Ching He Huang served up tasty lunar new year pork and prawn dumplings with Sichuan sauce on Saturday Kitchen.

The ingredients for the dumpling filling are: 360g organic pork mince, 1 tbsp peeled and grated fresh ginger, 1 tbsp Shaoxing rice wine (or dry sherry), 1 pinch flaky sea salt, 1 pinch soft brown sugar, ½ tsp bouillon or vegetable stock powder, ½ tsp toasted sesame oil, ½ tsp white pepper, 200g defrosted tiger prawns, washed, deveined and chopped to 1cm chunks, 2 tbsp Chinese garlic chives or spring onions, finely chopped, 30 shop-bought frozen gyoza dumpling wrappers, defrosted.

For the fragrant spicy Sichuan sauce: 2 tbsp grated garlic, 2 tbsp peeled and grated fresh ginger, 2 tbsp finely chopped red chillies with seeds, 1 tbsp chopped coriander stems, 1 tsp ground Sichuan pepper, 3 tbsp light soy sauce, 3 tbsp clear rice vinegar, 3 tbsp mirin, 1 tbsp toasted white sesame seeds, 1 tbsp groundnut oil and 3 tbsp toasted sesame oil.

To garnish: watercress leaves, or pea shoots, micro coriander or micro chives and edible flowers.

See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.