Ingredients

260g firm tofu
200g Chinese cabbage, stalks removed, leaves
roughly chopped
3 garlic cloves
6cm piece of ginger
Half an onion, chopped
4 spring onions, chopped
700g pork mince
1 egg
2 tbsps soy sauce
2 tbsps roasted sesame seed oil
60 shop-bought dumpling wrappers (you can
also make your own pastry skins using flour and water)
Sea salt
Black pepper

For the dipping sauce

2 tbsps soy sauce
4 tsps rice wine vinegar
1 tsp toasted sesame seed oil
Half a red chilli, halved, deseeded and thinly sliced
1 spring onion, finely chopped
1⁄2 tsp toasted sesame seeds

Method

1. Tightly wrap a clean tea towel around the tofu
and squeeze very firmly over the sink.

2. In a bowl, combine the ingredients for the
dipping sauce. Set aside.

3. Put the cabbage, garlic, ginger, onion and
spring onions into the bowl of a food processor
and blitz until everything is finely chopped.
Add the tofu, pork, egg, soy sauce, sesame seed
oil and 3⁄4 teaspoon salt and 1 teaspoon freshly
ground black pepper. Pulse until the mixture

is just blended together. Don’t over-blitz.

4. Line two large flat baking sheets with floured
greaseproof paper and have a pastry brush,

a small bowl of water and a teaspoon close by.
Place one dumpling wrapper in the palm of
your hand and put about two teaspoons of the
filling into the centre. Use a pastry brush or
your fingertips to lightly moisten the edges of
the wrapper with water. Fold the wrapper in
half, encasing the filling. Firmly press the edges
closed, eliminating any air pockets as you go,

to create a half-moon shape.

5. Steam the dumplings. Place as many of the
rounded “nun hat” dumplings as will fit into
your steamer basket, keeping a little space
between each one to prevent them from
sticking. Place your steamer basket over boiling
water and steam on high for 10 to 12 minutes
until the dumpling skin becomes transparent.