Ingredients

• 3 cups chicken stock
• 1 tbs caster sugar
• ¼ cup black vinegar
• 1 tbs light soy sauce
• 2cm piece ginger, peeled and sliced
• 50g firm tofu, finely diced
• 2 stems choy sum, finely chopped
• 50g mixed Asian mushrooms, finely diced
• 1 tsp fresh ginger finely diced
• 16 round wonton wrappers
• Olive oil
• Mixed Asian mushrooms, trimmed, to serve

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Method

For the broth, pour the stock into a saucepan. Add the sugar, vinegar, soy and ginger. Place over a medium heat and allow to simmer.

For the dumplings, combine the tofu, greens, mushrooms and ginger in a bowl, mix and season.

Place one wonton wrapper on a flat surface, place a heaped teaspoon of the mixture in the middle of the wrapper, wet the edges using fingers and press tightly together to form a crescent shape, crimp to form dumplings, repeat with remaining wrappers.

Heat oil in a frying pan over a medium heat, lightly fry the bottom of the dumplings until golden, pour in a cup of the broth and place a tight lid onto the frying pan, allow the dumplings to steam for 2-3 minutes. Place the Asian mushrooms into the remaining broth to soften.

Place the dumplings in a bowl, spoon over the broth and serve with mixed Asian mushrooms.