• Dough
  • Flour 200g
  • Water 100g (warm = more fluffy)
  • Yeast 2g
  • Filling
  • Chestnut mushrooms 250g
  • Carrot x 2
  • Cabbage x ½
  • Garlic 1 clove
  • Onion 1 (medium)
  • Dark soy 1tsp


1 Mix the dough ingredients together and knead the dough till smooth. Leave for 30 minutes to rest

2 While waiting for the dough, make the filling by grating the carrots and chopping all ingredients finely. (You can keep the mushrooms a little bigger). Add garlic and onions into a pan with a little oil until slightly translucent then add all other ingredients. Once all cooked, leave to cool.

3 Roll dough out into a tube and cut into 2 inch sections and roll each one out into circles. Don’t make them too thin.

4 Add a tablespoon of the filling once cooled into the centre of the circle and fold “I followed a folding video on some dough tips from”

5 Fill a deep non-stick frying pan with an inch of water and bring to boil. Add the dumplings and cover to part boil and keep the steam in. Cook for 8-12 minutes.

6 In another pan add oil ( sesame oil works well too) and pan fry these cuties. You can fly the whole dumpling or just the bottom. When slightly golden take out onto a plate. Mushrooms released some delicious juice while cooking and the inside of the dumpling was nice and moist.

Note: Seasoning of filling is light so that the mushrooms don’t lose water. Make a strong vinegar and chilli sauce to spice up the flavour!