Boiled pork and Chinese cabbage dumplings (Shuijiao)

1. Knead the flour with the salt and water into a smooth, medium-firm dough and rest, covered, for 30 minutes.

2. Very finely chop the Chinese cabbage, salt it and after 10 minutes squeeze out the liquid thoroughly; finely chop the ginger and spring onions.

3. Stir the minced pork with the soy sauce, Shaoxing rice wine, white pepper and water in one direction for 2-3 minutes until the liquid is absorbed, then add the ginger, spring onions, cabbage and sesame oil.

4. Roll the dough into a log, cut into about 40 pieces and roll each into a thin 8 cm round; place a teaspoon of filling in the centre, fold in half and pleat the edges together.

5. Drop the dumplings into a large pot of boiling water and when it returns to the boil, add half a cup of cold water; repeat twice, and when it boils for the third time and the dumplings float, lift them out.

6. Mix the black rice vinegar with the finely chopped garlic and serve the hot dumplings dipped in it.

Tip: In northern China the whole family kneads and folds them together at New Year – their shape recalls old silver ingots and they symbolise wealth. You can freeze the uncooked dumplings on a tray and cook them from frozen.