Chao Tze (Traditional Chinese Dumplings)

Step 1: Place flour in a bowl and make a well in the centre and add 105ml cold water and mix with 2 chopsticks, adding a little more water if needed, to bring the dough together.

Step 2: Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic and then return to bowl, cover with plastic wrap and set aside for 1 hour to rest.

Step 3: Meanwhile, to make filling, combine mince, shallot, cabbage, soy sauce and sesame oil in a bowl and season and then set aside in fridge.

Step 4: Grease and line a baking tray with baking paper.

Step 5: Quarter dough and return all but 1 portion to the bowl and cover and then roll dough portion into a log on a lightly floured surface and cut into 6 equal pieces and working with 1 piece at a time, flatten into a disc, dust a rolling pin with cornflour and roll out to an 8cm disc.

Step 6: Place 2 teaspoons of the mince mixture in the centre of the dough disc and brush the edges with water and then fold in half to enclose the filling, pleating 1 of the edges as you go and place on prepared tray, covering loosely with a damp tea towel and repeat with the remaining dough and filling to make approximately 24 dumplings.

Step 7: Bring a large saucepan of salted water to the boil and cook dumplings, in batches, for 5 minutes or until cooked through and using a slotted spoon to transfer to a serving bowl.

Step 8: Serve dumplings with the dipping sauce, chilli and extra shallot.