Crispy baked vegetable dumplings with dipping sauce

Rehydrate the dried shiitake mushrooms in hot water for about 8 to 10 minutes. The soaking water can be reused in another recipe.

Roughly chop the garlic, ginger, red onion and canned bamboo.

Dice the carrot. Pat the extra firm tofu dry and chop it into small cubes.

Heat two tablespoons of avocado oil in a non-stick pan over medium and cook the red onions two to three minutes, taking some colour on them for flavour.

Add the garlic and ginger and cook one to two minutes.

Add the carrots, tofu and edamame and cook three to four minutes.

Roughly chop the rehydrated shiitakes and add them with the bamboo, then the soy sauce, dark soy sauce and hoisin sauce, and cook another three to four minutes.

Transfer the cooked vegetables to the food processor and blend a few seconds, scraping the sides down if needed, until the filling is slightly sticky and easy to work with.

Preheat the oven to 400F. Scoop a generous half tablespoon of filling into the middle of a wrapper, wet the edges with a finger dipped in water, and crimp and pleat it closed.

Spread the dumplings on a baking tray lined with parchment paper and spray a little oil on the front and back.

Bake 15 to 18 minutes or until crispy and golden brown.

Make the dipping sauce by combining chopped green onion, a red Thai chili, two tablespoons of soy sauce, two teaspoons of black vinegar and half a teaspoon of toasted sesame oil.

Plate the dumplings with the dipping sauce.