DUMPLINGS Jiaozi

Time: 1 hr Resting: 1hr 10 min Serving: about 50 dumplings • 420g all-purpose flour • ½ tsp salt FILLING: • 3 cups shredded Chinese/

napa cabbage • 250g ground pork • ½ cup sliced spring onion or leek 1 egg, beaten 1 tbsp sesame oil 1 tbsp soy sauce ¼ tsp salt ¼ tsp sugar ¼ tsp white pepper DIPPING SAUCE: • 3 tbsp soy sauce • 1 tbsp rice vinegar • dash of sesame oil • chopped chilli (optional) • white sesame seeds (optional) chopped coriander (optional) FOR COOKING: • ½ cup oil (optional) • 2 tbsp cornflour (optional)

1. Mix flour and salt in a mixing bowl, then add 200ml water.

2. Knead (5 min with a hook mixer) until it’s a smooth, firm dough.

3. Shape it into a ball, place it back in the mixing bowl and cover with a damp cloth. Refrigerate for an hour.

4. Knead it again for 3 minutes, and put it back in the fridge for 10 minutes.

5. Make a hole in the centre of the dough to create a doughnut-shaped ring.

6. Stretch it out so the dough is roughly 3cm thick. Use a sharp knife to cut the ring into 3cm pieces, dusting with flour to prevent sticking.

7. Roll the pieces out into flat discs on a floured surface to about 10cm in diameter. Cover these wrappers with a slightly damp towel so they don’t dry out.

8. Mix the filling ingredients together.

9. Place a heaped teaspoon of filling onto the centre of a wrapper. Press the two ends together with a dab of water to stick it together.

10. Pleat twice on each side towards the middle. Repeat to use up all the wrappers and filling.

11. Cook (see below) and serve with dipping sauce or in a broth.