Lamb’s brains-and-spinach dumplings with crispy pork sausage, green onions and green garlic ginger r

Ingredients

• 1 star anise, cracked
• 3 dried Chinese black mushrooms
• 3 slices ginger
• 1 tablespoon chopped green onion tops
• 25 ml fish sauce
• 25 ml mirin
• 3 teaspoons soy sauce
• 25 ml Chinese Shaoxing rice wine
• 3 green onions, finely sliced diagonally
• 1 teaspoon coriander seeds
• 2 Thai pork sausages
• 6 teaspoons Green Garlic Ginger Relish
• 2 teaspoons freshly cracked white peppercorns
• 1 dried scallop, shredded
• 1 litre White Chicken Stock
• ½ teaspoon minced coriander root
• sea salt
• 6 sets lamb’s brains
• 6 teaspoons Coriander Zhoug
• water
• 1 egg white
• 24 large spinach leaves, blanched