Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the dumplings, tip the mince, ginger, garlic, spring onions, cornflour, sugar and salt into a bowl and mix really well. Put a heaped teaspoon of the mixture in the middle of a dumpling wrapper, then brush the outside of the wrapper with a little water. Bring the corners together, ensuring the wrapper is tight around the filling.
For the broth, put the dried shiitakes into a small bowl and cover with just-boiled water.
Heat the vegetable oil in a large pan and fry the garlic, ginger and sichuan pepper until fragrant. Pour in the chicken stock along with 4 tbsp of the black vinegar, the sugar and chilli oil, as well as the mushrooms and their liquid. Simmer gently for 20 minutes.
Bring a large pan of lightly salted water to the boil and blanch the dumplings for 4-5 minutes or until cooked through. Drain really well and toss with 1 tbsp of sesame oil to stop them from sticking, then spoon into 4 bowls. Ladle in the broth, add a little more vinegar, and top with a few coriander leaves to serve.