Amanda Laird: Fried Chinese dumplings with black vinegar

Fried Chinese dumplings with black vinegar. Picture / Babiche Martens

Makes about 20

1 packet wonton pastry squares
300g minced pork
3 Tbsp water chestnuts, drained and finely chopped
2 tsp fresh ginger, finely chopped
1 tsp salt
1 tsp sesame oil

1 Tbsp light soy sauce
1 spring onion, finely chopped
Bamboo steamer
Baking paper
Peanut oil
Black vinegar

1. Combine other ingredients and let rest while preparing the pastry. 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. Place a teaspoonful of the mixture on the pastry, moisten the edges with water and seal.

2. Choose a saucepan to sit the steamer on, and 1/4 fill with water, bring to the boil. 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.

3. Heat a small amount of peanut oil in a frypan and lightly fry dumplings in batches until crispy and golden, serve with small bowls of black vinegar for dipping.