In a big bowl, combine all the dumpling ingredients together, making sure that the chives, mushroom, garlic & spring onions are cut finely so as to achieve a solid mix. Season with salt and pepper.
Prepare a small bowl of water, to use as sealant. Wrap the dumplings up and use water to seal and 'pleat' the dumpling.
In a medium heat fry pan, put in some oil and start cooking each dumpling. When it colours, add about 3 tbsp of water and cover your pan. Let it steam through. Serve with Dip.
Dipping Sauce: Combine soy, vinegar, sesame oil, shredded ginger, garlic and chopped chilli with some black pepper to season.
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