White pepper

From-scratch green curry paste makes all the difference. Worth the food processor. Creamy, fresh, herbal, with just enough heat.

Crispy bottom, steamed top, juicy inside. The potsticker technique makes them perfect every time.

Minced shrimp filling with ginger and chives. Pan-fried and steamed the same way. More delicate than pork, quicker to cook.

Korean twist on gyoza: kimchi and glass noodles in the filling, no pleating required. Just fold and pinch.

Same from-scratch paste, chicken thighs instead of tofu. Fish sauce instead of soy. The most ordered Thai dish in the UK for a reason.

Add salmon fillets in the last 8 minutes of simmering. Fish sauce restores the depth that soy sauce can't quite replicate.

Finely chopped shiitake and oyster mushrooms with pressed tofu and chives. Squeeze out all the moisture — this is the critical step.