Thoroughly wash your Asian greens. Use the large side of a grater to grate the lighter stalks, then very finely chop the green leaves. Ensuring the filling is very finely chopped means your wrappers are less likely to break as you fill them.

Place the greens in a sieve over the sink and sprinkle over the salt. Massage it in and begin to squeeze the excess liquid from the greens. After about 5 minutes of vigorous squeezing, you should have shrivelled greens that are no longer dripping. Most of the excess liquid should have been removed – again, a dry filling makes folding your dumplings infinitely easier.

Heat the oil in a large skillet or fry pan over a medium heat. Once warmed, add the spring onion greens. Cook for a few minutes before adding the ginger, and cook for a few minutes more until fragrant.

Add the crumbled tofu and stir to combine before adding the greens. Stir and add the Tamari to taste. Depending on the brand you use, it might be more or less salty. I find a dumpling filling slightly on the salty side is perfect, given that the wrappers have little to no salt.

Turn off the heat and stir through the (optional) sesame seeds and toasted sesame oil. Allow to cool before you start filling your dumplings.