I made them again today, with a few minor alterations. The people in the cooking group are Taoist so they don't eat onion and garlic.... but I do. The great thing about them is that I imagine I could make them stuffed with whatever I happen to have at home. I reckon mushroom and carrot would be nice.

Aunty Sue didn't cook anything apart from the fungus when we made them at her house, and they were lovely and fresh tasting, so if you're pressed for time just throw them together.

Ingredients:

1. Chinese or Savoy Cabbage- shredded
2. Dried Black Fungus- soaked and finely diced
3. Onion- finely diced
4. Garlic
5. Chilli
6. Grated Ginger
7. Soy Sauce
8. Salt
9. Peanut/ Sesame Oil
10. Gow Gee Pastry (Kind of like round won-ton wrappers)

Method

1. Add a little salt to the shredded cabbage to draw out some excess moisture, let it sit for a while and then squeese out the water.
2. Stir fry the black fungus and toward the end add a good dash of Soy Sauce, stir fry a little longer and then set aside
3. Stir fry the onion and when it starts to colour add the cabbage.
4. Add the garlic, ginger and chilly and stir fry for a little longer
5. Remove from heat and mix in the mushrooms
6. After it cools down wrap the dumplings. (See the video below)
7. Drop the dumplings in boiling water
8. When they rise to the top add a little cold water (this supposedly makes them more chewy)
9. When the water comes to the boil again, they are ready.
10. Remove and drizzle with some sesame oil for flavour and so they don't stick. I only had concentrated sesame oil at home so i just mixed a tiny bit with peanut oil.
11. Serve with whatever dipping sauce takes your fancy. I used a Vegetarian Fish Style sauce that "Aunty Sue" gave me at the last class mixed with some soy and chilli.

I found the following on you tube. It's the same style of wrapping I did, quite simple but you could also just fold it over and make sure the edges are sealed.