For the dough
- 140g/5oz plain flour, plus extra for dusting
- 125ml/4fl oz very hot water

For the stuffing
- 110g/4oz minced pork (not extra lean)
- 75g/3oz Chinese leaves or spinach, finely chopped
- 1 tsp finely chopped ginger
- ½ tbsp Shaoxing rice wine (or dry sherry if none is available)
- ½ tbsp dark soy sauce
- ½ tsp light soy sauce
- ½ tsp salt
- ¼tsp freshly ground black pepper
- 1½ tbsp finely chopped spring onions
- 1 tsp sesame oil
- ½ tsp sugar
- 1 tbsp cold chicken stock or water

To cook
- about 1 tbsp groundnut oil
- 75ml/3fl oz water

For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp white rice vinegar
- 2 tsp chilli oil