HOW TO STEAM THE DUMPLINGS: Instead of pan-frying these dumplings, you can use a bamboo steamer (or regular steamer) to steam them. To do this, line the base of your steamer with a piece of parchment paper. Make about six slices through the paper with a knife, to help with the steaming. Arrange the dumplings in your steamer, leaving about an inch between each. Bring a pot of water to a boil, then place the steamer on top (or in the water – but if you do this make sure the water isn’t touching the layer of the steamer where your dumplings sit). Pop the lid on, then steam for 12 minutes. 

HOW TO CARAMELIZE ONIONS:  I highly recommend making a big batch of caramelized onions to have on hand in the fridge (and they freeze well too!) They take time, but it’s worth it. Add a couple of tablespoons of olive oil in a large frying pan over medium heat, then add thinly sliced onions (I like to do about six at a time – it will look like a lot at first but they’ll reduce massively as they cook). Cook for a few minutes until they start to soften, then add a little salt and (optional) 1 tablespoon or so of balsamic vinegar. Stir through the onions then reduce the heat right down and cook for about an hour, stirring every couple of minutes so the onions don’t stick to the pan, until they’re deeply golden brown and sticky. If they’re really sticking, add a splash of water which should release them from the bottom of the pan.

FREEZING INSTRUCTIONS: The best way to prep the dumplings ahead of time is to shape them, and then freeze them. Freeze the shaped dumplings on a baking paper lined tray or plate until solid, then transfer to ziplock bags to store. You can cook them straight from frozen.

NOTE ON QUANTITY: The amount of dumplings you get out of this mixture will vary slightly, depending on how large or small you make them, and how you fold them. You should get enough for at least six servings from this mixture (around 36 dumplings) but it’s definitely not an exact science.