Kinesiska dumplings

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1. 1
   Mix half of the chives and all of the filling ingredients together. You can also include a teaspoon of Shaoxing rice wine and ground white pepper with the mixture if you like. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little.
2. 2
   Bring the wrapper up and around the pork until you have a small, firmly-packed dumpling with an open top. Repeat with the rest of the mix. Can be made up to a day ahead.
3. 3
   Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.