Chili oil dumplings with tofu and water chestnut filling

Pat the tofu dry and mash it completely to a crumble with a fork.

Finely chop the garlic, ginger and green onion, reserving some green onion for garnish.

Heat the avocado oil in a non-stick pan on medium and saute the garlic, ginger and green onion 2 to 3 minutes.

Add the tofu crumble and saute 5 to 7 minutes.

Add the soy sauce and dark soy sauce and saute another 2 to 3 minutes, then transfer to a bowl.

Mix in the potato starch and the chopped water chestnuts with a spoon.

Push the mixture up the sides of the bowl and cool 8 to 10 minutes; it must be completely cool before wrapping.

Set out half a cup of water and a baking tray lined with parchment paper.

Put a generous teaspoon of filling on a wrapper, compress it with your fingers, wet around the filling and pleat closed. Repeat.

To freeze, freeze them spaced out on the tray first so they cannot stick, then bag them.

Bring a small pot of water to the boil.

Mix the chili oil, soy sauce and black rice vinegar for the sauce.

Boil the dumplings 3 to 4 minutes, a couple more from frozen.

Plate, spoon the sauce over and garnish with green onion.