Jiaozi

Makes 40 dumplings

300g pork mince
60g prawn meat, chopped
2 eggs, scrambled and finely chopped
50g Chinese chives, chopped
3 leaves savoy cabbage
1 tbsp chicken stock
1 tbsp soy sauce
1 tsp salt
1/4 tsp sesame oil
40 chao tzu wrappers (gow gee wrappers)

1 In a mixing bowl, stir the mince with a small splash of water to produce a sticky mixture. Add the remaining ingredients, apart from the wrappers, and mix well. Place a dumpling wrapper on a board and place a teaspoon of the mixture in the centre. Wet the edge of the wrapper, fold it over, then crimp the edge to seal it. Arrange the dumplings on a non-baking paper-lined tray (you can freeze them at this point for later use).

2 To cook, bring a saucepan of water to the boil, add dumplings, cook until they float. Serve with soy dipping sauce, rice vinegar, chilli sauce, shallots and sesame oil.