These simple dumplings are known as siu mai in Hong Kong, where the mix of minced pork and finely chopped prawns is a huge favourite. Unusually, they're cooked 'open' with the filling showing at the top and the wrappers only covering the base and sides. This makes them much easier to fold, and gives you the chance to top them with any ingredient you like. Here we're using a piece of spring onion, but you could also use a single pea, chopped carrot or even fish roe for a spectacular look!