In a large pot sauté the mushroom, carrot and red onion for 10 minutes, remove from the pot and allow to cool.
In the same large pot, fry off the ginger and garlic in sesame oil until fragrant, about 30 seconds and then add back in all of your ingredients, cook for another 2-3 minutes, then remove from the heat and place in a strainer to remove the excess moisture.
With the mixture still warm, combine the drained mixture with the corn flour, soy sauce and chilli sauce until combined.
Lay out your wonton wrappers and place a small amount of mixture in the centre, wetting the border of the wrapper with a little bit of water and fold into your favourite shape.
Steam dumplings for 5-7 minutes until cooked, serve on a plate and throw a handful of BiGG Wasabi Seaweed on top.
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