Simon Rimmer served up tasty mushroom gyoza dumplings with a soy dipping sauce on Sunday Brunch.

The ingredients are: 400g finely chopped oyster mushrooms, 75ml hoi sin sauce, tsp sesame oil, tbs soy, 50mm piece ginger, grated, clove crushed garlic, 40 gyoza/cow gee wrappers and tbs veg oil.

For the dipping sauce: 75ml soy, tsp sesame oil, 50ml black rice vinegar, 15ml chilli sauce.

To serve: sliced spring onions and chilli.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.