Make the filling

• Add the chicken mince, ginger, garlic and chives to a bowl.
• Add the soy sauce, sesame oil, rice vinegar, sugar and black pepper.
• Mix until a paste has formed.

Fill the wrappers

• Coat half of the edge of each wrapper with a thin lick of water.
• Add a heaped teaspoonful of the filling into the centre of each wrapper.

Fold and seal the dumplings

• Fold the wrapper over and seal to create a semi-circle filled dumpling.
• Alternatively, pleat once on each side for a slightly neater fold.

Fry for a crispy bottom

• Heat the oil in a non-stick pan.
• Fry the dumplings until the bottoms are golden and crispy.

Serve

• Serve the potstickers hot with a speedy dipping sauce.