Tilapia and pork dumplings

Fry the minced garlic, ginger, scallions and shallot in a big drizzle of oil over low heat five to six minutes until slightly golden at the edges, then turn off the heat and let them cool; the colour darkens as they cool.

Season the ground tilapia and pork with white pepper, garlic powder, soy sauce, oyster sauce and XO sauce.

Add the cooled fried aromatics including their oil, and the leftover egg yolk, and mix in one direction for a few minutes until your arms are sore; refrigerate.

Dissolve half a teaspoon of salt in 113 grams of water and pour it into 226 grams of bread flour; knead a few minutes until no dry flour remains.

Cover and rest 15 minutes to relax the gluten, knead another 5 minutes until smooth, roll into a short log and rest 30 minutes.

Roll into a long even log and divide into pieces of about 12 to 13 grams, flouring them and keeping them under an upside down bowl.

Flatten each piece and roll it round, pushing the rolling pin back and forth with the right hand while turning the dough with the left.

Fill, fold in half and press to seal the edge.

Stir the boiling water into a vortex with a spoon and drop the dumplings in one by one so they flow with the water instead of sinking and sticking.

Keep the heat at medium, and when it returns to a simmer add half a cup of cold water, twice in all, to keep the water below boiling so the wrappers do not burst.

They take about eight minutes. Serve with the dipping sauce of grated garlic, black vinegar, soy sauce, sesame oil and sugar.