 500 g finely minced pork

 1 tbsp light soy sauce

 1 tbsp sesame oil
 1 tbsp chopped ginger
 1 tbsp chopped garlic
 ¼ cup finely chopped water chestnuts
 ¼ cup finely chopped bamboo shoots
 salt and white pepper
 ¼ cup finely chopped shiitake mushroom, soaked in hot water for 30 minutes, rinsed
and stalks removed (optional)
 1 tsp grated orange rind (optional)
 Splash of Shaoxing cooking wine (optional)

To assemble the wontons, hold a wrapper in one hand and place 1 tsp of filling in the centre.
Moisten the edges with water, then fold into a triangle. Pleat edges of triangle and bring
together to make a purse shape. Repeat with remaining wontons and filling.

. Place your pan on medium heat. When hot, add 2 tablespoons of oil to a non-stick
pan

Place your dumplings in the pan and cook for 2-3 minutes

Pour in some water, about 2/3 of a cup, and then place lid immediately on wok

Cook for 4-5 mins

Remove lid and let the water evaporate, and the base get crispy