• 1 cup plain our
• 125ml boiling water
• 2 cups Chinese cabbage, core removed, finely shredded
• 1 Tbsp fine salt
• 500g pork mince
• 2 green shallots, finely sliced
• 4cm-piece ginger, nely grated
• 4 cloves garlic, minced
• 1 Tbsp soy sauce
• 1 Tbsp Chinese cooking wine
• 2 tsp sesame oil
• 2 Tbsp vegetable oil
• Extra our, to dust
• Extra green shallot, to scatter
• Dipping sauce, to serve
Put flour in a large mixing bowl. Add boiling water and mix with a wooden spoon. When cool enough, knead until a smooth dough forms. Roll into a log and wrap in plastic wrap. Set aside for 1 hour.
Meanwhile, put cabbage and salt in a bowl, tossing to mix. Set aside for 10 minutes. Transfer to a sieve and rinse with cold water. Squeeze out excess moisture and transfer to a large mixing bowl.
Add pork, shallots, ginger, garlic, soy, cooking wine and sesame oil, then mix.
Unwrap dough log. On a lightly floured board, slice into 24 pieces. Roll out each piece to about 8cm dia.
Put 1 heaped tsp of pork filling in centre of each circle of dough.
Fold dough in half, encasing filling. Press edge closed, ensuring air is removed. Squeeze gently to completely seal.
To pleat edge, fold small section of dough edge over itself, pressing to seal.
Repeat pleat along edge. Repeat Steps 5–8 to make remaining dumplings.
Heat vegetable oil in a large non‐stick frying pan over a medium heat. Cook dumplings for 3 minutes or until dark brown on bottom. Add 11⁄2 cups water, put lid on and cook for 6 minutes or until firm. Serve with scattered extra shallots and dipping sauce on the side.