STEAMED PORK DUMPLINGS WITH PLUM SAUCE 4 Chinese dried mushrooms 250g lean minced pork 1 green onion, finely chopped 1 clove garlic, crushed 1 teaspoon grated fresh ginger 3/4 cup stale breadcrumbs 1 tablespoon light soy sauce 2 teaspoons hoisin sauce 1 tablespoon chopped coriander leaves 250g fresh thin wheat noodles 1/2 cup plum sauce

Place mushrooms in a bowl, cover with boiling water, stand 20 minutes; drain. Discard stems, chop caps finely. Combine mushrooms, pork, onion, garlic, ginger, breadcrumbs, sauces and coriander in a bowl. Roll level tablespoons of mixture into dumplings. Holding about 6 noodles in your hand, wrap them around each pork dumpling, finishing with noodle ends at the base. Place dumplings, in single layer, about 2cm apart, in a bamboo steamer lined with baking paper. Cook, covered, over a wok or a large saucepan of boiling water for 10 minutes or until dumplings are just cooked through. Serve with plum sauce for dipping.

Serves 4 (makes about 16 small dumplings).

NOTE: Dumplings can be prepared a day ahead. To serve hot, cook them just before serving. You will have to use noodles of the same length to achieve a neat result.

Per serving: 1.9g fat, 260 calories.

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