Step 1

Make the wrappers

1. Add flour to a bowl and make a well in the centre.
2. Add hot water. Mix until a dough forms.
3. Knead on a lightly floured surface until smooth (about 3 minutes).
4. Place in bowl, cover with plastic wrap and rest for 15 minutes.
5. Roll dough into 2 long logs.
6. Cut each log into 10-12 pieces.
7. Roll each piece into a thin circle.
8. Lightly dust with flour and stack to prevent sticking.

Tip: Prepare the filling while the dough is resting so you can fill straight away and avoid wrappers drying out.

Step 2

Prepare the filling and assemble

1. Place cabbage in a strainer over a bowl for 15 minutes.
2. Tip cabbage onto a clean tea towel and twist to squeeze out as much liquid as possible.
3. Combine cabbage with remaining filling ingredients. Mix thoroughly.
4. Place about 2 tsp filling in each wrapper.
5. Wet fingers slightly, fold and seal.
6. Place on parchment paper ready to steam.

Note: Dumplings can be frozen at this stage for up to 2 months.

Step 3

Steam

1. Line a vegetable or bamboo steamer with parchment paper. Poke holes to let steam through.
2. Steam on high for 6 minutes.
3. Check one dumpling is cooked through.