How to make Chinese dumplings

Hai-Feng Fang, dim-sum chef at Dumpling’s Legend in London’s Chinatown (Chinatownlondon.org) tells us how to make the soup dumpling, siu loung bao. But first, prepare the filling. He says: “Smash 20g ginger roots and place them in a bowl, adding one chopped spring onion stalk and ¼tsp water. Squeeze the mixture to release the juices then strain. Season 300g ground pork with 2g salt, 8g sugar, 2tsp soy sauce and ¼tsp white pepper powder and mix. Add to the juices and mix until you have a firm mass. Drizzle in 2tsp sesame oil. Next dice 300g aspic and blend with the meat mixture. Cover with cling film and refrigerate while you prepare the dumpling wrappers...”

1: “Put 350g flour and 5g salt in a bowl, add 165ml water and mix. Knead into an elastic ball on a floured surface, cover with cling film and rest for 30 minutes. Roll your pastry into a sausage and cut it into 10g pieces. Flatten each piece with your palm, then roll into a 7cm disc.”

2: “Hold a disc in your left hand and raise your fingers to form a recess. Place two teaspoons of filling in the middle.”

3: “Fold the edges in a pleat with your right hand, keeping your thumb inside and rotating the dumpling with your left hand. You should have nice pleats and a completely sealed dumpling.”

4: “Lay out each dumpling in a steamer lined with waxed paper. Set the steamer over a pan filled with boiling water then close the lid and steam for 8 minutes over a strong heat. Serve with a dish of shredded ginger and black rice vinegar.”