Glassy Steamed Dumplings

In a large pot with boiling water, cook the pork belly for 35 minutes. Drain and cool.

To make the dough: Put the flour(7oz / 200g) into a mixing-bowl and make a well in the centre. Add 4oz / 110g cold water to make a fairly stiff dough. Knead for about 10 minutes, until it is smooth and elastic. Cover with a damp towel and leave to rest for 15 minutes.

To make the stuffing: Blanch the bok choy briefly in hot water, and immediately refresh under the cold tap. Drain well, squeeze out excess water and then chop finely.

Finely dice the cooked pork belly into small pieces.

In a bowl, add the pork belly, bok choy, sesame oil, salt, Shaoxing wine, and white pepper (to taste). Mix well and set aside.

To make the wrappers: Dust the work surface with cornstarch. Break the dough into 3 or 4 pieces and roll each one into a sausage shape about ¾ inch (2cm) thick. Break or cut each sausage-shaped dough into 10–15 pieces (about ¾ inch / 2cm long). Flatten each piece with the palm of your hand and roll out into a circle about 1.6-in (4 cm) in diameter. Pile up the circles with a dusting of cornstarch between each layer.

Take a pile of about 10 circles and put it at the edge of the work surface. Use the handle of a wooden spoon to whack the edges of each pile, turning the pile so you can whack all the way round a couple of times. This process makes the outer part of each circle thinner than the center, and gives the circle a slightly frilly appearance like a lotus leaf'. When you have finished, the circles should be 3.5-in (9-11cm) in diameter. (If you are using bought dumpling skins you can whack them in the same manner to make them larger and their edges thinner.)

To wrap the dumplings: Place a dumpling wrapper in the palm of one hand. Place a generous tbsp of filling in the center and use the fingers of the other hand to draw the edges up into a little bundle. Gently squeeze the neck of the bundle and then push its base on to the work surface so that it stands up straight. The filling should peep out of the top. (The Sichuanese call this shape 'white cabbage-shape' because the frilly tops and firm bases are reminiscent of Chinese leaf cabbages.) Place as many dumplings as will fit comfortably into a lightly oiled steamer tray.

To steam the dumplings: Steam the dumplings over a high heat for 3-4 minutes, then remove the lid and sprinkle them with a little cold water, taking care to wash away any remnants of the dusting flour. Replace the lid and steam for another 2-3 minutes.

Serve piping hot.