Remove the skin from the salmon portions and cut into big chunks.
Place the salmon into the bowl of a food processor, with half of the spring onions, ginger, pepper and soy sauce. Pulse until the ingredients are finely chopped, but don’t completely pulverise. You want the texture of course mince.
Make one dumpling at a time by placing a teaspoon of filing in the centre of the wrapper. Moisten the edges of the wrapper with water, fold the edges over, pinching gently to create pleats, and press together to seal.
Place in a single layer on a tray lined with baking paper. Repeat with remaining wrappers and filling. (if you’re preparing ahead you can pop them in the fridge at this point for up to three hours)
Heat a large frypan with a well-fitting lid over a medium heat and add enough vegetable oil to cover the base.
Cook the dumplings in batches, and arrange the dumplings in a single layer, giving them a bit of space, and cook for about 3 minutes until they develop a golden crust underneath, but don’t flip them.
Add ¼ cup of water to the pan and quickly place the lid on to trap the steam and cook for a further 2 or 3 minutes, or until all the water has evaporated.
Serve dumplings scattered with remaining spring onions and soy sauce for dipping.