Easy recipe: Chicken dumplings

What you will need:

200g all-purpose flour

½ cup hot (not boiling) water

½ teaspoon salt

Cornstarch, as needed to stretch the dough

2 tablespoons oil

1 clove of garlic, chopped

4 leaves of white cabbage

1 onion, chopped

1-inch fresh ginger root, grated

250g chicken meat, minced

1 tablespoon water

1 tablespoon white vinegar

Salt and pepper to taste

Zest of 1 lime, finely grated

zest of ½ lemon, finely chopped

2 tablespoons honey

3 tablespoons olive oil

1 tablespoon sesame seeds

What to do:

Pour the water into a bowl or glass, then stir in the salt until completely dissolved.

Sieve the flour into a bowl and make a hole or indentation in the middle of the flour. Pour in the salted water and mix with a wooden spoon until the dough comes away from the sides of the bowl, and you can easily form it into a ball.

Knead the dough with your hands for 3 or 4 minutes until soft, then cover with cling film and leave to rest at room temperature for 30 minutes.

Once the dough has rested, divide it into two parts and put one part aside. Take one part and form a long roll which you cut into 10 equal parts. Make small balls with each part.

Repeat with the other half of the dough to make 20 balls. Cover all the mini-balls with a kitchen towel.

Using a rolling pin, roll each ball into a 3-inch disc. Sieve some cornflour over the top of each one and make a pile - the cornflour will stop them from sticking together. Keep them covered with a tea towel so they don’t dry out.

Heat the oil in a wok over a medium heat. Add the garlic, cabbage, onion and ginger, stir-fry, cover and reduce the heat until the cabbage is translucent, 4 to 6 minutes.

Add the chicken, water, vinegar, salt and black pepper and stir-fry for a further 3-4 minutes. When ready, leave to cool in a shallow dish.

Take a disc of dough and place one and a half teaspoons of filling in the middle.

Brush the edge of the dough with water, then bring the edges together in the centre and twist to seal.

Leave the finished dumplings on a baking tray with a little cornflour and keep covered.

Once all the dumplings are ready, steam for 20 minutes. Serve with soy sauce, lemon sauce and a few sesame seeds to garnish. Enjoy!