Prepare the filling by finely dicing the peaches. Canned peaches work best for this recipe since they will hold their shape better than fresh peaches. Add cinnamon, ginger, sugar, cornstarch and melted butter and mix well to combine.

Fill the dumpling wrappers by adding 1 tsp of filling to the centre of a round dumpling wrapper. Wet the outer edge of half of the wrapper and fold in half, pinching the middle to seal and pleating the dry side to stick to the wet. Pleat from the outside in (3 pleats on each side) and pinch well to seal. The dumpling should stand up on its own without falling over because of its crescent shape from the pleating on one side. (I show this part in my video if you need a visual of the process).

Repeat until all filling is used, you may need to cover the dumplings and wrappers with a damp towel so nothing dries out while you're folding the dumplings.

To cook the dumplings, in a pan over medium heat, melt about 1 tbsp of butter to evenly coat the pan. Place dumplings on and let fry for about 2-3 minutes until you have a nice golden bottom. I usually can fit about 10 dumplings in my pan.

Add about 1/4 cup of water to the pan and cover immediately with a lid to steam the dumplings to finish cooking. Steam for about 3-4 minutes until the wrappers are cooked through and semi-translucent. Remove the lid and let water evaporate. Remove dumplings from pan.

Repeat with butter frying and steaming until all dumplings are cooked.

These are best served immediately but the filling can get quite hot, so give them a few minutes to cool before biting into them.