For the dumpling filling, place v2mince beef-style, spring onion, ginger, oyster sauce, light soy sauce, Shaoxing cooking wine, sesame oil, caster sugar, cornflour and white pepper in a medium bowl and mix vigorously in one direction until the mixture binds.

Working with one dumpling wrapper at a time, place a teaspoon of filling in the centre. Brush half of the perimeter of the edge with water. Fold the wet edge over to meet the dry edge to form a semicircle. Pinch along the edge to seal and enclose the filling. Brush one corner of your semi-circle with water and fold inward to overlap with the other corner. Press to seal.

To make the black vinegar dressing, combine all ingredients in a small bowl and stir until the sugar has dissolved. Cover and set aside until required.

Cook dumplings in boiling water until cooked through, about 4 – 6 minutes. Remove from water using a slotted spoon and divide among serving bowls. Serve immediately with a generous amount of black vinegar dressing, and chilli oil. Garnish with spring onion and toasted white sesame seeds.