Potsticker dumplings with black vinegar dipping sauce

Black vinegar should be easy to source at Asian grocery stores, but if you don’t have the means or inclination, try 2 tablespoons of rice vinegar instead. The wonton wrappers can be a little fiddly, but the wrapping gets easier as you go along, and the results are well worth it.

MAKES ABOUT 36

PREPARATION TIME: 20 MINUTES

COOKING TIME: 25 MINUTES

100g (3½oz) savoy cabbage, sliced wafer thin

3 tablespoons vegetable oil

2 garlic cloves, crushed

4cm (1½in) piece fresh ginger, finely chopped

150g (5½oz) shiitake mushrooms, finely chopped

3 spring onions (scallions), thinly sliced

3 carrots, grated

1 large bunch coriander (cilantro), finely chopped

1 teaspoon ground white pepper

1 tablespoon light soy sauce

1 teaspoon sesame oil

36 round wonton wrappers

For the dipping sauce

4 tablespoons light soy sauce

3 tablespoons black vinegar

1 teaspoon caster (superfine) sugar

2 tablespoons chilli oil

To make the dipping sauce, mix together all the ingredients.

Finely chop the cabbage slices. Place 1 tablespoon vegetable oil, the garlic and ginger in a large wok over medium heat. Cook, stirring, for 1 minute, then add the chopped cabbage, mushrooms, spring onions and carrots. Stir-fry for 5 minutes until the mixture softens and any liquid evaporates. Remove from the heat and stir in the coriander, pepper, soy sauce, sesame oil and a generous pinch of salt. Allow to cool a little.

Place 2 teaspoons of this filling in the middle of a wonton wrapper and brush the edge with water. Fold over to form a half-moon shape, pleating the edges together about five times as you go. Press the edges firmly to seal completely. Sit the dumplings so the seam is vertical and the base is flat, on a baking tray lined with baking paper. Cover with a damp tea towel as you make them.

Now, pour 1 tablespoon of the remaining oil into a large non-stick frying pan and set over a medium heat. Add half the dumplings to the pan, with the flat base down. Cook, undisturbed, for about 2 minutes until golden underneath. Pour 200ml (7floz) water into the pan, bring to the boil then reduce the heat slightly. Cover with a lid or large baking tray and simmer for about 8 minutes, or until no liquid remains in the pan. Serve straight away with half the dipping sauce and repeat the cooking process with the remaining dumplings.