Here I am, in video form, showing you how to fold and cook potsticker dumplings. The beauty of these is that you can make your own fillings up - prefer chicken? Used minced chicken instead. Add some prawn to the pork mixture for a little seafood sweetness. You can experiment with alliums too - finely minced Chinese chives work well. In the Spring, I tweak it a touch by adding wild garlic and asparagus to the mixture too.
The full recipe, with more variations plus a step by step guide on how to fold them are in my book, Chinatown Kitchen, which you can buy here or at Waterstones.