Chicken Dumplings

Preparation

1. Start by adding your flour to a large mixing bowl with the salt. Make a well in the centre and then slowly pour in half of the boiling water. Use a fork or chopsticks to mix to start a shaggy dough. Add the remaining water and continue to mix. Turn out onto your work surface and bring together with your hands. Pop back in the bowl and cover with cling film. Leave to rest for 30 minutes.

2. In the meantime, make your filling. Slice your spring onions finely and add half to another mixing bowl. Add the chicken mince, the dark soy sauce, 2 tbsp of the light soy sauce, the red chilli and the cabbage. Mix with your hands until well combined and then leave in the fridge.

3. Back to our dumpling wrappers! Knead the dough for 5 minutes or so until a smooth dough is formed that springs back when touched. Cover again and leave for another 30 minutes.

4. Split your dough into 6 pieces. Keeping the others covered in cling film to prevent them from drying out, roll out one piece of dough. Use a cookie cutter to cut out a circle - you should get around 3 from each piece of dough. Dust with flour between each one and leave on a lined baking sheet. Don’t re-roll the dough immediately - let it rest between rolls but keep going until you get about 45 wrappers.

5. To make your dumplings, add a teaspoon of filling to the centre of each wrapper. Use a bit of water around the edges and seal. Get pleating or folding - the more the merrier here - get your friends involved!

6. When you’re ready to cook them, heat a large frying pan over a high heat and add a good glug of neutral oil. Allow to heat and then turn the heat to medium. Add a good splash of water and pop on a lid for 3-4 minutes to steam them.

7. Make your dipping sauce by adding the remainder of the spring onion to the remaining 2 tbsp soy sauce with a pinch of chilli flakes.

8. Serve them alongside one another and dip away!