Vegetable Crystal Dumplings

Heat a little vegetable oil in a small pan and stir-fry the diced king oyster mushroom and carrot for 3 minutes until just softened.

Combine the fried mushroom and carrot with the water chestnuts, chives, sesame oil, white pepper and cornflour in a mixing bowl, stirring until well combined.

Cover the filling and chill in the refrigerator while making the wrapper dough.

Bring 150ml of water to the boil in a saucepan, then pour over the wheat starch and tapioca starch, stirring quickly with chopsticks until a shaggy dough forms.

Add the vegetable oil and knead the warm dough for three minutes until smooth and pliable.

Divide the dough into 20 pieces and roll each into a thin, round wrapper using a rolling pin.

Place a spoonful of the vegetable filling in the centre of each wrapper and pleat the edges closed into a crescent shape.

Arrange the dumplings in a steamer basket lined with baking paper, leaving space between each.

Steam over boiling water for six minutes until the wrappers turn translucent.