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1. Heat oil in a large frying pan over a medium heat. Add eschalot and mushroom and cook for 3 minutes. Remove from heat. Stir in spinach, chives, radish, cornflour and soy. Cool slightly.
2. Put 2 teaspoons of filling in centre of each wrapper. Brush edges with water. Pull up sides and twist to seal at top. Line a steamer basket with baking paper. Put dumplings, in a single layer, in basket.
3. Pour water into a large pan or wok to 5cm and bring to a simmer. Put basket over the pan and steam for 8-12 minutes or until wrappers are transparent and filling is firm. Serve.IF THIS RECIPE DOESN'T TICKLE YOUR FANCY, TRY THIS ONE!