3 white mushrooms, coarsely chopped

1/2 lb (225 g) lean ground veal

1 tbsp (15 ml) oyster sauce

1 tsp (5 ml) sambal oelek

36 wonton wrappers, thawed (about 1/2 a 454 g box)

In a food processor, finely chop the mushrooms. Add the veal, oyster sauce and sambal oelek. Pulse until smooth.

Place about 1 tsp of filling on each wonton wrapper. Moisten the edges of the wrapper with water and fold up to form a bundle, pinching the dough to seal. This recipe makes about 36 dumplings. Keep 12 dumplings for the recipe. Freeze the remaining dumplings on a plate lined with parchment paper. Once frozen, keep them in a freezer bag for another recipe. Will keep frozen for up to three months.

In a pot of salted boiling water, cook the wontons for 3 to 4 minutes or until al dente. Drain. Transfer to a lightly oiled baking sheet.

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