Use a food processor, blender or Thermomix to blitz together the fresh garlic, ginger, spring onion and coriander (if using).
Once finely chopped or minced together, add the chicken mince, soy sauce, sesame oil and Chinese cooking wine.
Blend well to combine.
Lay out the dumpling wrappers on a large, clean, flat surface.
Add about a teaspoon of filling to each wrapper - do not overfill or it will be hard to wrap your dumplings.
Save left over filling mixture and use as meatballs (with no wrapper) or freeze until next time you want to make dumplings.
Wrap dumplings by sealing the edges and pleating together.
Over high heat, add 2 Tablespoons of olive oil (or preferred oil for frying) to cover the base of a large, flat pan that has a lid.
Arrange dumplings over the base of the pan (it is unlikely that you will fit your whole batch in the pan in one go, so cook in batches).
Add ½ cup water to the pan and put the lid on.
Cook for 8 minutes.
Remove the lid and flip each dumpling to complete the pan searing process.
Serve with your favourite dipping sauce - we like a mixture of soy sauce and sweet chilli sauce.