Ready-to-cook dumplings are pan-fried for golden, crisp skins before being steamed and doused in an addictive chilli and peanut sauce. You can dial up or down the spice, depending on your heat tolerance.
Place peanut butter, rice wine vinegar, soy sauce, sesame oil and gochujang in a bowl with 20ml (1 tablespoon) water and stir until smooth. Set aside until you’re ready to serve.
Place a large frypan with a lid over medium-high heat. Chop Chinese broccoli stems into 1cm-thick lengths and roughly chop leaves. Add stems and 40ml (2 tablespoons) water to the pan and cook, stirring occassionally for 2 minutes. Add leaves and cook stirring for 30 seconds, or until vegetables are tender. Divide between bowls.
Remove stems from mushrooms. Wipe frypan clean and dry well. Add 2 teaspoons vegetable oil and mushrooms and cook, turning a few times, for 2–3 minutes or until golden and tender. Add to serving bowls with the Chinese broccoli.
Add remaining oil to frypan and place over medium heat. Add dumplings, flat-side down, and cook for 5 minutes or until golden.
Very carefully add 60ml (¼ cup) water to frypan and cover with a lid. Steam dumplings for 5 minutes or until water has completely evaporated and dumplings are cooked through.
Divide dumplings between serving bowls and spoon over spicy peanut sauce to serve.