To make the sauce, simply whisk all the ingredients in a small bowl and set aside until you serve.

For the filling, heat two tablespoons of oil in a frying pan and, when hot, add the garlic and chilli, and sizzle for a minute, until it smells lovely and fragrant.

Add the sweet potato, stir-fry for a minute, then add the soy sauce and salt, and cook for three minutes more, until there’s no liquid left in the pan.

Off the heat, fold in the sliced spring onions and leave to cool a little.

To make up the dumplings, lay out a large plate or chopping board to work on and fill a little bowl with water.

Take one wrapper (cover the rest with a damp tea towel, to stop them from drying out) and put a tablespoon of the filling mixture in its centre.

Wet a finger, and use it to dampen all the remaining exposed parts of the wrapper, then fold over to enclose the filling, and pinch and pleat the wrapper closed, working from one side to the other and pressing out as much air as possible.

To cook the dumplings, heat a tablespoon of oil in a saucepan on a low heat.

When hot, add as many momos as can comfortably fit in a single layer, fry for two minutes, until the bottoms are golden, then add five tablespoons of water and cover the pan with a lid.

Leave to steam for six to seven minutes, or until the pastry is soft and the water has evaporated, and serve hot with the dipping sauce on the side.