Make the dough

• Combine water, flour, salt, yeast and a little honey.
• Mix quickly so it doesn't stick to your fingers, using a slapping technique.
• Wrap the dough in tea towels and put it in a warm place.

Prepare the filling

• Choose either the pot sticker filling or the soup dumpling filling — both are juicy, one is just much faster.
• Combine the pork mince with spring onion, ginger, soy sauce and sesame oil.

Shape the wrappers

• Make a hole in the dough and shape into discs.
• Leave the discs for 15 minutes so the dough is workable.
• Combine corn flour and flour for the perfect dusting.

Fill and seal the dumplings

• Roll each disc into a circle roughly the size of your palm or 10 cm.
• Add a heaped tablespoon of filling and seal the top very tightly.
• Or bring all the edges of the dough together and pinch it shut.

Rest in the pan

• Add all the dumplings seam side down into an oiled pan.
• Let them rest for another 10 minutes.

Pan fry

• Cover the dumplings in water and cook on medium heat for 12 minutes — you should hear a sizzling sound.
• Add a bit more oil to make them super crispy.
• Release the edges with a spatula and give it a flip.

Serve

• Serve with Thai chili oil and Chinese black vinegar for dipping.