To make your own dumpling wrappers

• To make the dough add the flour and salt into a mixing bowl. Add a 3/4 cup of hot water, and the sesame oil. Using your hands, start mixing the flour and water together and knead everything until a soft and pliable dough forms. Should the mixture seem a bit dry, add the remaining 1/4 cup of hot water, a little at a time, until you have a soft mass similar in texture to playdough.

1. Wrap the dough and place it in the fridge for at least 15 minutes, or for up to two days.
2. Lightly dust a work surface with flour. Using a rolling pin (or clean wine bottle) roll the dough out to just under 1mm thick, sprinkling over more flour as needed to prevent the dough from sticking. You can also use a pasta machine for this step, which makes everything go A LOT quicker.
3. To form your dumpling wrappers cut the dough into rounds with a 9-10cm cutter. Place your wrappers on a platter and cover in a slightly damp tea towel to prevent them from drying out. Dust the excess flour off the dough scraps as you can (more flour = harder to roll dough), and reform the scraps into a ball. Roll the ball out and repeat the cutting process until all the dough is used up, or the scraps become too difficult to roll from being overworked.

To make the dumplings:

1. To make the filling, finely chop the mushrooms. You can use a knife for this, or throw the mushrooms whole into a food processor and pulse them until fine.
2. Place a large high sided frying pan over high heat, add a drizzle of oil and fry the mushrooms until all their water has released, and they start to turn golden brown.
3. Add the ginger, chilli and garlic, and fry for 2 minutes further.
4. Add the chopped spinach and sauté everything until the spinach has wilted. Remove the filling from the heat and set it aside to cool.

Assembly & Cooking:

1. To the centre of each dumpling wrapper add a heaped teaspoon of filling.
2. To seal the dumplings, dip your finger in water and run it around the inside edge of the wrapper. You can now use a fork to seal the edges, like with a pie crust, or you can pleat the wrappers closed. A visual guide to both methods is available on my Instagram story highlights. Repeat the steps until all the wrappers are filled.
3. (optional) For a fancy finish you can dip the bottoms of the dumplings into a shallow dish of water, and then into a dish of sesame seeds. The sesame seeds with crisp up when cooked, and give a nice crunchy bottom to the dumpling.
4. To cook the potstickers, place a non-stick pan over medium-high heat. Add enough oil to liberally coat the bottom of the pan. Wait until the pan is well heated, then add the potstickers. Cook until their bases turn golden brown. Add 1 cup of water and quickly place a lid on the pan. Steam the dumplings for 4 minutes or until the wrappers are soft but a slight bite (like al dente pasta). Remove from the pan and serve immediately with my Chili Garlic Sauce.