Step 1

Add half a cup of Massel chicken stock with half a tablespoon of gelatine. Put in the fridge till it becomes a jelly like consistency

Step 2

Put flour and hot water into food processor and process to a ball. Tip on to board and knead for 10 minutes till shiny. Wrap in cling wrap and leave aside for half an hour.

Step 3

Chop 2 pieces of the cabbage and add to a mixing bowl, then add the remaining filling ingredients, but leave the other eight pieces of cabbage.

Step 4

Take a small bowl out and line with cling wrap. Line it with the cabbage leaves, and leave the sides overhanging. Divide the mixed pork mixture into Take a portion of the pork mixture and put it into the cabbage lined bowl. Fold the cabbage over the pork mixture. Gather the cling wrap and twist securely at the top. Repeat steps for the remaining three portions as above. Put in fridge.

Step 5

Heat a steamer to steam dumplings.

Step 6

Remove dough from cling wrap and divide into 4 portions. Flatten each portion to a size of a bread plate. Take the pork mixture from the fridge, unwrap it and then place in the centre of the dough. Gather the dough at the top and press the top of the dough together to secure the pork mixture.

Step 7

Put dumplings in a steamer for 15 minutes. Next, heat the stock.

Step 8

Get a bowl and take the dumpling out of steamer and place into a bowl. Pour some stock over the dumpling and garnish with coriander before serving.