Chinese dumplings

350g (12 oz, 3 US cups) plain flour 
about 275ml (10 fl oz, 1¼ US cups) ice cold water
110g (4 oz, 1 US cup) minced pork or beef 
1 tblsp soy sauce 
salt 
1 tblsp rice wine or dry sherry 
a pinch of white pepper 
3 tblsp sesame oil 
half a spring onion
150g (5 oz, 1½ US cup) Chinese cabbage
4 tblsp bamboo shoots 
2 slices fresh ginger
1 clove garlic

Finely chop spring onion, ginger and garlic. Shred bamboo shoots. Finely shred cabbage.

Add cold water to flour and a pinch of salt, using only as much as you need to make a smooth dough. Knead well. Cover and allow to rest for at least 30 minutes.

While the dough is resting, add soy sauce, 1 tsp salt, rice wine and white pepper to the meat, and mix together. Add remaining ingredients and mix well to make filling.

Knead the dough and divide into 60 pieces. Roll each piece out into a circle about 3-inches in diameter. Place about a level tblspful of the filling into the middle of each circle. Wet edges and fold dough over filling into a half moon shape and pinch edges to seal.

To cook, bring a large pot of water to the boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring back to the boil, and add half a cup of cold water.

Repeat this process three times. When the dumplings come to the boil for the third time, they are ready. Remove and drain. If desired, they can be pan-fried at this point.