Potstickers

A form of Chinese dim sum dumpling, made as authentically as I know how but that's not saying much...

Pot stickers use a wrapping dough made with flour, a little oil (sesame is best) and some nearly boiling water, just enough to make firm dough. Knead it well and allow to rest for 20 minutes before rolling out tiny nuggets into very thin 8-10 cm circles. If you have access to a good Chinese supermarket you can buy wrappers ready made.

The filling - in this case finely chopped stir fried mushrooms, onions and cabbage flavoured with garlic, ginger and soy sauce - is then enclosed in the manner of a Cornish pasty or alternatively as a little money bag shape.

The dumplings are first fried until their bottoms become crispy golden brown and then steamed in the same pan by adding a half cupful of hot seasoned stock and covering with a lid. The dumplings' tops are cooked in the steam and the liquid loosens the fried bases from the pan. Let the dumplings cook for about 12 minutes after adding the liquid, adding a little more hot water if they look like drying up too soon. There should be almost no liquid left at the end of cooking.

Serve with a dipping sauce of soy sauce, rice (or sherry) vinegar mixed with a little grated ginger and fresh garlic and diluted by about an equal volume of water.