Steamed enoki and tofu dumplings

1.Heat oil in a frying pan on medium. Saute chilli and garlic 1 minute. Add mushrooms and cook 1 minute. Stir in soy and mirin. Cook, stirring, 1 minute further. Cool slightly.

2.Working in 4 batches, place wrappers on a board. Top each with a cube of tofu and a teaspoon of mushroom mixture. Brush edges with water. Gather edges together to a point, pressing to seal.

3.Line a large steamer basket with baking paper and pierce in a few places. Arrange dumplings in single layer in basket. Steam over a wok of simmering water 12-15 minutes. Serve with extra soy, for dipping.