Ingredients
15-20 fresh egg wonton wrappers
4 fresh or 6 dried, rehydrated shiitake mushrooms, chopped into small pieces
1 large pak choy, sliced and cut into small pieces
1 tsp freshly ginger, very finely cut
1 tsp garlic, very finely cut
2 spring onions, white and green, finely chopped
1 tsp sesame oil
Salt
Pinch of white pepper
3 tbsp soy sauce
20g thin rice noodles, hydrated and cut into smaller strips
½ tsp sugar

Equipment Needed
Steamer
Greaseproof paper

Method
Put all of the ingredients except for the wrappers and water into a bowl and properly mix.

Get a clean tea towel, a small bowl of cold water and a large plate, tray or glass chopping board and put a tsp of oil on it and with your hands rub it all over (this is for the wontons to sit on without them sticking to the plate).

Take 1 wrapper and put 1 tsp of the mix in the middle.  Dip your finger in the water and run around each of the 4 sides.  You now need to make a triangle by taking one corner and folding it over to the corner directly opposite and press together. Now press the sides together to seal.  Dip your finger back into the water and dampen the right hand corner at the front.  Now take the left corner and push on to of the right corner so they are joined, the wonton should look a bit like a boat.  The first few may look a bit rough but stick with it and you will get there.  Put on your oiled plate and cover with your tea towel.  Repeat with the remaining wrappers and filling until all are used up. Keep covered until you cook. If you don’t want to eat immediately then deal with cling film.

Cut smallish pieces of greaseproof paper to put the dumplings on individually or use a steaming matt if you have one.  Put into the steamer and steam for 8 minutes.  I use a bamboo steamer as it has a couple of layers which makes it easier to steam all at once, just stack the steamers.  If they won’t all fit, just steam in batches.

Serve hot with a little dipping sauce.