not be sticky, add flour and knead it in if necessary
4. Wrap the dough balls in cling film and refrigerate for thirty minutes to one hour. While the dough rests make the filling

  For the filling: 

1. Attach the processor bowl with the course grating plate fitted
2. Grate the carrot
3. Grate the ginger
4. Remove the grating plate and transfer the grated carrot and ginger to a separate bowl
5. Re-attach the processor bowl with the knife blade fitted
6. Add all of the remaining filling ingredients to the food processor including the grated ingredients, process on maximum speed until combined
7. Heat a large frying pan over a medium heat and sauté the filling for 5 minutes, leave to cool before using

  To make the dumplings:

1. Dust the worktop with flour and roll the dough into a rectangle, the dough should be thinly rolled to a thickness of around 3mm, then use 3.5 inch round cutter to cut the circles
2. Place the circles of dough onto a tray lined with floured grease proof paper and cover with another sheet of paper or cling film while you work
3. Place roughly 1.5 tsp of the filling in the centre of the circle, use a pastry brush and some water to moisten the edges, fold the dough in half and pinch together with your fingers, keep your fingers dusted with flour while you work
4. Pleat around the edge, pinching with your fingers to seal well, working from left to right. The dumpling should have a flat base and rounded top
5. Transfer each finished dumpling to the floured tray and keep it covered until you have filled all of the dumplings in this way

To cook the dumplings:

1. Heat the oil in a medium sized pan and fry the dumplings (flat side down) for two minutes or until the bottom looks golden brown, turn the heat down, add the stock/water and quickly add the lid, capturing the steam- be careful as the hot liquid may splash
2. Steam gently for 5 minutes
3. Remove the dumplings from the pan, leave to cool slightly on a tray or plate then serve with the dipping sauce  

For the dipping sauce: 

1. Combine all of the dipping sauce ingredients together in a small bowl
2. Transfer to a serving bowl

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