Directions

1. Combine all the dumpling filling ingredients in a large bowl. Dust a cold, clean work surface with cornflour to prevent the dumpling wrappers from sticking. Have a small bowl or glass filled with water at the ready.
2. Lay out a dumpling wrapper and place about a teaspoon of filling in the middle of it, taking care not to overfill. Moisten a small pastry brush or your fingertip with water and wet the edges of the wrapper. Gently fold the wrapper into a half-moon shape, pressing out any air pockets around the filling. Holding the half-moon by the edges, press the base into the work surface to flatten it. Brush a little water over the flattened base and press gently into the plate of sesame seeds. The seeds form a crisp crust on the dumpling as it fries.
3. Repeat with the rest of the filling.
4. Heat about a tablespoon of coconut oil in a large, lidded saucepan and place the dumplings – flat-side down – in the oil. Cover the saucepan with the lid and cook on high heat for 30 seconds. Pour in 150ml of water and close the lid tightly, leaving the dumplings to steam for 5 to 8 minutes before reducing the heat and letting the dumplings fry until crisp and golden on the bottom.
5. Serve the dumplings immediately with chilli dipping sauce, fresh spring onion and a few glasses of Alto Shiraz 2018.