Heavenly Jiaozi (Chinese Dumplings)

Place the flour in a bowl and add a pinch of salt. Take a cup of cold water and slowly stir it into the flour until a smooth dough is formed. Add a little more water if necessary. Knead the dough, shape it into a ball, and then set aside covered for ½ hour.

Place the minced meat in a bowl and add the soy sauce and wine. Season the beef with salt and pepper. Stir the ingredients together gently to incorporate.

Knead the dough and divide it into about 60 smaller balls. Roll each ball out to form a diameter circle of about 6 to 7 centimetres.

Put a small portion of the meat filling in the centre of each roll of dough/wrapper. Wet the edges with water, fold the dough into a semi-circle shape, and pinch the edges together to seal. Repeat until all the dough and filling is used up.

Place a large pan with water over high heat and bring to a boil. Add half of the dumplings stirring gently so that the dumplings don’t stick together. Bring the water back to a boil and add ½ cup of cold water. Cover and allow the water to come to a boil again. Remove cover, add ½ cup cold water, cover and bring to a boil.

Remove the dumplings from the water and drain. Repeat with the remaining dumplings.