Hapai Hantue (Filled Buckwheat Dumplings)

Ingredients:

For the Dough:
280g plain flour
140g buckwheat flour
240ml water
plain flour, for dusting

For the Filling:
l large bok choy (about 400g) stem trimmed off and quartered
3 tbsp poppy seeds
1/4 tsp Szechuan peppercorns
2 garlic cloves, very finely chopped
2cm length frsh ginger, peeled and coarsely grated
1 red onion, coarsely grated
90g farmer cheese, crumbled
1 tsp hot chilli powder
1/4 tsp salt
120g unsalted butter

Method:

Bring a pan of water to a boil, add the bok choy and cook for 5 minutes before draining and squeezing out any excess moisture. Chop then set aside.

Combine the poppy seeds and Szechuan pepper in a coffee or spice grinder and render to a fine powder. Add to a bowl, along with the garlic, ginger, onions and bok choy. Now mix in the cheese, chilli powder and salt and beat with a wooden spoon until combined.

Melt the butter in a pan, then cook for about 4 minutes, until brown and aromatic. Set aside to cool then strain through a sieve lined with muslin or cheesecloth before adding to the mixture in the bowl. Beat well to combine then set aside as you make the dough.

Sift together the fours into a bowl then add the water and mix until the ingredients come together as a firm dough. Turn this onto a lightly-floured work surface and cut into 8 equal pieces. Cover seven of the pieces with clingfilm (plastic wrap) and set aside. Either roll the remaining piece out with a rolling pin or use a pasta machine thinning the dough out to the second lowest setting and dusting with flour each time you roll. Cover the flattened dough with plastic wrap and roll out the remaining 7 pieces in a similar manner.

Cut the sheets into rectangles about 10 x 5cm in size then place 1 tsp of the filling in the centre of each. Brush the edges of the dough with water then fold the edges of the rectangle over to form squares with the filling in the centre. Press the edges down firmly to seal.

Bring a pan of lightly-salted water to a simmer and add the dumplings to this in batches, simmering for about 8 minutes, or until the dough is tender. Drain on paper towels and serve with a chilli-based dipping sauce.