1 pound seitan
1 cup shiitake mushrooms, stemmed and chopped
300 g Chinese cabbage, finely chopped
1 tsp salt
1 Tbsp toasted sesame oil
3 bunches scallions, white and green parts, chopped
1 Tbsp finely chopped fresh ginger
2 1/2 Tbsp light soy sauce
1 Tbsp Shaoxing rice wine
1 Tbsp cornstarch
1 package dumpling wrappers (at least 40 count, better if 50 count)

To make the filling, put the cammage and the salt in a bowl and toss lightly to combine. Leave for 30 minutes. Squeeze all the water from the cabbage and put the cabbage in a large bowl.

Drain the seitan and squeeze out the excess liquid. Put the seitan in food processor. fitted with the metal blade and process for 2 minutes, until thoroughly ground. Add the shiitake mushrooms and process for another minute. Add to cabbage in bowl, along with scallions, ginger, tamari, rice wine, sesame oil, and cornflour.

Place a heaped teaspoon of the filling in the center of each wrapper. Spread a little water along the edge of the wrapper and fold the wrapper over to make a half-moon shape. Use your thumb and index finger to form small pleats along the sealed edge. With the other hand, press the opposite edge together to seal. Place the dumplings on a baking tray that has been lightly dusted with cornflour. Do not allow the dumplings to sit for too long or they will go soggy.

Bring a large saucepan of water to the boil. Add half the dumplings, stirring immediately to prevent them from sticking together, and return to the boil. For the traditional method of cooking dumplings, add 250 ml cold water and cook until the water boils again. Alternatively, boil the dumplings in the boiling water for 8-9 minutes. Remove from the heat and drain the dumplings. Repeat with the remaining dumplings.

Serve with red rice vinegar or a dipping sauce.