5. Pinch off half the dough and knead until very pliable. Poke a hole in the centre of the dough ball, and slowly enlarge it by rolling it around your wrists to get a very large doughnut.

6. Break the doughnut to get a long strip of dough. Pinch off regular segments and roll into little circles.

7. Fill the wrappers with meat mixture and set aside.

a. To make the dumplings, place a spoonful of filling in the center and pinch the center of both sides together.

b. Pleat the dumpling on one side only, to get its characteristic convex shape.

8. Bring a pot of lightly salted water to the boil. Add about 20 dumplings to the boiling pot. When the water comes back to a boil, add a cup of water. Repeat this once. After the second boiling, the dumplings should be cooked. Drain and serve with finely shredded ginger or minced garlic in black vinegar.

POT-STICKERS

Method:

1. Place raw dumplings neatly in a lightly oiled nonstick pan. Do not pack them too tightly as you need to allow them space to swell a little as they cook.

2. Heat up the pan and let the bottoms of the dumplings crisp. You can tell they are ready when you shake the pan and they sound a little "hollow".

That last supper

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