Chinese pork and celery dumplings

Mix the dumpling flour with the salt, then pour in the water slowly, stirring with chopsticks, and gather everything into a dough, scraping the bowl.

Knead by folding the far side of the dough over and pressing down with body weight, turning 90 degrees each time, until smooth.

Cover and rest 20 minutes, then knead again.

Cover with a slightly damp towel and rest one hour.

Blend the ginger slices and garlic cloves with 2 tablespoons of water into a puree.

Combine the ground pork, celery, diced scallion, soy sauce, oyster sauce, garlic ginger puree, vegetable oil, salt and the egg.

Stir the filling by hand in one direction for 6 to 8 minutes.

Beat the filling: grab a handful, raise it high and throw it back into the bowl with force.

Check the filling by forming it into a little hill and shaking the bowl quickly; it should sway.

Chill the filling in the fridge.

Flour the cutting board, flatten the rested dough by hand, roll it out thick, and cut it into strips of even thickness, turning the cut surfaces up and down so they do not stick.

Line the strips up, flour the top and cut into even pieces of about 11 to 12 grams, turning the cut surfaces up and down and flouring well.

Cover the pieces with a damp towel.

Flatten a piece by hand and roll it round, the left hand turning the dough while the right hand rolls forward and back, to a wrapper thick in the middle and thin at the edge.

Put about a tablespoon of filling on the wrapper, fold it in half and pinch, push both sides toward the middle and seal the edge well.

Freeze any dumplings that will not be cooked now, before cooking.

Oil the bottom of a heavy duty pan, set it on medium heat and fill it with dumplings; they should sizzle.

After a minute or two add a third of a cup of water, cover with a small gap for steam and cook 5 to 8 minutes until the water is gone.

Check the bottoms are golden brown, then flip them and fry the other side a little so both sides are crispy.

Serve with a dipping sauce.