I’m a big fan of dim sum, and particularly like siu mai and fried dumplings.  These dumplings are easy to make and delicious.  These dumplings freeze well and only need to be thawed in your refrigerator overnight.

Ingredients 300g minced pork 100g frozen peas 2 spring onions, finely sliced 1 tablespoon minced ginger 2 lightly beaten eggs 2 tablespoons soy sauce 1/2 teaspoon chilli oil 1/2 teaspoon sesame oil 1/2 teaspoon olive oil 40 -50 wonton wrappers water

Putting it together:

• Mix together ginger, spring onions, soy and oils and let sit for about 20 minutes.

• In a bowl, combine eggs, pork and peas; pour in the soy and mix well. Let sit in the fridge for about 30 minutes.

• Lay out a wrapper and place a small teaspoon's worth (5ml- measure) of the pork mixture in the centre. Wet the edges of the wrapper with water and seal them together to form a pyramid-like shape. Repeat this step until you run out of wrappers or filling.

• Heat one tablespoon of oil in a heavy frypan. Add the dumplings to the hot oil (no more than 10-12 at a time. Cook for two to three minutes on each side, or until golden brown. Add about a half cup of water to the pan, cover with a lid and cook until the water has absorbed.

To freeze:

• Take raw dumplings and put them on a lined cookie sheet, so they aren't touching one another. Cover with cling film and put into freezer for about 30-45 minutes. You don't want the wrappers to be sticky or soft. When they've chilled, portion them out into little freezer bags and keep the freezer until the morning you want to use them. Thaw them in the fridge and cook as above.

• Serve with a dipping sauce made of 2T soy sauce, 1t ricewine vinegar (or any other type of acid), and 1t hoisin sauce, and as many crushed chilli flakes as you like...