Ingredients (30 to 40 dumplings):

1 kg all purpose flour Water

500 g lean mince (pork or chicken)

50 g fatty mince

50 ml Sichuan pepper-infused oil

2 tbsp sesame oil

2 tbsp Chinese wine

2 tbsp dark soy sauce

2 tbsp light soy sauce

1 whole Chinese cabbage, about 800 g

Method:

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

2. Combine minced meats in a large bowl and add all the seasonings. 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 expel the water. Add the cabbage to the minced meat mixture and combine well.

That last supper

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