Home-made dumplings are one of life's great joys. And in theory, they're fun to make too. So why aren't we all making them all the time then? Well, it's because they're, frankly, a bit of a fiddle.

The filling is pretty simple and healthy - it's just a mix of minced free-range chicken, shredded Chinese cabbage and carrots, flavoured with ginger, soy, sesame oil and rice wine. It's the stuffing and crimping bit that takes time, patience and neatness.

We dust them in a little flour so they don't stick, then dish them up in packs of 12, with a soy-vinegar dipping sauce. 

Dumplings: free-range chicken mince, carrot, Chinese cabbage, spring onion, ginger, garlic, coriander, rice bran oil, salt, chicken mince, soy sauce, sesame oil, Shaoxing wine, gow gee wrappers. Dressing: rice vinegar, soy sauce.

 

Serve with the soy-vinegar dipping sauce for dunking - spike it with some freshly chopped chilli if you'd like.  You could also drop the steamed dumplings into hot chicken stock, laced with soy, with steamed chopped greens, sliced spring onions and chilli for a wonton soup.