Step 1

Soak shiitake mushrooms in boiling water for 5 minutes or until softened, then drain and squeeze excess water out, chop finely.

Step 2

Finely chop garlic and spring onion, then add to pork mince with shiitake mushrooms and panko crumbs. Add oyster sauce and sesame oil, and mix until well combined.

Step 3

Mix flour and extra water to form a paste.

Step 4

Divide pork mixture in 12 equal parts, place in the centre of a gow gee wrapper, moisten edges with the flour paste, fold pleating edge as you go. If using wonton wrappers, cut into circles using a scone cutter, before assembling.

Step 5

Heat oil in a frypan, place potstickers in pan and fry base until golden, repeat on other sides, being careful to make sure they don't stick. Mix chicken stock and water together and pour over potstickers, cover and simmer for 3 minutes.

Step 6

Remove from pan, allowing to drain slightly.

Step 7

To prepare the sauce, mix all ingredients together. Garnish with spring onion slices.