PREPARE: Cut a disc of parchment paper to the size of your steaming basket and use a small, sharp knife to cut air holes into it. Soak the base of the bamboo steamer in cold water.

MAKE THE FILLING: In a large bowl, combine ground pork with all other filling ingredients. Use your hands to knead until smooth.

FILL THE DIM SUM: Dust a baking sheet or large plate with cornstarch. Working one at a time, hold a dumpling wrapper in the palm of your hand, and place a heaped teaspoon of the meat mixture in the middle of a wonton wrapper. Gather the up to form a pouch with an open top, pressing the dough into the filling so that it sticks. Place on the prepared tray and repeat with all remaining filling. Cover and chill until needed.

STEAM DIM SUM: Heat 2.5cm (1 in.) water in a wok or large, heavy-based frying pan and bring to a boil over medium-high heat. Place the dim sum into the prepared basket, leaving space between each (you may find you need two baskets or to make the dim sum in batches). Place the covered basket into the wok or frying-an and steam for 10 minutes.

MAKE THE SAUCE: While the dumplings are steaming, stir together all dipping sauce ingredients.

SERVE: When the dumplings have cooked, serve immediately with spicy dipping sauce.