There is something magical about dumplings. Pan steaming them gives you the best of the crispy fried base along with a top that is soft and velvety. Making dumplings with family and friends is also a fun social activity and when it comes time to eat... well, these deliciously filled, slightly chewy bites are very addictive! You can fill them with just about anything, chicken and chives, pork and prawn, cabbage and carrot. Here is one of my favourites, chicken, ginger and green onion. Enjoy!
Meanwhile, to make the filling, mince all the ingredients together, except for the peanut oil, potato starch and water.
Roll out the rested dough into 1 inch logs and cut into 1cm pieces. Lay each discs flat and pat down into flat circles. Using a small rolling pin, roll the edges out as you turn the disc until about 1-2mm thin.
Place a teaspoon of filling in the centre of each wrapper and dab the edges of the wrapper with water. Pinch the edges together to seal.
Heat a fry pan with oil (on low to medium heat) and arrange the dumplings in the pan. Allow the dumplings to sear at the base for 1 min.
Make a slurry with 1tsp potato starch (or 1Tb flour) mixed into 1/2 cup water. Carefully pour the slurry into the pan and quickly cover with a tight fitting lid. Allow the dumplings to steam until the liquid has evaporated.
Serve dumplings with a dipping sauce of fresh sliced chillies and soy sauce.