Mushroom jiaozi dumplings

Method

1. Put the dried shiitake and wood ear mushrooms in a large heatproof bowl and cover with the freshly boiled water. Cover and leave for 15 minutes. Put the cabbage leaves in another bowl and massage in the salt. Set aside for 15 minutes.
2. Meanwhile, heat the vegetable oil in a large frying pan over a medium heat. Add the portobello mushroom and fry for 3-4 minutes, then add the fresh shiitake and fry for another 3-4 minutes until most of the moisture has evaporated. Stir in the light soy sauce and half the shaoxing wine, cook for 1 minute, then tip into a bowl.
3. Drain the dried mushrooms, give them a squeeze to remove excess water, then finely chop and mix into the fried mushrooms. Drain the cabbage, then squeeze it and also add it to the bowl.
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4. Add the remaining shaoxing to the mixture, then add the rest of the ingredients (apart from the dumpling wrappers and dipping sauce) and stirwell. Take a wrapper, spoon 1 tsp filling into the centre, then run a wet finger dipped in water around the edge and fold in half, sealing the edges. Pleat the dumpling – only if you want to – then put on a plate. Repeat until all the filling is used up (about 20-24 dumplings).
5. Heat a drizzle of oil in a large frying pan (one with a lid) over a medium heat. Put the dumplings in the pan, working in batches if you need to and leaving around
   1cm between them. Fry for 2 minutes, then add 50ml water and cover. Leave to steam for 4 minutes, then remove the lid and cook for another 2 minutes – the bottom of each dumpling should turn crisp and golden. Serve with a dipping sauce (see Know How).