Dough:

1. Add flour (200g) and water (115g) to the bowl. Mix Speed 5 / 10 seconds.
2. Program 1 minute / Closed Lid / Kneading Function.
3. Transfer the dough to a separate bowl and cover it with clingfilm or a clean tea towel. Let the dough rest for 30 minutes.

Filling:

1. Place ginger (20g) in the bowl. Chop Speed 5 / 3 seconds.
2. Add black fungus (5g), vermicelli noodles (50g), water chestnuts (50g), carrot (150g), cabbage (100g) and shiitake mushrooms (100g) to the bowl. Chop Speed 5 / 5 seconds.
3. Add spring onions (1/2 bunch), coriander (1/2 bunch), soy sauce (1 Tbsp), oyster sauce (1 Tbsp), sesame oil (1 tsp), sugar (pinch) and cornflour (1 Tbsp) to the bowl. Add salt and pepper to taste. Combine Reverse+Speed 3 / 10 seconds or until combined.

Assembly:

1. Roll dough into a cylinder, divide into 4 portions then cut each portion into 8 pieces (approx. 2cm x 4cm portions). Roll each piece into a circle (approx. 8cm in diameter).
2. Place a small amount of filling in the middle of each circle.
3. Fold it in half, ensuring there isn't too much filling that it will spill out but not too little so the dumpling is plump. Pinch the top half of the semi circle to seal.
4. Identify the mid point between the top of the semi circle and the edge and fold it to the top, pinching it to seal.
5. Fold the outer corner to the top and again, pinch to seal. Repeat on the other side. You should have two folds in your dumpling while sealed nicely.
6. Pinch both ends to ensure that the dumpling filling is sealed.
7. Fold the outer corner to the top and again, pinch to seal. Repeat on the other side. You should have two folds in your dumpling while sealed nicely.
8. Pinch both ends to ensure that the dumpling filling is sealed.
9. Take the two corners of the dumpling and seal them together so the dumpling is in a circle shape.
10. Oil the steaming attachment lower dish and upper tray and place the dumplings on them.
11. Fill the bowl with boiling water (1.5L). Program 12 minutes / Steaming Temperature / Speed 2.
12. Serve dumplings hot with chillies and Chinese vinegar sauce.

Note: You can buy vegetarian oyster sauce at Asian grocers.