Chinese soup dumplings (sheng jian bao)

Line a 30cm x 20cm baking tray with clingfilm. To make the stock jelly, mix together the chicken stock, rice wine and soy, bring to the boil and season. Meanwhile, soak the gelatine in ice-cold water until soft. Once the stock is up to the boil, remove from the heat and add the softened gelatine leaves, stir well until dissolved and pour into the prepared tray. Chill for 2-3 hours, until completely set.

To make the dough, mix together the flour and salt in a bowl and gradually add 100ml of warm water, mixing until a dough forms. Knead for 5 minutes until smooth and elastic, then wrap in clingfilm and leave to rest for 20 minutes.

Remove the jelly from the tray, cut into thin strips and chop finely. In a bowl, mix together all of the filling ingredients, then add the chopped jelly stock and mix well.

Roll the rested dough into a thick, even sausage, cut into 12 pieces and cover with damp kitchen paper. Take a piece of dough and roll it into a circle approximately 10cm in diameter, rolling the outer edge slightly thinner than the centre. Stamp out a neat circle using a 10cm cutter.

Put the dough circle in your hand and fill with 2 heaped tbsp of the filling. Using your thumb and finger, pinch the dough to create the first pleat – this will be the central point to which you bring all other pleats. Gather another edge and draw round to pleat. Repeat, slowly rotating, until sealed. Do the same with the remaining dough and filling.

Heat a large, deep frying pan over a medium heat with a little oil and add the dumplings – you may have to do this in batches. Cook for 2-3 minutes until crisp and golden, then add 150ml of water to the pan and cover with a lid. Cook for 6-8 minutes until the dough is slightly translucent and the filling is cooked. Sprinkle with sesame seeds and serve with black vinegar, chilli oil and shredded ginger.