Pork and five spice dumplings

Instructions

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1 Finely chop 3 mushrooms, then cut remaining mushrooms in quarters. Place chopped mushrooms in a large bowl. Add mince, carrot, chives, garlic, five spice and 2 teaspoons of hoisin sauce, mixing to combine.

2 Lay wrappers out on a clean work bench. Place 2 teaspoons of mixture in centre of each wrapper. Brush edges with a little water, then bring corners together to enclose filling. Pinch edges to seal.

3 Line base of a large steamer with baking paper. Working in batches, place dumplings in one layer in steamer. Place steamer over a saucepan of boiling water, then cover and steam for 4 minutes or until dumplings are tender and cooked through.

4 Meanwhile, heat oil in a large wok over high heat. Add remaining mushrooms and stir-fry for 1 minute. Add cabbage and stir-fry for 2 minutes. Add edamame and bok choy, stir-frying for 1–2 minutes or until veg are crisp and tender.

5 In a small bowl, combine remaining hoisin sauce with soy sauce. Divide vegetables among four serving bowls. Top each with 5 dumplings, then serve drizzled with sauce.