Directions

To Make the Shiitake Mushroom Broth

1. Soak the shiitake mushrooms in 1 cup of boiling water, until softened. Drain (retaining liquid) and roughly chop.
2. Place the vegetable stock, shiitake mushrooms & liquid, spring onions, garlic, sesame oil, soy & chilli garlic sauce & Shaoxing wine in a saucepan and simmer for 30 mins.
3. Strain, return the broth to the pan & keep warm.

To Prep the Flower Blossom Dumplings

1. Soak the shiitake mushrooms until softened, drain & finely chop.
2. Drain & finely crumble the tofu into a bowl, add the shiitake mushrooms, chives, garlic, sesame oil, soy sauce & Shaoxing wine, mix well and season with white pepper to taste.
3. Cut the wonton wrappers into circles (a few at a time), cover with damp cloth.
4. For the large flower dumplings, lay 7 wonton wrappers in a row, overlapping slightly (dampen the area, that overlaps with a little water)
5. Spread a thin layer of filling through the centre of the wrappers, flatten slightly, brush a little water, on the top half of the wonton wrappers then fold the row of wrappers in half to enclose the filling.
6. Starting at one end, gently roll to form a flower shape, separate & fold the top wonton edges to form petals. Repeat 4 times.
7. For the small flower dumplings, repeat the above using 5 wonton wrappers for each flower.

To Cook the Flower Blossom Dumplings

1. Heat a little sesame oil in a non-stick saute pan and fry the base of the dumplings until crisp & golden.
2. Gently pour 1 to 2 cups of broth around the dumplings, cover and steam for 5 to 8 mins (or until cooked through).

To Serve

1. Place a large and small flower dumpling in a shallow bowl and gently add the broth, garnish with black sesame seeds, whole chives and a few drops of sesame oil.