Makes 60 dumplings

Ingredients

Jiaozi dough

150g all-purpose flour

280ml cold water

1/4 teaspoon salt

Pork filling

175g ground pork (half lean/half fatty)

1 tbsp soy sauce

1 tsp salt

1 tsp sugar

1 tbsp Shaoxing rice wine

Freshly ground white pepper to taste

3 tbsp sesame oil

1 spring onion finely chopped

2 slices fresh ginger, finely minced

1 clove garlic, peeled and finely diced

2 coriander stems, finely chopped

Method

Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Hand knead the dough into a smooth ball. Cover the dough and set aside to rest for at approx 30 minutes.
While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, sugar, rice wine and white pepper to the meat in a large mixing bowl or large blender and mix thoroughly. Add the remaining ingredients and mix well.
To make the dumpling dough: knead the dough until it forms a smooth ball. Roll into a long sausage shape and pull off 2.5cm pieces to form the dumpling skins. Roll each piece into thin circles, approx 2.5 to 3inches in diameter. The dough should make approx 60 dumplings.
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings. This forms the basic dumpling shape, however you can also bring the edges to together to make different shapes.
To cook, bring a large pot of water to the boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring the water back to the boil and add 100ml of cold water, cover and repeat. When the dumplings come to the boil for a third time, they are ready. Drain and remove.

Serving with a side of red wine vinegar with shredded ginger or chilli. Enjoy!

Find out more about HarryYeung MBE, and Yang Sing atwww.yang-sing.com.