Soak your shiitake mushrooms in boiling water for 20 mins. Dice and save the liquid for another time.

Pour your flour and 65ml hot water into a bowl and mix until you have a shaggy dough. Knead until smooth, then cover in a damp tea towel and rest for 20 mins.

Finely slice your leek, dice your mushrooms, slice your spring onions, and grate your garlic and ginger.

Heat a little vegetable oil in a frying pan over a medium heat and add your leeks. Fry for 5 mins until softened, then add your mushrooms and turn up the heat. Fry until caramelised. Chuck in the ginger and garlic and cook out for 1 min, then add the shaoxing rice wine and let it reduce. Turn off the heat.

Crumble your tofu into the pan along with your diced shiitake mushrooms, spring onions, soy sauce, chinkiang vinegar and sesame oil. Give it a good mix and season to taste with salt.

Make a hole in the middle of your dough so it forms a doughnut shape, then twist so that it thins out evenly to about 1 ½ inch thickness. Cut into 12 even pieces.

Cover all but one of your dough pieces in a damp tea towel. Roll out your dough piece until it's an even circle, then place a heaped tsp of filling in the middle. Bring the two sides of dough together and pinch in the centre, then fold in 3 times on either side to seal your dumplings. Repeat with your remaining dough and filling.

Heat a little vegetable oil in a frying pan over a medium-high heat. Add your dumplings to the pan flat side down and pan fry for 2 mins until the bases have browned. Add a splash of water to the pan, then quickly place on a lid.

Steam for 8 mins, by which time the dough should be tender.

Serve with crispy chilli oil.