Celebrity chef Jeremy Pang & Spurs players Son & Davies cook Mustard & Mushroom Dumplings

Episode one:
New Zealander’s are growing more and more aware of the connection between a healthy diet, good mental health and the importance of learning new skills for brain fitness. Join Jeremy Pang as he shares easy cooking tips with Ben Davies & Son Heung-min from the Tottenham Hotspur team.
Full recipe below - enjoy!
Mustard and mushroom dumplings
PREP: 25 MINS, PLUS MARINATING | COOK: 6 MINS | SERVES: 4
Makes 25-30 ready-made round dumpling pastries
FILLING
200g (7oz) watercress finely chopped
50g (1¾oz) dried shitake mushrooms, soaked overnight and drained
50g (1¾oz) fermented mustard greens / preserved cabbage / sauerkraut
1 clove of garlic, finely chopped
½ thumb size piece of fresh ginger, finely chopped
1 spring onion, finely chopped
5 sprigs of fresh coriander, roughly chopped
100g extra firm, fresh tofu, roughly minced up
3 tablespoons panko breadcrumbs
MARINADE
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon sugar
½ tablespoon sesame oil
DIPPING SAUCE
1 tsp chilli oil
2 tablespoons light soy sauce
2 tablespoons Ching Kiang Black Vinegar
Fine matchsticks of ginger
PREPARATION
Finely chop the all the vegetables and place in a large mixing bowl, then add the minced tofu and the marinade ingredients and mix well.
To make the fat cat fold, place one pastry flat on a clean surface. Place roughly 1 teaspoon of the marinated mix in the centre of the pastry.
Dab a little water all around the edge of the pastry, then fold the top of the pastry over the filling until it meets the bottom edge and press down, closing the edges of the pastry to make a half-moon shape.
Now, holding the side edges of the pastry, with the half-moon still pointing downwards, pull the two edges upwards to meet in the middle, creating a ‘fat cat’ shape.
Lastly, overlap the two top corners of the fat cat shaped pastry together and stick together with another dab of water, pinching together tightly.
Do the same with the rest of the pastries and filling.
Bring a large pot or wok filled up water and a pinch of salt to the boil. Gently add in your dumplings and boil for 3-4 minutes or until they begin to float to the surface, signally they have been well cooked. Remove using a spider or slotted spoon and serve with the dipping sauce.