Soak mushrooms in hot water for 30 minutes and mince finely.
While making vegetarian chicken, prepare the filling and won-ton wrappers or dai-bao.
Heat peanut oil in a pan.
Saute spring onions, garlic, ginger for 1 minute.
Add cabbage and mushrooms, bamboo shoots.
Stir well and fry for 4 minutes.
Add salt, chilli sauce, sesame oil, soya sauce and mix well.
Remove from heat.
Sprinkle cornflour and stir in beaten egg and mix well.
Take won-ton wrapper or pieces of dai bao in the palm of your hand.
Put a tablespoon of mixture in the centre and gather up the pastry to enclose filling.
With the back of a spoon press points of the dough down to cover.
Squeeze dumpling firmly to make dough adhere to filling.
Grease well a steamer, place the dumpling on it and steam for 10 minutes.
Serve at once with See-Yau-Laht-Jiu jeung (chilli-soya sauce) or simple garlic-chilli sauce.
Note: These may be refrigerated for 1-2 days but deep fried before serving or reheat by steaming again for 3 minutes.
Chilli sauce can be increased by 1-2 tablespoons according to the individual taste.