Start by heating your oven to 400F/200C fan. Add the ground pork, most of the chopped scallions and cilantro (keep some aside to scatter on top to serve), the crushed garlic, ginger, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce, 1 tablespoon black vinegar and a good grind of black pepper to a mixing bowl. Mix well to combine and ensure all the seasoning is evenly dispersed through the meat. PRO TIP: You can pan-fry a little piece of the filling to check the seasoning if you like.

Brush the insides of your mini muffin pan with olive oil. Gently press the wonton wrappers into each hole, folding the edges to create a little cup. The olive oil will help them stay in place.

Spoon a couple of heaped teaspoons of the dumpling mixture into the wonton cups, pressing down to make sure the filling goes to the bottom of the cups. You should get 24 cups out of this mixture. Transfer the pan to the oven and cook for 20 minutes, rotating it halfway through the cooking time (this will ensure the cups cook evenly).

Add the diced cucumber, 1 tablespoon of rice vinegar, ½ teaspoon of salt and 1 tablespoon of sesame seeds to a small bowl. Mix to combine, then set aside.

Add 4 tablespoons of soy sauce, 2 tablespoons of chilli oil, 4 teaspoons of black vinegar, 2 teaspoons of sesame oil, the crushed garlic and chopped scallions to a jar you have a lid for, or a bowl. Pop the lid on the jar and shake well to combine, or mix in the bowl. Set aside.

Once the wonton wrappers are looking golden brown around the edges and the dumpling mixture is brown on top, remove the pan from the oven. You should be able to quite easily remove the cups from the pan if you’ve greased it with the oil. I recommend doing this as the cups come out of the oven – if you leave them in the pan they can sometimes be a little harder to remove. The cups themselves won’t be as crispy as the top edges – they’ll be a little more like a pan-fried dumpling (the best of both worlds!)

Transfer the cups to a serving platter, then spoon a little pickled cucumber salsa on top of each. Drizzle with dumpling dipping sauce, then scatter over the reserved scallions and cilantro. Serve with more dumpling dipping sauce on the side.