Steamed dumplings recipe (jiaozi)

Process flour and the water in a food processor until incorporated. Turn out dough onto a lightly floured surface and knead until smooth. Cover dough with a damp cloth and rest for 30 minutes.

Roll dough into long cylinders, about 3cm thick. Cut cylinders into 1cm pieces. Flatten pieces with the palm of your hand to form discs, then roll out to about 7cm diameter.

To make filling, combine pork, prawn, garlic chive or spring onion, bamboo shoot, ginger, garlic, soy sauce and sesame oil. Place small spoonfuls of filling in centres of dough rounds. Fold two sides over center to enclose filling and pleat edges to seal.

To steam, grease surface of a large steamer and preheat. Alternatively, line steamer with cabbage leaves. Steam dumplings for about 6 minutes or until cooked.

Meanwhile, to make the dipping sauce, combine all ingredients.

Serve jiaozi hot with coriander sprigs and dipping sauce.

SBS cook’s notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.