Scallop and chive dumplings

Salt cod Cover cod liberally with rock salt, leave for 30 minutes in the fridge and then rinse. Heat milk with onion garlic cloves and bay leaves until simmering. Skim the froth off the milk and place cod in the milk and simmer gently so the surface just ticks over, for approximately 8 minutes or until fish is cooked. Strain and keep poaching liquor but discard vegetables and bay. Blend fish with a little liquor and then pass through a sieve.

Mix Heat mashed potato until warm and bind with fish use poaching liquor to loosen to the consistency of soft dough. While cooling roughly dice the scallops and chop the chives and add to the fish mix. Taste a little bit of the mix and add a pinch of freshly grated nutmeg. You may also need to add a pinch of salt.

To assemble, lay out wrappers on the bench and place 1 heaped teaspoon in the centre of each wrapper. Brush the edges with a little water using a pastry brush and fold edges together in the centre making sure the wrap is sealed well.

Steam for 4 minutes and serve warm.

Tips Blanch some chives and refresh in cold water before using as a tie around the top of the dumpling.

Dumplings can be blanched in boiling water or deep fried. But you should use egg to seal them and rest in the fridge before cooking.

Gow gee wrappers can be purchased from your oriental grocer and can be stored for a long time in the freezer, defrosted and kept in the refrigerator for convenience.