Take 500g lean pork mince, add a splash of dark mushroom soy, a table spoon of crushed garlic and 150g swiss brown mushrooms (chopped in a food processor) and mix together in a bowl.
Take a packet of won ton wrappers, one by one wet the edge and take a small ball of the meat and mushie mixture and place in the centre. Fold in half and pinch the edges together to seal. Push them down on the bench to get a flat bottom. Continue until all wrappers have been filled.
Spray a fry pan with oil and put in a splash of water. Put the dumplings in the pan and gently place a saucepan lid and cook on a medium heat until the dumplings have steamed long enough to cook the meat inside thoroughly. Remove the lid, turn up the heat a little to brown the bottoms.
To make the dipping sauce, take a small bowl, add equal quantities of black Chinese vinegar and soy sauce, drizzle in a little bit of chili oil.
Enjoy!
