Pork & Spinach Dumplings

Combine pork, onion, water chestnut, soy sauce and spinach in a bowl. Season with pepper. Using clean hands, mix until well combined. Cover and refrigerate for 30 minutes.

Meanwhile, place flour into a large mixing bowl. Stir in 3/4 cup warm water and mix until the dough just holds together. Knead on a lightly floured surface for 3-5 minutes or until smooth. Cover with plastic wrap and let rest for 30 minutes.

Divide dough into 4 equal pieces. Roll each section into a 2.5cm log, then cut into 8 equal pieces.

Press each piece into a disc. Use a floured rolling pin to roll out until about 8cm in diameter.

Mix cornflour and 1 tbs water in a small bowl to form a smooth paste. Place 1 heaped teaspoon of pork filling in the centre of a wrapper. Brush edges of wrapper lightly with cornflour mixture. Fold in half pressing edges together to seal. Repeat with remaining filling and wrappers.

Bring a large saucepan of water to the boil. Gently lower dumplings into the water. Give a gentle stir to prevent them sticking to the bottom of the pan. Cook for 7-8 minutes or until they float to the surface, then another 1 minute or until slightly swelled. Remove with a slotted spoon and place on serving plates. Serve with soy sauce for dipping.