Chicken and Leek Magic Potstickers

Instructions

1. Put the chicken, leek, spring onion and ginger into a bowl or on to a board, and mix together well, adding the sesame oil, Shaoxing rice wine and a pinch of salt and pepper. Add a little egg white if the mixture needs binding together.
2. Dust a work surface with cornflour and lay out the wonton wrappers. Place a small spoonful of the chicken mixture in the middle of a wrapper and brush the outside rim lightly with egg yolk.
3. Fold over the wrapper to make a half-moon shape, enclosing the filling inside. Press out any air bubbles and seal the join, pinching the ends shut at the rim. Repeat with the remaining wonton wrappers and chicken mixture.
4. Heat a non-stick frying pan with deep sides, or a wok, over a medium to high heat. Add a glug of oil and place the dumplings in the pan. If using a wok, arrange them around the bottom and lower sides. Cook for 30-60 seconds over a medium heat, until crisp and dark golden on the base.
5. Pour in enough water to create steam around the dumplings (about 200ml) at the base of the wok or pan. Cover the pan and steam the dumplings for 5-8 minutes (topping up the water if the pan is drying out), or until the filling is cooked through.
6. To make the dipping sauce, mix together the runny honey and soy sauce in a small bowl. Sprinkle in the chives to garnish.
7. Remove the potstickers from the pan and serve coloured side up, with the dipping sauce on the side.