Carrot and Tofu Dumplings in Broth with Chilli and Shallot Oil

Shallot oil: Place the oil and shallots in a small saucepan over a medium-high heat. Keep an eye on the shallots as the oil heats; when they start to turn brown and crispy (about 15 minutes), remove, drain on paper towels and reserve. Remove the oil from the heat and stir in the chilli and red pepper flakes. Set aside until cool, then transfer to a jar until ready to serve.

Broth: Place all the ingredients in a large pot and simmer for 20-30 minutes. Strain and set aside until ready to serve.

Dumplings: Heat both oils in a large sauté pan over a medium heat. Add the shallot, onion, garlic and ginger and cook until soft. Add the remaining dumpling ingredients, apart from the wrappers, and fry, stirring frequently, for 10 minutes. Remove from the heat and set aside to cool.

To assemble: Have a small bowl of water and a baking paper-lined tray ready. Place a wrapper in the palm of one hand, dip a finger in the water and run it around the edge. Place a tablespoon of filling in the centre then fold it gently into a half moon shape. Starting at the centre, pinch the top together, then squeeze the edges together to completely seal. Set on tray. Repeat with the remaining filling and wrappers.

To cook: Heat a tablespoon of oil in a non-stick frying pan. Add the dumplings and ¼ cup water then cover with a lid. Steam for 2 minutes before removing the lid and continuing to cook until the dumplings are brown and crispy on the bottom and the water has evaporated.

To serve: Serve the dumplings immediately with the warmed broth, a drizzle of shallot oil and a sprinkle of coriander and the reserved crispy shallots.