1. to make the dumplings, chuck the pork, egg, spring onions, coriander, chilli, ginger, garlic, water, soy sauce, rice wine and a pinch of salt into a mixing bowl. give it a really good mix, until the pork goes a little sticky. 2. Wet your finger and rub it around the edge of a dumpling wrapper. pop a small teaspoon of the pork in the centre (about 15g) and fold over the sides. squeeze out any air and seal tightly into a semi-circle. you can pleat the edges if you like. repeat with the rest. 3. To make the dipping sauce, whisk all the ingredients together in a bowl. 4. Cook the dumplings in batches, in a large pan of boiling water for 4-5 minutes, until they float to the surface. remove with a slotted spoon and shake of any excess water. place into serving bowls, spoon over some of the dipping sauce and dive in.