500g all purpose flour

Water

500g minced pork

2 tbsp sesame oil

2 tbsp Chinese wine

2 tbsp dark soya sauce

2 tbsp light soya sauce

400g Chinese cabbage

Method:

1. Prepare dough by adding enough water to the plain flour to get a ball. Knead until silky smooth and pliable and rest under a damp cloth.

2. Combine minced meat in a large bowl and add all the seasoning. Stir in one direction until well mixed. Rest the filling.

3. Finely slice the Chinese cabbage and chop. Add a generous sprinkle of salt and leave for 5 minutes to draw out juices.

4. Place chopped cabbage in a muslin bag and squeeze to express the water. Add the cabbage to the minced meat mixture and combine well.

5. Pinch off half the dough and knead until very pliable. Poke a hole in the center of the dough ball, and slowly enlarge it by rolling it around your wrists to get a very large doughnut. Repeat with rest of dough.

6. Break the doughnut to get a long strip. Pinch off regular segments and roll into little circles.

7. To make the dumplings, pinch the center of both sides together. Pleat the dumpling on one side only, to get its characteristic convex shape.

8. Place raw dumplings neatly in a lightly oiled non-stick pan. Do not place them too close together. You need to allow the dumplings room to swell as they cook.

9. Heat up the pan and let the bottoms of the dumplings crisp slightly. When you shake the pan, they should sound "hollow".

10. Add a cup of water to the pan and bring it up to the boil. Cover and simmer. When the water evaporates, add another cup of water.

11. When that dries up as well, lower the heat and allow the dumpling bottoms to crisp. Carefully turn the cooked dumplings over a plate so the crisp bottoms face up. Serve with bowls of vinegar with thinly shredded ginger, chili and garlic.