Lee Kum Kee Pork, Hoisin and Spring Onion Dumplings

DUMPLINGS: In a medium-sized bowl, combine the pork mince, ginger, spring onion, garlic, egg, Lee Kum Kee Hoisin Sauce and Lee Kum Kee Soy Sauce.

In a small bowl, mix the water and cornflour, then stir into the dumpling filling mixture.

Set yourself up with the dumpling wrappers, an oven tray lined with baking paper and a small bowl of water. Take a teaspoon of the filling and place it in the centre of the dumpling wrapper. Using your finger or a pastry brush, brush a little water around the edge of the dumpling wrapper to create a border. Bring the edges together and seal the dumpling with either a simple crescent fold or with a pleat. Place the dumpling on the prepared tray while you assemble the rest. Cover loosely with a clean tea towel.

Heat 1 tablespoon of oil in a large frying pan over a medium heat. Arrange the dumplings neatly in the pan, allowing 2mm or so between each to stop them from sticking together. Add 2cm of boiling water to the pan and cover with a lid. Cook for 5 minutes then remove the lid and allow the water to evaporate. Fry for a further 2–3 minutes or until the bottoms are crisp and lift from the pan easily when gently nudged. You may need to cook the dumplings in batches or in two pans.

DIPPING SAUCE: While the dumplings are cooking, mix the ingredients together.

Serve the sauce alongside or spooned over the dumplings.