Fry the mince in the vegetable oil until golden and crispy, this should take 6-8 mins on high heat.

Add all the other ingredients except for the fresh coriander and sesame seed oil and stir around. Cover and cook for 10 mins, staring every now and then to ensure it doesn’t stick to the bottom.

Season with salt. Add the fresh coriander and sesame seed oil. Stir until combined. Leave to cool. While this cools we can make the wrappers.

To make the wrappers, start by adding the flour into a bowl. Pour in the hot water and stir around.

Form into a rough ball and knead into a dough until it is smooth. If the dough is too dry add more water, if it is too wet add more flour. But you should have a smooth, tough dough.

Wrap in a zip lock bag and leave to rest for 15-20 mins. This will relax the dough.

Divide the dough into half (set one half aside - covered) and roll into a log. Cut the log into 11 pieces and roll each piece into a ball. Cover and leave to rest. Work on the other piece of dough. In total you should have 22 wrappers. While they are resting we can make the dipping sauce.

In a small bowl add all the ingredients except for the oil. Heat the oil in another small bowl and pour over the ingredients, they will sizzle and crisp up. Stir around and its ready.

Roll our each ball with a little flour on the kitchen surface. I used a small rolling pin but you can use a small glass or even a wine bottle.

You want to roll the wrappers into a round shape and ensure it is evenly rolled out. The center can be a little thicker but the edges should be feather thin.

Keep rolling until all are done and make sure to keep them covered with a damp tea towel, this will prevent it from drying out.

Add a little filling into the center of a wrapper and using little water dab the edge before sealing the wrapper shut. This will ensure they won’t open while cooking. You can crimp the sides and create decorative patterns or leave them as they are.

In a frying pan on medium heat, add all the vegetable oil, star anise, garlic cloves, cinnamon, lemon grass, chili and roast for a min.

Add the potstickers bottom down first and lay them into the pan snugly. If your pan is to small make them in batches. You should hear a good sizzle.

Once all the potstickers are in the pan, reduce the heat, add a tablespoon of water, cover and steam them for 8 mins. If you have rolled your wrappers thin enough you should be able to cook them within 10-12 mins. If they are thicker then the cooking time will increase.

Remove the lid and have a look at the doneness of the dumpling. If they are done, increase the heat and let it dry up any excess water that might be there in the pan.

Serve the potstickers with the dipping sauce while it is still hot.