Chinese Potstickers

1. In a large mixing bowl, combine 200g of ground pork (or substitute with ground chicken if preferred). | 2. Season with 1 teaspoon of sea salt, 1 teaspoon of fine sugar, ½ teaspoon of ground black pepper, 2 teaspoons of light soy sauce, 2 teaspoons of sesame oil, and 1 tablespoon of Shaoxing Huatiao wine. Mix well. | 3. Finely chop 100g of canned water chestnuts using a chopper or blender. (You can substitute water chestnuts with spinach or cabbage if preferred.) Add the chopped water chestnuts to the meat mixture. | 4. Add 2 to 3 tablespoons of finely chopped scallions or spring onions. Stir to combine all the ingredients evenly.

1. Thaw the dumpling wrappers if they are frozen, keeping them covered to prevent drying out. | 2. Generously dust a plate with flour to hold the dumplings once they’re assembled.

1. Lightly flour your work surface. Separate the dumpling wrappers and lay them flat. | 2. Place about 1½ teaspoons of the filling in the center of each wrapper. | 3. Dip your finger in water and moisten the edge of the dumpling wrapper. | 4. Fold the wrapper in half, bringing the edges together. Gently push the filling into the wrapper and pinch the top to seal. | 5. Starting from the center, create a pleat on one side of the dumpling and fold it towards the center. Pinch to seal. Repeat this for a total of 3 pleats on each side. | 6. Ensure the pleats are tightly sealed and all pleats face towards the center of the dumpling. | 7. Place the prepared dumplings on the floured plate, ensuring they don’t touch. You can freeze the dumplings at this stage if desired.

1. Heat 2 to 3 tablespoons of vegetable oil in a hot frying pan. Cook the dumplings in batches if necessary. | 2. Place the dumplings flat-side down in the pan. Fry until the bottoms are golden brown. | 3. Add ⅓ cup of water to the pan and immediately cover it. Let the dumplings steam for 4 to 5 minutes. | 4. Once the water evaporates, remove the lid and let the dumplings cook for an additional minute to crisp up the base.

1. Gently transfer the potstickers to a serving plate. Serve immediately with a dipping sauce. | 2. For the dip, mix balsamic or Chinese black vinegar with thinly sliced ginger. You can also add soy sauce, chili oil, or sesame oil to taste.