Method

1. In a bowl, toss buk choy with ½ tsp salt. Set aside for 10 mins. Place in centre of a clean tea towel. Squeeze out moisture. Return to bowl. Mix in mince, spring onions, vegetable oil and sesame oil.
2. Line a tray with baking paper. Place 1 tbs pork mixture in centre of 1 wrapper. Moisten edges of wrapper with water. Fold in half diagonally. Pinch edges to seal. Place on lined tray. Repeat with remaining pork mixture and wrappers.
3. Heat a large non-stick frying pan over medium-high heat. Add enough vegetable oil to cover base in a thin layer. Arrange 8-10 dumplings in pan. Cook for 2 mins or until lightly browned underneath. Add ¼ cup (60ml) water. Cover pan. Reduce heat to medium. Cook for 4 mins or until dumplings are cooked through and almost all liquid has evaporated.
4. Uncover and cook for 2-3 mins or until bottoms of dumplings are crisp and brown. Transfer to a serving platter. Cover to keep warm. Repeat in batches with oil and remaining dumplings.

Serve with sliced spring onions and soy sauce