For the pastry, combine the flour mix, xanthan gum, salt in a bowl.

Add the water and oil and use a fork to bring it all together then use your hand to knead the dough for 4 minutes. Use more water if needed to make it smoother.

Wrap in a damp cloth and let it rest on the bench for 10 minutes.

Cut the dough into approx. 20 small pieces and using more cauliflower flour mix, roll them with a rolling pin to approx. 9cm circles then use a cutter or lid to cut into a smooth circle.

Repeat and stack the dumpling dough circles up using a little flour each time to roll so nothing sticks. You can re roll excess dough.

For the filling, heat a frying pan over a high heat and add the sesame oil, shallots, ginger, garlic, mushrooms and a good pinch of salt. Cook these over a high heat, stiring constantly for about 2 minutes then add the oyster sauce and mix through off the heat. Transfer this to a plate.

Place the baby spinach in a colander. Boil a kettle of water and pour over the spinach in a sink to wilt then run some cold water over to refresh. Squeeze the spinach with your hands to remove all moisture then finely shop the spinach and mix well with the mushroom mix.

Working with three at a time, lay out the dumpling wrappers and place approx. 1 tbsp filling into the middle of the wrappers then wet the edge. Bring the edges around together and either crimp the edge or simply press to seal and stand them up. The will store well in baking paper lined container, covered in the fridge for a day or two.

Preheat a large non-stick frying pan, with a lid, over a medium to high heat and add the vegetable oil. Add the dumplings and cook to colour the bottom side then carefully add ½ cup of boiling water to the pan and place a lid on. Keep cooking on the medium to high heat until the water has absorbed, and the tops are cooked and the based golden.

Mix the dipping sauce ingredients together.

Serve the dumplings with the dipping sauce and extra sliced shallots if desired