Mushroom Chilli Dumplings with Chinese Broccoli (Lai Jiao Jiaozi)

Ingredients

• 4 large king brown mushrooms (finely chopped)
• 3 large oyster mushrooms (finely chopped)
• 6 Fresh shiitake mushrooms (finely chopped)
• ½ cup fresh enoki mushrooms (finely chopped)
• ½ cup wood ear mushrooms (shredded)
• 1 tsp white pepper
• 1 tbsp Shaoxing cooking wine
• 1 tsp Lee Kum Kee Premium Soy Sauce
• ¼ cup Valcom Water Chestnut Slices
• 1 tsp Yeo’s Pure Sesame Oil
• 2 spring onions (finely chopped)
• ½ cup bok choy (finely chopped)
• 2 tbsp carrot (grated)
• 1 tsp ginger (grated)
• 1 tsp garlic
• 1 tsp cornflour
• 210g plain flour
• 105ml water
• ½ tsp salt
• 2 tbsp Lee Kum Kee Premium Soy Sauce
• 2 tbsp Lee Kum Kee Chiu Chow Chilli Oil
• 2 tbsp Lee Kum Kee Peppercorn Chilli Oil
• 1 spring onion (finely chopped)
• 2 tsp black vinegar
• 1 tsp sugar
• 1 garlic clove (crushed and finely chopped)
• 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
• 1 tbsp Lee Kum Kee Premium Soy Sauce
• ½ tsp garlic
• ½ tsp sugar
• 2 tsp vegetable oil
• ¼ tsp sesame seeds (to serve)
• Spring onion (finely sliced, to serve)