Dumplings with chilli oil

Combine the pork, grated ginger, egg and oyster sauce in a bowl and mix well with your hands.

Lay a wonton wrapper on a clean cloth. Place a teaspoon of filling in the centre of the wonton wrapper. Brush the edges of the wrapper with a finger dipped in water and fold over to form a triangle. Press to seal the edges together, then bring the 2 corners of the long side together and press to make a snug parcel. Repeat with the remaining wonton wrappers and filling until you have 16 dumplings.

Cook the dumplings, in 2 batches, in a large saucepan of boiling water for 2 minutes or until they float to the top and are cooked (test one to make sure). Drain the dumplings and divide among serving plates.

Combine chilli oil, soy and sugar, and drizzle over dumplings. Serve with hot and sour soup.