Pork and green vegetable dumplings

Instructions

1. To make the dumpling skins, place the flour in the bowl of a stand mixer fitted with the dough hook. With the stand mixer running, gradually add the hot water and knead on low speed for 10 minutes, or until the dough is smooth. Remove ¾ of the dough from the stand mixer, then with the mixer running add a few drops of green food colouring to the remaining dough in the stand mixer and mix until a light green dough forms. Wrap both dough balls separately in lightly floured plastic wrap and rest for 30 minutes before using.
   
2. Meanwhile, to make the filling, bring a large saucepan of salted water to the boil and prepare a large bowl of cold water. Add the pak choy and cook for 3 minutes, until just tender. Drain and then transfer to the cold water and refresh. Drain a second time, then squeeze out as much liquid from the pak choy as possible, then finely chop it.
   
3. Wash out the stand mixer bowl, then return to the stand mixer with the paddle attachment fitted. Combine the pork mince, ginger, salt, stock powder, soy sauce, wine, sugar and egg and mix on medium-low speed, until well combined. Alternatively, you can use a large saucepan and mix with a spoon or spatula in one direction until combined. Fold through the pak choy and garlic chives, then refrigerate for 30 minutes.
   
4. To make the dumplings, roll the green dough out to form a sheet. Cut the white dough into quarters and roll it into a cylinder around 2 cm in diameter. Using the green dough, wrap it around the white dough. Cut the cylinder into 1 cm lengths and roll into a circle around 1 mm thick and 7 cm in diameter. Add about 2 tsp of filling to the centre of the skin and fold the dumpling as you like. Repeat until all dumplings are folded.
   
5. Bring a large saucepan of water to a gentle simmer. Boil the folded dumplings for 6 minutes, then drain and transfer to a serving plate. Serve the pork and green vegetable dumplings with red vinegar and chilli oil.