1.Cut 3cm (1¼in) of the ginger into thin matchsticks; finely grate remaining ginger. Combine ginger matchsticks, ponzu sauce, vinegar and 2 teaspoons sesame oil in a small bowl.
2.Finely chop the mushrooms. Heat remaining sesame oil in a non-stick 18cm (7½in) frying pan over high heat; cook the mushrooms and grated ginger, stirring, for 8 minutes or until lightly browned. Stir in 1 tablespoon of the sauce mixture; season to taste. Cool.
3.Whisk flour and ⅓ cup (80ml) cold water in a small jug until well combined. Set aside.
4.Brush the edge of 1 wrapper lightly with water; place 2 teaspoons of the mushroom filling in the centre. Fold wrapper over to completely enclose filling; pinch to seal. Pleat the edge of wrapper; place on a board with the pleated edge on top. Repeat with remaining wrappers and filling.
5.Heat the olive oil in same, cleaned frying pan over high heat; place dumplings in pan, close together, in concentric circles to fit. Cook for 1 minute. Reduce heat to medium. Carefully pour the flour mixture into the base of the pan; cook, covered, for 6 minutes or until the flour mixture has evaporated and the base is dry and crispy. Remove the lid; cook for a further 2 minutes or until the base is golden brown.
6.Serve dumplings with remaining sauce mixture.
We used a packaged mushroom mix containing king brown, swiss brown, oyster and enoki mushrooms.
Make it six Add 1 chopped long red chilli to the mushroom mixture for a fiery kick.