Jaozi (Chinese Dumplings)

Having been unable to get enough of these on a recent visit to Chinatown, I got a recipe from my friend's Auntie, who just so happens to be Chinese.

1. 1

   Filling: mix the ingredients and leave covered in the fridge while you make the dumpling wrappers. This will allow the flavours to integrate.
   Wrappers: combine the flour, salt and water and mix. Knead until shiny and elastic for 10 minutes, or chuck in your mixer and let it do the work for 5 minutes.
   
   You may want to add more water or flour, you want a mixture that is firm without being too wet.
   
   Cover in cling film or put in a plastic bag for 30 minutes in the fridge. Roll your jiaozi wrappers by pulling off little balls, smaller than a 10p piece, and rolling until thin, about as thin as pasta, and about three inches in diameter. Roughly!
   
   Brush the edges of the wrappers lightly with water (not too much as they’ll get soggy). Place a teaspoon of filling in the centre and fold in a half moon shape and press closed ensuring they are sealed.
   
   Add to boiling water for a few minutes, when they rise to the top they are cooked in theory but do check by cutting into one, as you don’t want to eat raw pork. I didn’t have any problems with this, they were always cooked through, so don’t worry too much. Be careful not to boil for too long, as the wrapper may burst if it’s quite thin.
   
   Serve with a dipping sauce of Chinese black vinegar or some soy sauce.