Put the chopped pumpkin, 1 tablespoon olive oil and water into a saucepan over medium heat. Allow it to cook, with a lid on, for 15 minutes. Give it a stir every couple of minutes.
After 15 minutes add the 3 tablespoons of grated ginger and continue cooking, uncovered, for 6 or 7 minutes. Or until most of the liquid has cooked out and the pumpkin is nice an thick. Turn off the heat.
Scrape the cooked pumpkin and ginger into a fine mesh sieve and put the sieve over a bowl to drain out any residual liquid. Let it sieve for a couple of hours at least, preferably overnight in the fridge. This prevents the filling of the dumplings being too soggy.
Mix the chopped garlic chives through the pumpkin.
To make the dumplings, drop a teaspoon of the chilled pumpkin onto the centre of the wonton wrapper. Lightly brush the edges of the pasty with water – or use your finger dipped in water – then fold over to form a semi-circle. Press down to seal and expel any air pockets at the same time.
Dab a little water on the right point of the dumpling. With the flat side of the dumpling facing away from you, bring the pointed ends together and press the left point over the right point that you’ve just moistened. Lightly press to seal the points together.
Repeat with the remaining wonton wrappers.
To cook, steam the dumplings, in batches, for about 5 minutes.
While they’re steaming, heat a large frying pan or hotplate over a medium-high heat.
Once the dumplings have steamed, pour the remaining 2 tablespoons of oil into the pan, swirl it around, then lay the steamed dumplings into the hot pan. Let them get a bit of golden colour on one side, then flip them over and colour the other side.
Serve immediately with the dipping sauce and julienned fresh ginger.
Combine the soy, chinkiang vinegar and sugar and stir to dissolve.