Prawn Wontons in a Spicy Sichuan Sauce

It would be a push for me to choose my favourite dumpling, but these are near the top of the list. You can steam or deep fry, but boiling makes them silky soft. Serve in bowls with black vinegar, chilli flakes and soy ladled in. Although you can use any dumpling wrappers (square or round) for these, I find the egg-free type, like gyoza, work best. You can pack more filling in and they are slightly thicker.