Chicken and mushroom dumplings

For the filling: combine all the filling ingredients in a bowl and mix well. Season to taste with salt and freshly ground black pepper.

Take one wonton wrapper, brush it lightly with some beaten egg wash, and place 1 teaspoon of the filling in the centre to make 24 small dumplings, (or 2 teaspoons to make 12 large dumplings). Gather up the sides of the wrapper and mould around the filling into a ball shape, leaving the centre exposed and pinching the wrapper in at the “waist” of the ball. Pinch the wonton paper around the filling firmly to prevent it from opening up and separating from the filling once cooked.

Garnish the top of each dumpling with half a goji berry, if desired.

Oil the bottom of a bamboo steamer and line with greaseproof paper. Brush the paper with a little oil to prevent the dumplings from sticking to the paper.

Arrange the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 8 minutes until cooked through.

Combine the chilli and soy sauces in a bowl.

Serve the dumplings with the chilli soy sauce for dipping and a cup of smoky oolong tea.