Scran

Wrappers

1. Add flour to a mixing bowl
2. Add water and salt to flour
3. Mix with your hands until it comes together into a scraggly mess
4. Mush into a ball
5. Cover with cling film for about 20 minutes
6. Kneed the rested dough on a clean surface (it shouldn't stick, but if it does coat with flour) for about 10 minutes until it is soft and warm and like you want to take a nap on it.
7. Put back into the bowl and rest while you make the rest of the things.

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Filling

1. Heat oven to around 200ºc
2. Brush aubergine with oil and salt and roast until soft, if it catches it can get smokey.. it will taste nice but will set your ceiling robot off. See to the other veg.
3. Thinly slice your spring onions, keep greens to one side. Add the whites to another mixing bowl.
4. Finely dice: mushrooms, onion and carrot. Like as small as you can. Add to the mixing bowl.
5. Crush your garlic onto the chopping board. Or dice it finely, again onto the chopping board.
6. Grate the ginger onto the board too.
7. Using the side of you knife on an angle mush the two together into a paste. This is a pro move.
8. Add this puree to the mixing bowl.
9. Crack and separate your egg and add the white to the bowl. Save the yolk for something else.
10. Add the oil, sauce and vinegar to the mix.
11. But this time your aubergine is probably soft.
12. Take it out of the oven and slice it with a knife, although hot as actual fuck if will be fairly easy to scoop the soft insides out.
13. Chop the insides roughly and then add to the filling mix.
14. Stir mix good and proper. Don't let hot aubergine sit on top of cold egg white obviously.

Prepare oil

1. Heat the chilli oil and vegetable oil in a pan.
2. While that's happening add the dry ingredients together into a bowl or pan or whatever.
3. Mix remaining wet ingredients together in a separate container, it'll make sense don't worry.
4. When the oil is hot, pour it onto the dry ingredients.
5. Whisk in cold wet ingredients.

Make dumplings

1. Now that everything is prepared roll out your wrapper dough. Do it in batches to make your life easier.
2. Roll it until it is about 2-3mm thick. Too thin and they will break, too thick and....theres no such thing.
3. If you have one at your disposal then use a pasta machine.
4. It's up to you how big or small you make them, obvs, but I use a medium sizes biscuit cutter thing to cut the dough into circles. You can make squares, it doesn't really matter.
5. There is a technique that takes practice, but it's tasty practice. To start though, you want to scoop about a tsp of filling onto the wrapper. Wet the edges then fold it like a pasty. Tbh you can leave it at that, as long as it's sealed it's all good.
6. Make as many dumplings as your dough and filling allow.
7. Add batches to the fridge to stop them getting too warm if it's taking a while.

Cook dumplings

1. If the oil is cold, heat it again and leave it warm on the side.
2. Bring a big pan of water to the boil.
3. Add a sensible amount of dumplings at a time, don't overcrowd the pan.
4. They might float immediately but will take about 3-5 minutes to cook depending on the thickness of your skins.
5. Add either to a sieve to drain or straight into the oil.
6. Repeat.

Serve

1. When all the dumplings are cooked and bobbing around in tasty spicy oil then spoon then out into serving bowls.
2. Top with the spring onion slices.
3. Spring with sichuan pepper if so inclined.