Pork, shiitake and water chestnut dumplings

1.Heat vegetable oil in a wok or large frying pan on medium. Stir-fry water chestnuts, mushrooms, ginger and garlic for 2-3 minutes, until lightly golden. Add sesame seeds.

2.Transfer mixture to a bowl with mince, chives, half the soy sauce, wine, sesame oil and sugar. Season to taste and mix well.

3.Place 2 teaspoons of mixture in the centre of each wrapper. Brush edges with water and pinch opposite sides together in the centre to seal.

4.Arrange dumplings in a single layer in a large steamer basket (you will need to do this in batches).

5.Place over a wok of rapidly simmering water. Cover tightly and steam for 8-10 minutes, until cooked through. Repeat with remaining dumplings.

6.Drizzle extra combined soy and sesame oil over dumplings to serve.