Soak the dried mushrooms in warm water to rehydrate them. Soak the wakame in warm water.
Peel the garlic and ginger and separately blitz to in a food processor. Take the tops from the chilli's and blitz as well. Drain the mushrooms blitz in a food processor and then dry fry in a pan for a few minutes.
In a bowl make a mix out of the above ingredients to your liking, you need about 1 tablespoon per dumpling.
Thinly slice the spring onion and put into cold water.
For the salad: Dress the wakame with soy sauce and a little of the chilli, ginger and garlic and toss together.
Lay the won ton wrappers on your work surface and a spoonful of the filling in the centre of each one. Brush the edges of the dumpling with water and then fold the wrapper in half to make a dumpling. Press the edges together to seal firmly.
Place the dumplings in a steamer and cook for 3 minutes. Serve on the seaweed salad and top with the spring onion.
«Vary the fillings by using pork mince or chicken thighs then make lots and freeze them.»