For the dumpling filling, place the ham, pork mince, ginger, spring onion, egg, soy, sesame oil, corn flour and a pinch of white pepper into a mixing bowl and stir to combine.

Place a large wide-sided frying pan half filled with water onto a medium heat and bring up to a gentle simmer. Place 10 wrappers at a time onto a clean work surface and add in 1 heaped teaspoon sized amounts of the dumpling filling mixture into the center. Lightly brush 2 edges of the wonton wrapper with water and using clean fingers seal up the dumpling into a triangle shape, pushing out as much air as possible. Repeat with all the wonton wrappers and ham mixture, keeping them on a tray covered with a clean tea towel while you work.

Place 10 dumplings at a time into the simmering water and leave to poach for 5 minutes, or until the wonton wrapper is transparent. Remove with a slotted spoon and continue to cook the remaining dumplings. You can freeze any uncooked dumplings in an airtight container at this point.

For the chilli oil, place the oil into a small pot over a medium heat. Place the chilli flakes, garlic and a pinch of salt and white pepper into a heat-proof bowl. Once the oil is hot, carefully pour over the chilli mixture- it will bubble up. Stir in the soy, lemon, sugar and almonds. Place the dumplings onto a serving plate and spoon over some of the chilli oil and garnish with green spring onion tops.