Chinese Chicken Dumplings

To make the dough, mix the flour, salt, egg and water in a mixing bowl until you have a smooth dough. You may need to add a little more water but be careful the dough doesn't become too wet.

Turn the dough onto a floured board and knead for 10 minutes then place in a clean bowl, cover and leave to rest for 30 minutes.

To make the filling, place all the ingredients except the chives and cabbage leaves in a food processor and pulse until you have a rough paste. Line the base of four small steamers with a cabbage leaf. For the dipping sauce, mix together all the ingredients and set aside.

Turn the dough onto a floured board, roll it into a cylinder and cut into 12 pieces. Then make the dumplings, covering the dough you are not using with a clean cloth to prevent it drying out.

Roll each piece as thinly as possible then cut it into a neat square about 4" | 10 cm x 4" | 10cm. Place a little of the filling in the middle of the square of dough and draw the edges together to make an open-topped parcel. Press the dough into the filling so the dumpling holds its shape.