Chiu chow fun guo

Step 1: Heat 1 tbsp vegetable oil in a wok over a medium-high heat. Fry 2 cloves garlic, 1 tbsp dried shrimp and 1 oz preserved radish (choi po) for 1 minute, until fragrant.

Step 2: Add 7 oz pork mince and stir-fry, breaking it up, until it is no longer pink and reaches 160°F.

Step 3: Add 3 dried shiitake mushrooms, 3 ½ oz jicama, 1 tbsp oyster sauce, 1 tsp light soy sauce, ½ tsp sugar and ¼ tsp ground white pepper and toss for 2 minutes. Take off the heat, stir in 2 ⅛ oz garlic chives, and spread on a plate to cool completely.

Step 4: For the dough, mix 5 ½ oz wheat starch, 2 ⅛ oz tapioca starch and ¼ tsp salt in a heatproof bowl. Pour in 1 cup boiling water all at once and stir hard with chopsticks until it forms a shaggy mass.

Step 5: Cover for 5 minutes, then add 1 tbsp vegetable oil and knead on a surface dusted with tapioca starch until the dough is smooth, soft and pliable, like play dough. Keep it covered with a damp cloth.

Step 6: Just before shaping, stir 1 ¾ oz roasted peanuts into the cooled filling.

Step 7: Roll the dough into a log and cut into 20 pieces. Roll each piece into a 9 cm round about 2 mm thick with an oiled rolling pin.

Step 8: Put a heaped tablespoon of filling in the centre, fold the round into a half moon and pinch the edges firmly to seal. Set on a lightly oiled plate or baking paper in a steamer basket, 2 cm apart.

Step 9: Steam over a high heat until the wrappers turn translucent and the filling is piping hot.

Step 10: Brush lightly with oil so they don't stick together, and serve hot with 2 tbsp chilli oil.