Pork and Crab Chinese Dumplings

Pork and Crab Chinese Dumplings
Makes 20-24 dumplings

For the dough
150g plain flour
Water

For the filling
75g minced pork
75g white crab meat (tinned is fine if you can't get fresh)
3 spring onions, finely sliced
1 thumb size of ginger, finely grated
1 red chilli, finely chopped
A handful each of coriander and mint, finely chopped
A squeeze of lime juice
1 egg white
1 tsp corn flour
Salt and pepper

Vegetable oil

1 - Tip the flour into a bowl with a little salt and pepper. Pour in water and stir until it comes together to form a stiff dough. Knead for a minute, wrap in clingfilm and leave aside.
2 - For the filling, mix together all of the ingredients in a bowl.
3 - On a floured surface, roll out the dough into a thin sausage. Cut off pieces and roll them all into little balls.
4 - Roll each ball into a circle approximately 4 inches in diameter. Don't worry if they are thin, it will work.
5 - Place teaspoons of the mixture into the middle of each circle of dough. Bring up the edges to meet each other and crimp together roughly until they form little parcels with a flat surface.
6 - Pour a little vegetable oil into a non-stick frying pan. Cooking in batches, add the dumplings to the hot oil and cook for 1 minute. Then pour in a little water and place on the lid. Steam for 7-8 minutes, checking to see that the water isn't boiling dry.
7 - Remove and serve with a simple dipping sauce of sesame oil, soy sauce and sesame seeds and a green salad of fried mushrooms, sliced bok choy, pomegranate seeds and fresh coriander. Delicious.