First, rehydrate the shiitake - place in a bowl, cover with boiling water and set aside for 10 minutes. Drain well through a sieve, retain the soaking water for adding to soups. Finely chop the mushrooms. Place in a bowl along with the roasted pumpkin, walnuts, ginger and 1 tablespoon soy sauce. Mix well and check taste, adding extra soy sauce if needed.

To prepare the dumplings set up a making station - kitchen bench or table - with a bowl of water, the filling mixture, and dumpling skins. To shape, lay a dumpling skin in the palm of your hand. Dip a finger into the water and moisten around the entire edge of the dumpling skin. Scoop a teaspoon of the filling mix into the middle. Fold in half, pressing together firmly in the middle, then fold and pleat to incase the filling into a curved crescent shape. Repeat with the remaining skins and filling. Arrange dumplings in a single layer on a lightly floured plate.

Cook pot stickers in batches. Heat a large frying pan over a medium/high heat with a light film of oil in the base. Once hot, arrange with a single layer of dumplings. Cook for 2-3 minutes until the bottom of the dumplings are golden. Combine the water and flour in a small jug. Pour this mixture into the pan to come 5mm up the sides of the dumplings. Cover the pan with a lid and cook for 5-6 minutes until the water has been mostly absorbed. Remove the lid and cook until remaining water evaporates. Place the dumplings onto a serving plate. Serve garnished with chopped chives and bowls of dipping sauce (recipe below)