Chinese Dumplings

METHOD 1 Mix flour and water until combined and knead for a few minutes until no lumps, then put in a zip lock bag to steam on its own for 30 mins (makes it smooth and piable). Roll as thin as you can and cut circles out of the dough. A pasta machine really helps here as do the cutters you can buy really cheaply online. These are your pillows ready to be filled. 2 For the fillings, simply add it all together and mix really well. The smaller the chopping, the better mix of flavours you will get. I often add coriander for a fresh burst of flavour, but the filling possibilities are endless. Spoon a tsp max of filling into one side of the dough, leaving a good border free and clean and wet all round the border with a little water, then fold in half into a semi-circle. Pinch the border and seal the parcel. Set aside on a floured tray ready to cook. 3 There are two ways to do this, steam or as a pot sticker. To steam, line a steamer basket with greaseproof and steam for around 10 mins. To make pot stickers, use a large frying pan with a lid, put a little oil in the bottom and place pillows into the pan, not touching each other. Fry for 2 mins, then add 75-100ml of warm water and put lid on as they steam. Do not turn the pillows as one side will be fried and the other steamed. Remove lid after 8 mins and finish cooking for 2 more mins. You can add a little more water if it’s all absorbed. 4 Serve with a dip of soy sauce, rice vinegar and chilli oil. I like to add sesame, fresh chilies and sugar to my dip.