Jiaozi (steamed dumplings)

3 Chinese cabbage leaves
2 Spring onions
1 tblsp soy sauce
1 tblsp cornflour
1 tsp salt
450g (1 lb) lean minced pork
1 275g (10 oz) packet dumpling wrappers 

Finely chop Chinese cabbage and spring onions.

Mix soy sauce and cornflour together in a mixing bowl. Add chopped vegetables, salt and pork. Mix well.

Place 1 teaspoon of this mixture on one side of each wrapper. Fold the wrappers into half circles. Moisten inside edges with water and press together to seal.

Bring 2 litres (2 quarts) of water to the boil in a large pot. Drop the dumplings in and cover. When the water comes back to the boil, add a cup of cold water. Repeat this step twice. When the water boils for the third time, the dumplings will be done.

Serve with a dip made from 2 parts of soy sauce mixed with 1 part white vinegar.