Makes about 80-90 dumplings
INGREDIENTS
450g/1 lb/4 cups plain (all-purpose) flour
about 450ml/3/4 pint/2 cups water flour, for dusting

Filling
450g/1 lb Chinese leaves or white cabbage
450g/1 lb minced (ground) pork
1 tbsp finely-chopped spring onions (scallions)
1 tsp finely-chopped fresh ginger
2 tsp salt
1 tsp light brown sugar
2 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
2 tsp sesame oil

Dip Sauce
2 tbsp red chilli oil
1 tbsp light soy sauce
1 tsp finely-chopped garlic
1 tbsp finely-chopped spring onions (scallions)
Combine all the ingredients in a small bowl, and serve with the Pork Dumplings.

[ad]

Pork Dumplings

Sift the flour into a bowl, then slowly pour in the water and mix to a firm dough. Knead until smooth and soft, then cover with a damp cloth

and set aside for 25—30 minutes.

For the filling, blanch the cabbage leaves until soft. Drain and finely chop. Mix the cabbage with the remaining ingredients.

Lightly dust a work surface with the flour Knead and roll the dough into a long sausage about 2.5cm/1in in diameter. Cut the sausage into

about 80-90 small pieces a fiatten each piece with the palm of your hand.

Using a rolling pin, roll out each piece into a thin pancake about 6cm/2.5in in diameter.

5 Place about 1 tbsp of the filling in the centre of each pancake and fold into a half-moon-shaped pouch.

Pinch the edges firmly so that the dumpling is tightly sealed.

Heat 3 tbsp of oil in a wok or frying pan. Place the dumplings in rows in the oil and fry over a medium heat for 2-3 minutes.