Ingredients

• 2 cups flour
• ½ tsp salt
• 1 cup chopped spinach
• ½ cup chopped leeks
• ½ cup bean sprouts
• 1 onion, finely chopped
• 2 tbsp soy sauce
• 1 tsp brown sugar
• ½ tsp salt
• 1 tbsp sesame oil

Dipping sauce:

• 2 parts Shoyu soy sauce
• 1 part Chinese old vinegar
• 6 spring onions, finely chopped
• ginger, finely sliced into sticks
• optional: chilli

Method

1. Sift flour with salt and add about 1 cup water to make a nice, silky dough.
2. Knead well, cover with a cloth.
3. Mix the rest of the ingredients together in a bowl.
4. Knead dough again and break into walnut sized balls.
5. Flatten and roll into a thin pancake. Put 1 tbsp of filling on half of the pancake. Wet edge with water, fold over and press together.
6. Place in a steamer on high heat for 10 mins, or boil in water for 10 mins.
7. Can also be deep fried in hot oil until golden.
8. Serve dipped in a mix of vinegar and soy sauce (see above).

Recipe by Hui Ming