Pork and Chive Dumplings

Dumplings - Blitz your pork in a food processor for 3–4 minutes until pork has become gluey.

Dumplings - In a bowl, combine the pork mince, egg, ginger, garlic chives, coriander stalks and shoaxing wine.

Dumplings - Set yourself up with a bowl of water, a tray dusted with flour, your dumpling wrappers and mince meat.

Dumplings - Take a heaped teaspoon of pork mince and place in the centre of your dumpling wrapper. Wet your pastry brush and dab a little water around the edges. Gently fold the dumpling wrapper over to make a semicircle and press any air bubbles out as you go. Firmly seal the edges, flatten base of each dumpling and place on the floured tray.

Dipping sauce - Combine the ingredients for the dipping sauce minus half of the garlic chives and set both aside.

Cooking - Heat a non-stick frypan with a lid, over a medium/high heat and add a good glug of vegetable oil. Boil a large jug of water.

Cooking - Place your dumplings, 10 at a time (depending on size of pan) in the oil. Cook until golden brown on the base, this should take around 45–60 seconds. Add 1 cup of boiling water, cover and cook for 4 minutes.

Serving - Arrange dumplings in a bowl and pour over half the dipping sauce, placing the other half in a side bowl for serving. Sprinkle with remaining garlic chives.