These round dumplings signify family reunion as most families spend New Year’s Eve together preparing them before eating them at midnight. They also represent prosperity because their shape resembles ancient Chinese money; a gold coin is put inside of one of the dumplings for a lucky guest to find

Ingredients

Dumpling wrappers

2 cups (300g) plain flour

3/4 cup (185ml) boiling water, cooled for 2 minutes

Spinach, pork or tofu, ginger filling

1 bunch (about 350g) spinach, trimmed

150g firm tofu or pork crumbled

5cm piece ginger, finely chopped

2 cloves garlic, grated with microplane (about 1 Tbls)

28 g chives, very finely chopped

3 tsp soy sauce

2 tsp sesame oil

1/2 tsp salt

Neutral oil like vegetable

Black pepper

Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour at room temperature (or up to 2 hours). The dough will become softer and easier to work with. At this point, you can also refrigerate the dough overnight (return it to room temperature before using), or you can use it immediately.

3.Cut the dough into 4 equal pieces. Take one piece at a time and shape it into a log and cut it into 7 equal pieces (keep the other pieces of dough covered with a damp tea towel). Press each piece of dough into a round disc and, using a small rolling pin, roll each piece into an 8-9 cm disc. The correct technique may take some time to master but the basic principle is to make the edges of the dough thinner than the center (this makes pleating easier and more attractive). Flour generously and set aside, covered. Continue with the remaining dough.

For the dumpling filling and folding:

1.Wash the spinach and roughly chop. Place the spinach into a large pot, add a splash of water and a pinch of salt, cover and place on medium-high heat. Allow the spinach to wilt for about 1-2 minutes. While the spinach is still bright green, drain and, when it is cool enough to handle, squeeze out as much liquid as possible.

2.For Tofu: Crumble the tofu or and then gently press it into a colander to remove moisture. Place the tofu into a mixing bowl along with the spinach, ginger, garlic, chives, sesame oil, soy sauce and salt. Season with black pepper. For Pork: Crumble pork and place the pork into a mixing bowl along with the spinach, ginger, garlic, chives, sesame oil, soy sauce and salt. Season with black pepper

3.To Place 2 teaspoons of filling into the center of the wrapper and fold it over to form a semi-circle. There are many ways to crimp or fold a dumpling. Using your right hand, pinch the wrapper together on the right side. Then, using your index fingers, create a pleat with the side of the wrapper that is facing away from you. Seal the pleat by flattening it over to the right. Repeat until the entire dumpling is pleated and sealed.

4.Transfer the dumpling to a baking sheet or plate. Cover the dumpling with a dry towel to prevent the edges from drying out. Continue making dumplings until all the filling or wrappers are gone.

5. Cook the dumplings in batches, depending on the size of your pan, it’s important not to crowd them. Heat a large non-stick frypan until very hot, and then add a good drizzle of oil. Place the dumplings, flat bottom down, onto the oil, reduce heat to medium and fry for 2-3 minutes, until the bottom is golden. Carefully pour 1/4 cup of water into the pan (warning: it will spit so be careful) and cover immediately. Cook for about 2-3 minutes, until the water has evaporated, and dumplings are puffed up. Uncover, and if there is any remaining water, cook until it has all evaporated. Remove and set aside while you continue cooking the remaining dumplings.

5.Serve hot with your favorite chili sauce/oil.