STEP-BY-STEP JIAOZI

Makes: dough for 15 to 20 jiaozi

■ 4 cups (500 g) all-purpose flour, plus more for dusting Scant

■ 1 cup (200 mL) water

■ 1 tsp (5 mL) salt

1. Prepare the dough: mix the flour, water and salt in a bowl and start kneading. Transfer the dough to a work surface and continue to knead until you get a smooth dough. Cover and leave to rest at room temperature for 1 hour.

2. Prepare the filling (recipe follows).

3. Divide the dough into four pieces to form balls, then roll them into logs of the same length and diameter.

4. Break the log into 3/4 oz (20 g) portions and roll each into a ball. Lightly flour each ball. Flatten each ball of dough with the palm of your hand. Use one hand to move the dough, and the other to use the rolling pin. Even pressure must be used over the lower part of the dough.

5. Rotate the dough and roll out gradually until you make a full turn. If the dough sticks to your work surface, put the dough round directly into the extra flour, and then continue rolling out.

6. When the dough is about 1/8 inch (2 to 3 mm) thick, and about the size of the palm of your hand, place about 1 oz (25 g) filling in the centre.

7. Using both hands, bring your fingers inward and squeeze the top of the dumpling with your fingertips and thumbs to close it.

8. Arrange in a steamer basket and steam or boil for 6-7 minutes. You can also cook them like guotie (pot stickers): fry for 1 minute, pour in water, cover, and then remove the lid.

Jiaozi filling Makes: 30 to 40 jiaozi

■ 2 recipes jiaozi dough (see recipe)

■ 1 lb 5 oz (600 g) ground pork

■ 2/3 cup (150 mL) pork broth

■ 5 1/2 oz (150 g) garlic chives, chopped

■ 1 egg

■ 1 tbsp (15 mL) oyster sauce

■ 1 tsp (5 mL) sesame oil

■ 1 tbsp (15 mL) chopped ginger

■ 2 stems scallions, chopped 3 pinches white pepper Black vinegar, to serve

1. Prepare the filling: mix all the ingredients in a bowl, then allow to rest in the refrigerator for at least 20 minutes.

2. Assemble and cook according to the step-by-step instructions (see dough recipe). Eat with black vinegar as a dipping sauce.