Pak Choi and Kale Dumpling Recipe

Ingredients

25–30 ready-made round dumpling pastries, or thinly rolled circles of Shui Gao dough (see below)

The filling :

The marinade :

Dipping sauce :

½ teaspoon chili oil
1 tablespoon oyster sauce
½ tablespoon light soy sauce
100ml (3½ fl oz / ? cup) chicken stock
Shui Gao Dumpling Dough (optional):
250g (9oz / about 1¾ cups) medium-gluten wheat flour, or plain flour (all-purpose flour)
25g (1oz) tapioca flour
A pinch of salt
170ml (6fl oz / ¾ cup) boiling water
25g (1oz) vegetable oil

Finely chop the pak choi, kale, garlic, ginger, spring onion (scallion) and coriander (cilantro) and place in a large mixing bowl, then add the minced pork and the marinade ingredients and mix well.
To make the fat cat fold, place one dumpling pastry flat on a clean surface.
Place roughly 1 teaspoon of the marinated mix in the centre of the pastry.
Dab a little water all around the edge of the pastry, then fold the top of the pastry over the filling until it meets the bottom edge and press down, closing the edges of the pastry to make a half-moon shape.
Now, holding the side edges of the pastry, with the half-moon still pointing downwards, pull the 2 edges (cat ears) upwards to meet in the middle, creating a ‘fat cat’ shape.
Lastly, overlap the 2 top corners of the fat cat shaped pastry together and stick together with another dab of water, pinching together tightly.
Do the same with the rest of the pastries and filling.