Pan fried beef potstickers

Grind the black pepper, white pepper, cumin seeds, Sichuan peppercorn and chili flake together in a blender.

Pass the ground spices through a sieve to discard the chili seeds.

Combine the ground beef, mashed potato, soy sauce, Chinese cooking wine, sugar, salt, diced onion, scallion and cilantro, grated garlic, the spice mixture and the beef stock into a filling.

Take a wrapper, put filling in the middle, wet the edge, fold in half and pinch tight in the centre.

Pleat one side then the other, about four pleats a side, and pinch the edge closed.

Repeat for all 50; to store, freeze them at this point and fry from frozen without defrosting.

Oil the frying pan, swirl to coat, and lay the dumplings in one by one; use a well-seasoned or non-stick pan.

When they sizzle, add about a third of a cup of water, enough to reach halfway up the dumplings, cover and cook over medium-low 3 to 5 minutes until the water is gone.

Uncover: the skins should be transparent and the bottoms golden brown.

Plate golden side up so the crispy bottom stays crisp.

For the dipping sauce, stir 2 tsp garlic chili sauce with diced spring onion, diced cilantro and about 2.5 tbsp soy sauce.