Chinese fried pork dumplings with black vinegar

You'll also need a bamboo steamer and baking paper. Makes about 20.

Ingredients

300 g	Pork mince (Main)
1 packet	Wonton wrappers
3 Tbsp	Water chestnuts, drained and finely chopped
1 tsp	Sesame oil
1 Tbsp	Light soy sauce
1 tsp	Salt
1	Spring onion, finely chopped
2 tsp	Fresh ginger, finely chopped
1 Tbsp	Peanut oil
½ cup	Black vinegar

Directions

1. Combine other ingredients and let rest while preparing the pastry.
2. With a small bowl of water nearby, take a few squares of pastry from the packet and keep remainder covered so they won't dry out.
3. Place a teaspoonful of the mixture on the pastry, moisten the edges with water and seal.
4. Choose a saucepan to sit the steamer on, and ¼ fill with water, bring to the boil.
5. Cut a round of baking paper to fit into the base of the steamer and place the dumplings on top in batches of four or so depending on size of steamer; two layers can be cooked at once. Steam for 10 minutes.
6. Heat a small amount of peanut oil in a frying pan and lightly fry dumplings in batches until crispy and golden,
7. Serve with small bowls of black vinegar for dipping.