Joe and Chantel Yeung served up tasty chicken and shiitake dumplings with spring onions and chilli oil to celebrate the Chinese New Year on Saturday Kitchen.

The ingredients for the dough are: 100g plain flour, plus extra for rolling out.

For the filling: 150g chicken mince, 150g shallots, peeled and chopped, 150g dried shiitake mushrooms, soaked overnight and chopped, 150g shallots, finely chopped, 1 tsp grated fresh root ginger, pinch white pepper, 1 tsp salt, 1 chicken stock cube, crumbled, 2 tsp sugar, 2 tbsp light soy sauce, 40ml vegetable oil, plus extra for frying and 1 tbsp sesame oil.

For the garnish: 2–3 spring onions, trimmed and chopped, 2–3 tbsp chilli oil, 1 red chilli, thinly sliced, chilli sauce and gold leaf powder, optional.

See more recipes for Chinese cuisine in the book titled: Easy Chinese Cookbook for Beginners Simple Recipes for Authentic Flavors available from Amazon now.