Vegetable Dumplings (Potstickers)

Step 1: Toss the cabbage with 1/2 teaspoon salt in a bowl. Set it aside for 20 minutes, then squeeze out as much excess water as you can by the handful. Put the squeezed cabbage in a bowl for mixing the filling.

Step 2: Soak the mushrooms in 1 litre of boiling water for 30 minutes. Squeeze out the excess liquid, finely chop the mushrooms into 2 mm pieces, and add them to the filling bowl.

Step 3: Add the grated potato to the filling mixture, including all the liquid released while grating.

Tip: The starchy potato juice helps bind the filling.

Step 4: Add the remaining filling ingredients to the bowl and mix to combine. The mixture will look crumbly; the potato helps it hold together when steamed.

Step 5: Take one wrapper from the packet and keep the unused wrappers covered so they do not dry out.

Step 6: Place a wrapper in your non-dominant hand. Dip your index finger in water and run it along the lower half of the wrapper, on the edge closest to you. Put 1 loosely packed tablespoon of filling in the centre. Fold the wrapper over the filling and seal with pleats, or fold it over and seal it flat.

Step 7: Stand each dumpling upright with the pleats on top and press lightly to flatten the base. Shape it into a slight curve. Place it on a tray lightly dusted with cornflour or cornstarch, and repeat with the remaining wrappers and filling. Keep the finished dumplings covered with a tea towel as you work. To make them ahead, cover them with cling wrap and refrigerate.

Step 8: Use a large non-stick pan with a lid.

Step 9: Heat 1 tablespoon oil over medium-high heat. Pan-fry 12 to 15 dumplings for 2 minutes, until their bases are golden brown.

Step 10: Pour 1/4 cup water over the dumplings in the pan. Cover with the lid and steam for 5 minutes, or until the water has evaporated.

Tip: The water will bubble vigorously as it steams.

Step 11: Remove the lid. The water should have evaporated and the wrappers should be semi-transparent. The bases should be crisp again. If they are not, leave the pan uncovered for a little longer to crisp them in the oil.

Step 12: Use a spatula to transfer the dumplings to a serving plate. Serve with soy sauce and chili paste, or with rice vinegar mixed with soy sauce.

Tip: The dumplings are best served fresh.

Step 13: Set a bamboo steamer over a large wok of simmering water, or use another large steamer. Line it with a fitted sheet of parchment paper with holes, then steam the dumplings for 8 minutes.