Making the dumplings

1. Place a dumpling wrapper in the palm of your hand, and add a small amount of the filling. I find a heaped teaspoon of filling is usually the right amount, but base the amount on the size of your wrapper.

2. Wet the edges of the dumpling wrapper using your finger.

3. Fold the dumpling in half, and pleat to seal. I use a bi-directional pleat with three pleats on each side. YouTube has great tutorials if you are struggling.

Cooking The Dumplings

You can cook your dumplings however you prefer. I learned from my mum to pan fry, then steam.

1. Heat oil in a pan over a medium-high heat—it should be hot enough that the dumplings won’t stick to the pan.

2. Add your dumplings and allow them to sit in the pan until the bottoms are golden brown—this could be anywhere from 30 seconds to a few minutes depending on your pan.

3. Add around a cup of water to the pan and cover immediately. Steam the dumplings for around 7 minutes.

4. Uncover and transfer dumplings to a plate with a paper towel to soak up excess oil.

Enjoy! I serve mine with rice, vegetables (usually steamed bok choy and edamame), and a dipping sauce made of soy sauce, lao gan ma, chinkiang vinegar, and a little sesame oil.