Method

1. Combine chestnuts, wombok, ginger, green parts of the spring onion, soy sauce, sesame oil and white pepper in a large bowl and mix well. You’re aiming for a wet, ‘mince’ like consistency.
2. Working with one dumpling wrapper at a time, place two teaspoons of filling in the centre. Lightly brush edge with water, then fold over the wrapper. Press along the edge to seal well. Repeat the process with the remaining wrappers and filling.
3. Heat one tablespoon of oil in a large frying pan over medium heat. Working in batches, add dumplings, base side down, and cook for 2-3 minutes or until golden brown. Add a dash of water to the pan and quickly cover with a tight-fitting lid. Steam the dumplings for another 2-3 minutes or until cooked through. Remove the lid and continue to cook until excess water has evaporated. Remove dumplings from the pan and keep warm while cooking the remainder.
4. To make the sauce, combine peanut butter, peanuts, hoisin sauce and minced garlic in a small saucepan and warm over medium heat. Stir to combine.
5. Serve dumplings warm, alongside dipping sauce.