6 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and chopped
8 oz. crabmeat, shelled and cartilage removed and flaked
Salt and pepper to taste
1/4 tsp sugar
1 tsp soy sauce
1 tbsp rice wine
2 cups flour
½ cup hot water
To make the dumplings, sift the flour into a large bowl. Make a well in the centre and pour in the water. Using your fingers or a spatula, draw the flour into the liquid until it has been incorporated and the dough comes away from the sides of the bowl. Turn the dough out into a lightly floured surface and knead for 5 minutes, or until it is smooth and elastic. Return to the bowl, cover and set aside for 30 minutes.
Heat the oil in a large frying pan. Add the scallions, ginger, mushrooms and crabmeat and stir fry for 3 minutes. Stir in the remaining ingredients and fry for a further one minute, stirring constantly. Remove from the heat and set aside.
Turn the dough out on to the floured surface and roll out into a sausage about 1 inch in diameter. Cut the dough into slices 1 inch wide. Flatten the slices evenly with your fingers until they measure about 3 inch in diameter.
Place a teaspoon of filling on one side of each dough circle. Fold over the circles to make a semi-circle and pinch to seal.
Half-fill a large saucepan or the bottom half of a steamer with water. Bring to the boil over high heat. Arrange the dumplings in a colander or the top half of the steamer and place over the boiling water. Reduce the heat to moderate and steam the dumplings for about 10 minutes.