Dumplings with skirt

Dough

Empty the flour into a bowl, pour in the water and oil, mix, knead for approx. 10 mins. to form a smooth dough. Shape the dough into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Filling

Place the meat in a bowl. Finely chop the spring onions, add to the bowl. Finely grate in the ginger and garlic. Add the soy sauce, sugar and pepper, mix, knead well by hand until the ingredients have combined to form a compact mass.

To shape the dumplings

Halve the dough, shape each half into a roll approx. 32 cm long. Cut each roll into 16 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 8 cm in diameter). Keep the dough covered at all times to prevent it from drying out. Place 1 tbsp of filling in the middle of each circle, fold the upper and lower edges upwards. Press the edges together in the middle.

Skirt mixture

Whisk the water and flour.

To steam

Heat 2 tbsp of oil in a wide, non-stick frying pan. Fry half of the dumplings over a medium heat for approx. 2 mins.

Pour in half of the mixture for the skirt, cover and steam for approx. 7 mins.; do not lift the lid. Remove the lid and cook for a further 2 mins. Remove the dumplings, repeat this process with the remainder of the oil, dumplings and skirt mixture.

Dip

Finely chop the spring onion and ginger. Deseed and finely chop the chilli, mix everything with the soy sauce and lime juice, serve with the dumplings.