Spinach and Water Chestnut Dumplings

1. For the filling, heat the oils over medium-low heat in a wok. Add the garlic and ginger and cook, stirring, for 1 minute, or until fragrant but not brown. Add the chives, water spinach, water chestnuts and soy sauce and cook for 2 minutes. Remove from the pan and cool for about 5 minutes. Drain away any liquid.

2. Combine the pastry ingredients in a large pan with 2 1/2 cups water, stirring to remove any lumps. Stir over low heat for 10 minutes, or until thick. Cook stirring, for another 5 minutes, or until the liquid is opaque. Turn onto a work surface dusted liberally with tapioca flour and cool for 10 minutes. (You will need to use the tapioca flour to continually dust the surface and your hands while kneading.

3. With floured hands, knead the dough for 10 minutes. Divide into two, covering one half with plastic wrap.

4. Roll out the dough to 1/8 inch thick. Cut out 3 1/2 inch rounds with a cutter. Place a heaped teaspoon of filling in the centre of each circle, dampen the edge, fold over and pleat to seal. This is very easy with a dumpling press. Place on a lightly floured board or tray and repeat with the remaining dough and filling. Do not re-roll any pastry scraps. Before steaming, lightly brush the dumplings with oil.

5. Half fill a wok or pan with water, cover and bring to the boil. Place the dumplings, leaving a gap between each, in a bamboo steamer lined with lightly oiled baking paper. Cover and steam for 10 minutes, or until the pastry is opaque. Repeat until all the dumplings are done, then serve with the dipping sauce on the side.

6. For the sauce, whisk all the ingredients together in a small bowl.