Chicken jiaozi with chilli oil

1 HOUR 30 MINUTES + RESTING | SERVES 4 | A LITTLE EFFORT

DUMPLING DOUGH

plain flour 250g

sunflower oil ½ tsp

FILLING

chicken mince 250g

caster sugar 20g

ground white pepper ½ tsp

spring onions 15g, finely sliced

TO SERVE chiu chow chilli oil, soy sauce or black vinegar (optional) crushed garlic cloves, sliced spring onion and sesame seeds

1 To make the dough, put the flour in a big bowl. Add 1/2 tsp of salt and the oil. Gradually pour in 175-200ml of cold water, mixing with chopsticks or a spatula to form a dough. Cover and leave to rest for 30 minutes.

2 While dough is resting, make the filling. Mix all the ingredients together in a bowl with 15g of salt and 20ml of water. Stir in one direction to form a thick paste.

3 Knead the dough in the bowl until you have a smooth ball. Roll the dough on a floured worksurface into a long cylinder, 3cm in diameter. Divide into 20-25 pieces. Roll each piece flat into a 7-8cm circle. Put a heaped teaspoon of the filling into the middle of a wrapper. Wet the sides with water, fold the wrapper over the filling into a half moon shape, pinch the sides to seal and put onto a baking tray dusted with flour. Repeat with the remaining wrappers and filling.

4 Boil a large pan of salted water, then add half the dumplings, stirring gently, so they don’t stick together. Bring the water to the boil again, then add 120ml of cold water. Cover and return to the boil. Once boiling for the third time, strain and put the dumplings on a serving plate. Serve immediately with chilli oil, soy sauce or black vinegar, topped with the crushed garlic, spring onions and sesame seeds. Repeat with the remaining dumplings.

PER SERVING 332 kcals | fat 3.6G saturates 0.9G | carbs 53.3G | sugars 5.5G fibre 2.6G | protein 20.3G | salt 4.4G