Chicken and coriander dim sum

To make the filling, mix all the ingredients and chill until you are ready to use them.

To make the dough, place the wheat and potato starch in a large bowl with the salt and olive oil and gradually stir in the hot water, using a fork or chopsticks, until all the water is incorporated. Add more water if the mixture seems dry.

Tip the dough onto a clean surface and knead, dusting it with a little potato starch if it is too sticky. Continue kneading for about 8 minutes, or until smooth. Return the dough to the bowl, cover it with a clean, damp tea towel and let it rest for about 20 minutes.

Remove the dough from the bowl and knead it again for about 5 minutes, dusting it with a little potato starch if it is sticky.

Once the dough is smooth, use your hands to shape it into a roll 23 cm long and 2.5 cm in diameter. Using a sharp knife, slice the roll into 16 pieces of equal size, each piece weighing about 15 g.

Roll each piece of dough into a small ball and then, using a rolling pin, roll them into round, at “pancakes” about 9 cm in diameter. Arrange on a lightly floured tray and cover with a damp tea towel.

Place 2 t of the filling into the centre of each disc and moisten the edges with water. Fold the disc in half and pinch closed with your fingers. Pleat it around the edge, pinching all the way to seal it well. The dumpling should look like a small Cornish pasty, with a flat base and a rounded top. Transfer to a bamboo steamer, keeping them covered until you have filled them all.

Steam the dumplings for 10–15 minutes and serve with a spicy dipping sauce or soya sauce.

Cook’s note: Find wheat and potato starch at Asian supermarkets.

See more Asian inspired meals here.