Jiaozi (Northern Chinese dumplings)

Pork, ginger and spring onion dumplings taste as good as they look. Photo / Janna Dixon

Makes 30

300g pork mince
1 tbs ginger, finely chopped
2 cloves garlic, finely chopped
1/4 cup soy sauce
1 spring onion, finely chopped
1 cup steamed chinese cabbage, finely chopped
Freshly ground black pepper
1 tbs cornflour
30 gyoza wrappers (or use round dumpling wrappers)
Black vinegar
Peanut oil and sesame oil (optional)

1. In a large bowl, put the mince, ginger, garlic, soy sauce, spring onion, cabbage and cornflour. Season generously with pepper and mix thoroughly.

2. Spread the wrappers out on a clean work surface and brush the edges with cold water.

3. Put a small spoonful of the mixture into the centre of each wrapper, fold and seal. The dumplings can be steamed or cooked in water or stock.

4. If cooking in stock, drop batches of dumplings into simmering stock, then remove as they begin to float.

5. Dip into tiny bowls of black vinegar and eat.

6. To cook, heat half-and-half peanut and sesame oils in a fry pan and brown the dumplings for two minutes on each side.

7. Now dip into the black vinegar.