Ingredients

Method

Start by making the dough. in a large bowl place the flour and whilst whisking gradually add the flour mixing constantly as you go until most of the water is absorbed. If the mixture is still dry add a little more water. Take the mixture out of the bowl and knead on a board until smooth. This will take 7-8 minutes. Place the dough back in the bowl and cover with a damp cloth and leave to prove for 25 minutes.

Next finely chop the spinach, grate the ginger and add them both to a large mixing bowl together with the pork, wine, dark soy, salt, sesame oil, sugar spring onions and chicken stock and mix together thoroughly.

After 25 minutes take the dough out of the bowl, dust a work surface with a very small amount of flour and knead again for 5 minutes. It should now be smooth. Roll the dough into a sausage shape and cut into 18 equal pieces by cutting the sausage in half, then each half into 3 then each 3 into 3 giving you 18 pieces.

Roll each piece into a ball and roll each ball into a circular disc about 6cm in diameter and place on a lightly floured tray and cover with damp kitchen roll so they don't dry out.

Place a teaspoon of filling in the centre of each disc and moisten the edges with water bring the sides up pinch together and pleat the edges, pinching well to secure the pleats. They should have a flat bottom and pleated top just like a mini Cornish pasty.

Place them back on the tray covered in damp kitchen paper until all the dumplings have been made and you are ready to cook them.

Place a non stick frying pan on a high heat until hot then add a tablespoon of oil and place the dumplings flat side down in the pan. Turn the heat down to cook until the are browned on the base, which will be about 2 minutes. If you cannot fit all the dumplings in in one go you can do this in 2 batches.

Add 150ml of water and place a lid tightly on the pan and cook without removing the lid for 12 minutes or until most of the liquid is absorbed. Remove the lid and cook uncovered for a further 2 minutes. Serve immediately.

N.B. These are normally served with a dipping sauce of Chinese rice vinegar, light soy sauce and chilli oil.