Pork potstickers*

Mouthwatering morsels packed with flavour – and a fun way to hone your crimping skills

Makes around 20

110g pork mince

1 tbsp spring onions, finely sliced

75g Chinese cabbage or spinach, finely chopped

3 garlic cloves, minced

1 tbsp freshly grated ginger

1 tbsp soy sauce

1 tbsp rice wine vinegar (or Shaoxing rice wine or dry sherry)

2 tsp sesame oil

30 (8cm round) wonton wrappers 2 tbsp canola or groundnut oil (for cooking)

½ tsp sesame seeds , optional

for the dipping sauce:

3 tbsp soy sauce

1 tbsp white rice vinegar

2 tsp chilli oil

1 Mix together the pork mince, spring onions, Chinese cabbage/spinach, garlic, ginger, soy sauce, rice wine vinegar and sesame oil in a bowl.

2 To assemble, place a wonton wrapper in your hand. Spoon a small tablespoon of the pork mix into the middle of the wrapper. Lightly moisten the edges of the wrapper with a little water. Fold over the filling to create a half-moon (like a Cornish pasty) shape, pinching or crimping the edges to seal. Repeat until you run out of the pork mix.

3 Meanwhile, heat the oil in a large lidded frying pan over medium heat. Place the potstickers in the pan and fry for 2-3 mins, or until they begin to crisp on the bottom. Add 75ml of water to the pan then cover and cook for 10 mins, or until most of the liquid has been absorbed. Remove the lid and cook for an extra 2 mins if there is still a little water left in the pan.

4 Combine all the dipping sauce ingredients in a small bowl and serve the potstickers immediately with a little drizzle of soy sauce.

Chopsticks at the ready – a plate of potstickers aren't likely to stick around for very long