Sichuan Chili-Oil Pelmeni

Method

1. Mix the flour and salt in a bowl, add the egg and cold water, bring it together and knead for 8 min until smooth. Wrap in cling film and rest at room temperature for 30 minutes.

   Add in this stepPlain flour 200 gSalt (for the dough) ¼ tspEgg 1Cold water 45 ml

2. Put the pork, ginger, chopped spring onion whites, soy sauce, Shaoxing wine, salt and white pepper in a bowl. Stir vigorously in one direction for 3 min, adding the ice-cold water a little at a time, until the filling turns springy, then mix in the sesame oil. Stirring one way helps the meat absorb the water and turn bouncy. Keep it in the fridge.

   Add in this stepMinced pork 200 gFresh ginger, grated 1 tspSpring onion whites, finely chopped 2 tbspLight soy sauce (for the filling) 2 tspShaoxing rice wine 2 tspSalt (for the filling) ¼ tspWhite pepper 1 pinchIce-cold water 30 mlToasted sesame oil 1 tsp

3. Put the chilli flakes, Sichuan pepper, minced garlic and sesame seeds in a completely dry heatproof bowl. Heat the oil in a small 14 cm pan on medium heat for 3 min to 120 to 130 °C; a wooden chopstick dipped in should give off a steady stream of small bubbles. Pour the oil slowly over the bowl in two goes; it will sizzle and foam. Keep any water away from the hot oil, and leave it to cool.

   Add in this stepCoarse chilli flakes (Sichuan or Korean) 2 tspGround Sichuan pepper ½ tspGarlic cloves 2White sesame seeds 1 tspNeutral oil 4 tbsp

   medium heat

4. Roll the dough thin, 1 to 1.5 mm, cut 5 to 6 cm rounds, put a teaspoon of filling on each, fold into a half-moon, press the edges firmly and overlap the corners into an 'ear'. You will have about 40, and it takes about 35 min.

5. Bring the water to a rolling boil in a 22 cm pot on high heat for 10 min, add the pelmeni and stir gently so they don't stick. When it boils again, turn down to medium heat and cook for 5 min from when they went in. Cut one open: no pink in the filling and clear juices mean they are done.

   Add in this stepWater (for boiling) 2 L

   high heat→medium heat

6. Divide the soy sauce, black vinegar and sugar between the bowls and stir in 1 to 2 tbsp chili oil each, to taste. Add the drained pelmeni and 1 tbsp of their cooking water, toss gently and top with spring onion greens and coriander.

   Add in this stepLight soy sauce (for the sauce) 2 tbspChinkiang black vinegar 4 tspSugar 1 tspSpring onion greens, sliced 2 tbspCoriander leaves (optional) 2 tbsp