Drain the shiitake mushrooms through a sieve, being careful to retain the liquid. Roughly chop the mushooms into very small pieces.

Heat the groundnut oil over a high heat in a wok. Once hot, add the garlic, spring onions and red chilli. Stir-fry for 1 minute before adding the chopped mushrooms, then continue to stir-fry for 2–3 minutes.

Reduce the heat to medium and stir in the Shaoxing rice wine, soy sauce, oyster sauce and 100ml of the reserved shiitake liquid. Continue cooking for 2–3 minutes until the liquid has reduced to almost nothing and the mushrooms have become tender. Turn the heat off under the wok and leave the mixture to cool to room temperature. This can be made the day before and left in the fridge overnight.

Dust a clean surface with cornflour and lay your wrappers on top. Carefully place 1–2 teaspoons of the mixture into the middle of one of the wrappers. Dip your finger in some water and wet the rim of the wrapper all the way around. Gather up all sides of the wrapper and scrunch them together so the parcel looks like a small ‘money bag’.

Smear the sesame oil on to a plate that will fit in your steamer and place your finished dumpling on the plate.

Repeat the process with the remaining mixture and dumpling wrappers, then place the plate inside your steamer and steam over boiling water for 5–8 minutes until the dumpling has cooked through.