Instructions: Sift flour into a bowl, then pour in the water and mix to a firm dough.

Knead until smooth on a lightly floured surface, then cover with a damp cloth and set aside 25-30 minutes.

For the filling, blanch the Chinese leaves or cabbage until soft. Drain and chop finely. Mix the cabbage with the pork, spring onions, ginger, salt, sugar, soy sauce, wine and sesame oil.

Lightly dust a work surface with the flour. Knead and roll the dough into a long sausage about 1" in diameter. Cut the sausage in about 80-90 small pieces and flatten each piece with the palm of your hand.

Using a rolling pin, roll out each piece into a thin pancake about 2 1/2 in diameter.

Place about 1 1/2 tb of the filling in the center of each pancake and fold into a half-moon pouch. Pinch the edges firmly so that the dumpling is tightly sealed.

Bring 2/3 cup salted water to the boil in a wok. Add the dumplings and poach for two minutes. Remove the wok from the heat and leave the dumplings in the water for a further 15 minutes.

Make the dipping sauce by combining all the sauce ingredients in a bowl and mixing well. Serve in a small bowl with the dumplings.

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