Instructions: To make the dough, sift the flour then divide it into two equial portions.

Mix one portion with the cold water, then knead the dough until smoth. Add salt to the other portion and mix it with the boiling water. Combine both mixtures and knead into a soft dough. Cover with cling film while you prepare the fillin . For the filling, mix the soy sauce, sugar, bicarbonate of soda, sherry, cornflour, pepper, water and 2 tablespoons oil into the minced beef, then set aside to marinate for 30 minutes. Add the minced water chestnuts and pickled mustard and mix well. Knead the dough into a long roll, then cut it into 24 equal portions. Roll a piece of dough into a round, place 2 teaspoons filling on top and fold over to seal in the filling in a crescent shape. Heat a little oil in a large non-stick frying pan. Add the crescents and cook for 2 minutes. Pour in a little water just less than l/4 pint and a pinch of salt, boil and reduce the heat. Cover, then simmer for 10 minutes. Uncover, add a little oil and cook for 3 minutes, until the liquid has dried up and the pan stickers are golden.

Cook any remaining pan stickers and serve.

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