Ingredients

• 140g/5oz plain flour
• plus extra for dusting
• 125ml/4fl oz very hot water
• 110g/4oz minced pork (not extra lean)
• 75g/3oz Chinese leaves or spinach
• finely chopped
• 1 tsp finely chopped ginger
• ½ tbsp Shaoxing rice wine (or dry sherry if none is available)
• ½ tbsp dark soy sauce
• ½ tsp light soy sauce
• ½ tsp salt
• ¼tsp freshly ground black pepper
• 1½ tbsp finely chopped spring onions
• 1 tsp sesame oil
• ½ tsp sugar
• 1 tbsp cold chicken stock or water
• about 1 tbsp groundnut oil
• 75ml/3fl oz water
• 3 tbsp soy sauce
• 1 tbsp white rice vinegar
• 2 tsp chilli oil

Directions

• For the dough
• place the flour into a large bowl and stir the hot water gradually into it
• mixing all the time with a fork or chopsticks
• until the water is incorporated. Add more water if the mixture seems dry.
• Tip the dough mixture onto a clean work surface and knead it with your hands
• dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes.
• Put the dough back in the bowl
• cover it with a clean damp towel and let it rest for about 20 minutes.
• For the stuffing
• while the dough is resting
• combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.
• After the resting period
• take the dough out of the bowl and knead it again for about five minutes
• dusting with a little flour if it is sticky.
• Once the dough is smooth
• shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter
• using your hands.
• With a sharp knife
• slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands
• roll each of the dough pieces into a small ball and then
• with a rolling pin
• roll each ball into a small
• round
• flat
• 'pancake' about 9cm/3½in in diameter.
• Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
• Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
• Pleat around the edge
• pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.
• Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.
• To cook
• heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan.
• Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water
• cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.
• For the dipping sauce
• combine all the dipping sauce ingredients together in a small bowl.
• To serve
• remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.