Potsticker wuntuns

I've been making wuntuns on and off for over 25 years but have only recently solved the dilemma of whether to fry, steam or boil. I like the crispiness of frying, but I also like the juiciness of steaming or boiling. Fortunately, there is a solution - potsticking!

Ingredients

500g minced pork

2 rashers of streaky bacon, finely chopped

1 tbsp dark soy sauce

1tbsp rice wine

4 spring onions, finely chopped

2 tsps minced ginger

1 tsp sesame oil

1 egg

1/2 tsp cornflour

1 packet of wuntun wrappers (32 skins)

Method

1. Mix all of the filling ingredients in a large bowl, mix well, cover, and leave to rest in the fridge for 30 minutes.
2. Take one wrapper, place a sausage-shaped portion of the mixture in the centre (about 1 teaspoon), and shape to form a mini springroll by tucking the edges in, rolling and sealing the final edge with a little water.
3. When you have shaped all the dumplings, heat a little oil in a large non-stick frying pan for which you have a lid, fill the pan with a layer of tightly packed dumplings, turm the heat to medium low, spray the dumplings generously with water, and cover.
4. After about five minutes, the dumplings should be cooked underneath and stuck together in a layer. Flip them over by inverting the pan over a plate, then slide the dumplings back into the pan, adding a little more oil if necessary, spray with a little more water, cover the pan, and continue to cook for another 2 to 3 minutes, until the dumplings are crisply underneath.
5. Transfer the cooked dumplings to a plate and serve.

What? No picture

I was sure I had taken loads of pictures of this at every stage, but weirdly enough I can't find them anywhere.