Pork potstickers

Mix 10 oz bread flour with half a teaspoon of salt in the stand mixer for 20 seconds, then add 4.5 oz water slowly from the side of the bowl and mix three to five minutes.

Switch to the hook, run two minutes on low and five minutes on medium.

Shape into a round, cover and rest at room temperature 40 minutes.

Combine the ground pork with the ginger and garlic water, soy sauce, dark soy sauce, sugar, salt and white pepper.

Add 4 oz of chicken stock in batches, running one to two minutes each time until the meat absorbs the liquid, scraping the edges; this is what makes the filling juicy.

Once the liquid is gone, run on high five minutes until the meat pulls away from the side of the bowl, a soft gooey meat paste; by hand, mix in one direction eight to ten minutes.

Mix in 5 oz finely diced leek and 3 oz minced carrot.

Cook a small amount in the microwave to check the seasoning before wrapping, then chill the filling.

Knead the rested dough round, poke a hole through the middle and stretch it into a big ring, cut it open and roll the length thinner.

Cut into even 0.4 oz pieces and sprinkle with flour so they do not stick.

Flatten each piece and roll it into a thin round wrapper, thumb holding the middle, then roll a few more times in one direction for an oval.

Put about a tablespoon of filling on the wrapper, spread it, fold it across, pinch the middle tight and seal each side.

To freeze, space them out, freeze solid, then bag them for up to two months and fry from frozen.

Put a little oil in a cast iron pan just to cover the bottom and add the potstickers.

When the edges start frying, add water halfway up the dumplings, cover and cook on medium until the water is gone, about three to five minutes.

Check that the bottom is golden brown and crispy, and plate them golden side up so the crispy bottom stays crisp.