3. Add a cup of water to the pan and bring it up to the boil. Cover and simmer.

4. When the water is about to dry up, add another half cup of water.

5. When that dries up as well, lower the heat and allow the dumplings to crisp.

6. Place a plate over the pan and carefully invert the cooked dumplings so the crisp bottoms face up. Serve with shredded ginger and black vinegar.

Contact the writer at paulined@chinadaily.com.cn.

That last supper

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