Money Bag Dumplings (Truffle Shrimp Paste and Mushroom)

1 packet (150g) Emerald Shrimp Paste (Truffle)
2 Shiitake Mushrooms (chopped finely)
1 packet Wanton/Sui Kow Skin
Few sprigs Coriander stems (for tying the dumplings)
Few dashes Salt
1 tbsp Black Pepper
Few drops Truffle Oil (optional)

Blanch the coriander stems in hot water for 3 to 5 seconds.
Heat a pan with oil and stir-fry the mushrooms till fragrant.
Season the mushrooms with salt and pepper. Set aside till cooled.
Mix Truffle Shrimp Paste with the mushrooms.
Wrap each dumpling with a teaspoon of filling. Tie the dumpling up with a coriander stem.
Steam the dumplings for 10 to 12 minutes.
(Optional) Drizzle truffle oil over the dumplings.
Eat while the dumplings are hot!