Make the dumpling pastry by kneading all of the ingredients together until it forms a soft, elastic dough. Roll into two log shapes and wrap in cling film and allow to rest for 1 hour.

While it is resting, make the vegetarian filling as it needs to cool completely. I put all of the peeled ingredients in a food processor and process until you get a fine texture. Heat a frying pan on medium to high heat and cook the filling until it softens - it takes about 5-8 minutes. Taste for seasoning and add some salt and pepper according to taste. Allow to cool completely.

If you're making the pork and ginger filling, do the same and add everything into the food process or a and process until you get a paste. I usually cook a little of the filling to check for seasoning and add salt and pepper if necessary.

Flour a clean surface and a large baking tray. Put a kettle of water onto boil and a pot of water fitted with steamers. Take one log and cut it into 12 even pieces. Roll out into circles of dough. Fill with about a teaspoon of filling and then pleat. You can make round or long ones.

Place the dumplings in the steamer (using some parchment or grease the base so that they don't stick) and steam for about 8 minutes until done.

Add all of the chilli sauce ingredients into the frying pan and simmer for about 5-7 minutes until thickened. Add the steamed dumplings and gently toss so that they are coated. Serve with extra green onions and coriander if you want.