Shrimp dumplings

Arrange them in a steamer over simmering water, leaving space between each dumpling, and steam for about 8–10 minutes. They should be piping hot all the way through; avoid thawing them first, as the wrappers can turn sticky.

Heat a little oil in a non-stick frying pan and cook the dumplings until their bases are golden. Add a splash of water, cover and steam for 5–6 minutes, then uncover and let the bases crisp again.

Serve them hot with a dip of soy sauce, rice vinegar and finely sliced spring onion; chilli oil is another popular addition. They are also a classic dim sum dish, often served alongside steamed buns and other small plates.

Har gow are Cantonese steamed prawn dumplings, usually recognised by their pleated, translucent wrappers. Their filling is often made with prawns, sometimes with bamboo shoots for crunch.

Cool cooked dumplings promptly, refrigerate them in a covered container within two hours, and eat them within two days. Reheat until piping hot throughout; steaming helps keep the wrappers from drying out.

Yes. Freeze uncooked dumplings in a single layer until firm, then transfer them to a sealed container so they do not stick together. Steam them straight from frozen, allowing a few extra minutes and checking that the centre is piping hot.

They contain shellfish, and wrappers commonly contain wheat; some recipes also use sesame or soy. Check the ingredients if you have an allergy, as fillings and dipping sauces differ.

Not necessarily: shrimp dumplings have a prawn or shrimp filling, while seafood dumplings may contain a mixture such as fish, squid or shellfish. The wrappers and cooking method can be similar.