Method

Serves 2

1. Combine flour and salt in a large bowl, make a well in the centre, and carefully pour in a cup of warm water. Using your hands, bring together mixture until it forms a dough.

2. Lightly flour a bench surface. Firmly knead the dough for 6-7 minutes or until smooth and elastic. Cover, set aside to rest for 10 minutes.

3. Place a large bowl in sink and fill with water. Place rested dough in a colander and massage over the water bowl. Change the water when it becomes cloudy, and continue the massaging process until the dough is a quarter of its original size and is stringy and slightly lumpy.

4. Squeeze dough to remove excess liquid and pat dry with a clean tea towel. Roll into a log, about 4-5cm in diameter and slice into 5mm-thick dumplings.

5. Pour oil into a medium saucepan until one-third full. Heat over medium-high heat until hot. Deep-fry dumplings, in small batches, for 3-4 minutes or until light golden colour. Drain on paper towel. Add half the ginger to the hot oil, deep-fry for 3-4 minutes or until golden and crispy. Drain on paper towel.

6. Heat a wok over high heat until hot. Add oil and swirl to coat. Add garlic and remaining fresh ginger, stir fry for 1 minute. Add mushrooms, baby corn, oyster sauce, fried dumplings and ¼ cup of water, toss to combine. Place lid on and allow to braise for 3-4 minutes.

7. Remove lid, add sugar, fish sauce, and another ¼ cup of water, cook for a further 3-4 minutes or until dumplings have expanded and absorbed most of the liquid.

8. Spoon dumplings and mushrooms in bowls and top with fried ginger...