I finally learned to make dumplings. Why has it taken me three and a half years? It’s so easy. You just mix plain flour and water into a firm dough, flour a board, roll the dough into a long sausage, cut it into small discs, then roll the discs into thinner discs (there’s an art to making them round). The filling should have been made earlier. It can be vegetable, meat or a mixture. Spoon some filling into the centre of a dough disc then fold the dough over and pinch the edges of the dough together firmly. If you don’t have a Chinese to teach you, find your own ways of doing this artistically. At first your dumplings will be a little ugly but you will soon find yourself making neat little parcels. When you have made all of your mixture into parcels, boil water in a wok or saucepan and drop your dumplings in. Most should sink to the bottom. When they are bobbing on the surface again they are almost ready. Wait a little longer then serve. Now you can eat your jiaozi. I ate mine an hour ago, delicious.