Step 1 of 10

Reconstitute dried mushrooms in a bowl with boiling hot water. Leave covered for 10 minutes. Remove from water and chop.

Step 2 of 10

Transfer to a bowl, along with the ground chicken, scallion, sesame oil, soy sauce, water & Shaoxing wine.

Step 3 of 10

Use a pair of chopsticks to stir the filling together in one direction for about 5 minutes, until the mixture resembles a paste.

Step 4 of 10

Add about 2 tablespoons of filling to dumpling skin. Wet the edges of the wrapper. Fold in half to form a triangle, then take two ends of the triangle and pinch together to seal.

Step 5 of 10

Place on a tray, cover with a damp cloth to prevent them from drying out.

Step 6 of 10

Continue until all the dumplings are assembled.

Step 7 of 10

Bring a pot of water to boil.

Step 8 of 10

When the water is rapidly boiling, add in about 9-10 wontons at a time. Gently stir so they do not stick to the bottom of the pot. Cook for about 3-4 minutes. (The wontons should float to the top and the wrappers will begin to look translucent. Cut one open to check if they are thoroughly cooked).

Step 9 of 10

Drain.

Step 10 of 10

Serve with garlic-chilli oil, soy sauce, chopped cilantro and scallions.