Combine all the ingredients up to the wanton wrappers.

Working with 4-6 at a time, spread out your wrappers on the bench and cut large rounds from them (or use a handy dumpling-maker).

Place a teaspoon of the mixture in the middle of each wrapper and then lightly brush around the edges with water

Fold the wrapper to enclose the filling and press the edges together.

Brush with a little more water and then pleat the edges.

Place in a baking paper-lined steamer basket (make sure the paper has some holes cut in it).

Continue until the steamer is full.

Fill a wok with enough water to come ¾ of the way up the underside of the steamer (so the dumplings are well clear of the water) and set it on the stove to boil.

Once boiling, reduce to a simmer and place the steamer basket on top.

Steam, with the lid on, for 15-20 minutes or until firm.

Heat the oil in a large frying pan and cook the steamed dumplings until browned and crisped on one side.

Serve immediately with dipping sauce.

To make the dipping sauce, combine the soy sauce and white vinegar. Taste it and adjust according to your liking.