Ingredients

• 250g/9oz pork mince
• 10g/1/3oz ginger
• grated
• 10g/1/3oz garlic
• grated
• 15g/½oz spring onion
• thinly sliced
• 2 tsp soy sauce
• 2 tsp fish sauce
• pinch cracked black pepper
• pinch salt
• 15g/½oz Chinese chives
• 18 gyoza wrappers
• vegetable oil
• for frying
• 1 tbsp cumin seeds
• roasted and ground
• 2 tbsp chilli powder
• 4 tbsp Sichuan peppercorns
• 5 tbsp gochugaru
• or other red chilli flakes
• 2 tbsp Chinese five-spice powder
• 2 tbsp toasted sesame seeds
• 400ml/14fl oz vegetable oil
• 4cm/2in ginger
• peeled and sliced
• 3 star anise
• 2 bay leaves
• 120ml/4fl oz mayonnaise
• 1 tbsp Chinese black vinegar
• 1 red chilli
• finely sliced
• few curry leaves
• few whole coriander leaves

Directions

• To make the dumplings
• mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp
• seal and place on a plate line with baking paper. Place in the fridge
• uncovered for 1 hour.
• To make the Sichuan chilli oil
• mix the cumin
• chilli powder
• Sichuan pepper
• 2 tablespoons of gochugaru
• Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside.
• Gently heat the oil
• ginger
• star anise
• bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges.
• Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled
• store in the fridge.
• To make the black vinegar mayonnaise
• mix the ingredients together in a bowl.
• To serve
• heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water
• cover and steam the dumplings for 3 minutes.
• Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli
• curry leaves
• coriander leaves
• a spoonful of black vinegar mayonnaise and a drizzle of chilli oil.