Homemade pan-fried chicken dumplings

Pick a high protein flour. Bread flour is preferred; all-purpose protein content varies by brand, from 9.6% to over 13%, and 10% is the bottom line for wrappers.

With only low protein flour available, form the dough with a combination of egg and water to add protein and improve the wrapper texture.

Use the least water that will form a non-stick smooth dough. A 50% ratio is safe: 200 g water to 400 g flour, plus salt. Add the water little by little and adjust.

Knead in a stand mixer on medium speed for 10 to 12 minutes, or by hand for about the same.

Shape the dough into a log and rest it about 30 minutes until pliable.

For the filling, season 400 g ground chicken with 1.5 tbsp soy sauce, 1.5 tbsp oyster sauce and 1/4 tsp salt.

Add 1 tbsp sesame oil, 1 tsp chicken bouillon powder, 1 tsp five spice powder (optional) and 1/4 cup julienned basil. Stir until the seasonings are combined.

Add 1/4 cup chicken stock in batches, stirring in one direction for about 5 minutes, until the filling jiggles.

Blanch spinach in boiling water 15 seconds, cool under running water, squeeze dry, dice finely and mix into the filling.

Roll the rested dough into a long even strip and divide into pieces of about 12 g, flipping the strip between cuts. Sprinkle with flour and cover with plastic wrap.

Stand a piece cut-surface vertical, flatten it by hand, then roll the edge back and forth with a rolling pin while turning the dough, to a round wrapper with a thick middle and thin edge.

Put filling in the middle and pack it tight. Fold in half, pinch the middle, push the ends towards the centre to make two corners, pinch the first corner, then fold the other corner into two pleats, and repeat on the other side.

Variation, classic fold: pinch the corner to make the first pleat, then stretch, fold and pinch along the edge.

Add a generous amount of oil to a frying pan and swirl to coat the bottom. Add the dumplings to the cold pan and pan fry over medium low heat, uncovered, a few minutes, until the bottoms colour.

Pour in 1/4 cup water, cover, and keep at medium low so the steam cooks the dumplings 6 to 8 minutes more. The bottoms crisp again once the water has evaporated.

For the dipping sauce, press 2 cloves of garlic and add 1 tsp grated ginger, 2 tbsp diced scallions and 1 tbsp chili flake.

Heat 3 tbsp oil until smoking hot and pour it over the aromatics, then add 3 tbsp soy sauce and 1 tbsp Chinese black vinegar and mix.

Freeze the extras and cook them the same way without defrosting, allowing a little longer.