Siu mai with black vinegar & sesame dipping sauce

Method

1. For the dumplings, soak the mushrooms in hot water for 20 minutes and then slice off and discard stems. Roughly chop the mushroom caps into a small dice.
2. Place the chicken mince into a bowl with a good pinch of salt and the egg whites. Whisk until the mix begins to tighten (alternatively use a food processor to bring the mixture together until it tightens/stiffens). Add the water chestnuts, spring onion, coriander, soy, garlic, ginger, chilli, sesame oil, chilli and chopped mushrooms. Mix well using a spatula to combine all the ingredients and set aside.
3. Holding a wrapper on the palm of one hand, put about 1 tablespoon of mixture into the center. Gather the wrapper around the filling and press it close to give the shape of a little open-ended cork shaped parcel. Flatten the filling with the back of a small spoon. Tap the bottom on the kitchen bench to flatten it. Repeat with remaining wrappers and filling.
4. Line 2 layers of a large bamboo steamer basket with disks of baking paper and set over a pot wok or pan of boiling water. Put the siu mai in the basket cover tightly and steam for 8-10 minutes or until cooked through. (Keep an eye on the water level as you don’t want it to run dry)
5. Meanwhile, combine the ingredients for the dipping sauce in a small bowl. Serve with shu mai. Scatter with coriander and extra chilli if desired.