Pork and chive potsticker-style dumplings

Combine the pork mince, spring onion, ginger, garlic, soy, five spice and chives and mix well.

Lay out 6 wrappers at a time and place 1 tsp of pork mixture in each centre.

Brush the rim of a wrapper with water then fold one side over to enclose the filling, shaping into a semi-circle and flattening the base.

Press the edges together and then crimp with a fork, leaving a decorative pattern. Transfer to a lightly floured tray and repeat with remaining mixture.

The potstickers can now be cooked, or covered and chilled to cook later that day, or frozen for up to 1 month.

Cook in batches. Heat 2 Tbsp sesame oil in large pan and sear dumplings on flattened side until golden. Shake or swirl pan to prevent sticking. (Don't turn over dumplings; they should remain on the flat side for the entire cooking process.)

Add the hot water to the pan; take care as this will make the oil spit.

Cover with a lid and allow to steam for about 3-4 minutes then remove lid and let any remaining water evaporate.

Add a touch more oil if needed, and shake the pan to loosen the dumplings then cook until bases are golden again. Repeat from Step 6 with the next batch until all the potstickers are cooked.