Sieve the flour into a mixing bowl

Gradually add the water, while mixing with a fork/hand

Once all the water is added, fold into a ball

Knead for 5 minutes on a hard surface until slightly elastic consistency is reached (this should be a ‘play dough’ consistency – you may need more/less water for the correct consistency – use the measurements as a guideline only)

Once consistency is reached, roll out the pastry to roughly 1-2mm thick

Use a 70mm diameter circular cutter to cut out as many pastries as possible

Finely chop all filling ingredients

Mix with marinade

Mix with any of the above fillings

Place filling in the centre of the dough

Fold the bottom centre over the filling to form a semi circle and pinch the top tight

Pinch the 2 corners of the semi circle together leaving 2 symmetrical ‘Mickey Mouse ear’ shapes between your centre fold and the corner folds. Not the folds are assymetric.

Now pinch the ears in towards you to make 4 layered folds

Fold over into a ‘half moon’ shape so that the dumplings sit easily on a plate

We learnt to pleat the dumplings too, not too successfully.

Heat 2 tbsp vegetable oil in a frying pan to a high heat

Place dumplings in pan – base down

Now turn the heat down to medium and fry dumplings until base is golden brown

Using a lid as a shield, pour hot water into pan until dumplings are 1/2 covered. Cover quickly with lid

Cover with lid for 5-10 mins on medium heat until all water has evaporated

Once pan is completely dry of water, allow dumplings to crisp up on the bottom for a further minute

Serve with a mixture of equal amounts of soy sauce, vinegar and matchsticks of ginger.