Pan-Fried Pork and Shiitake Mushroom Dumplings with a Sesame and Shiitake Mushroom Crispy Skirt and a Soy and Chilli Dipping Sauce. Joyce runs a cake-decoration business in Surrey; her parents are Mauritian and her cooking draws on Indian, French and Chinese traditions. Joyce: "Today I'm making pan-fried dumplings with a pork and mushroom stuffing served with a spicy dipping sauce. And I'm going to attempt to have a little crispy sort of skirt to them." Joyce: "It's my daughters. So when they were both at unis, I would make batches of these, and they just dip away." Joyce: "And then the tricky part is this bit I'm going to do is give it a crispy skirt. It's a plain flour, and water powder, shiitake mushroom, sesame seeds." Pre-cook brief: Joyce makes her own dumpling casings — thin enough to hold the pork and shiitake, but not so thick they're gobstoppers. Pork mince is bound with ginger, spring onions, oyster sauce and sesame seed.