Bok choy and kale dumplings

1 Finely chop the pak choy, kale, ginger, spring onion and coriander and place in a large mixing bowl, then add the minced pork and the marinade ingredients and mix well.

2 To make the “fat cat” fold, place one dumpling pastry flat on a clean surface. Place roughly 1 teaspoon of the filling mix in the centre of the pastry. Dab a little water all around the edge of the pastry, then fold the top of the pastry over the filling until it meets the bottom edge and press down, closing the edges of the pastry to make a half-moon shape.

3 Now, holding the side edges of the pastry, with the half-moon still pointing downwards, pull the 2 edges (cat ears) upwards to meet the middle, creating a “fat cat” shape. Lastly, overlap the 2 corners of the fat cat shaped pastry together and stick together with another dab of water, pinching together tightly. Then repeat with the rest of the pastries and filling.

4 To cook, fill a large pot or wok with water and bring to the boil. Gently add your dumplings and boil for 3-4 minutes, or until they begin to float to the surface, signalling they are cooked. Remove using a spider or slotted spoon and serve hot with chilli oil.