Fried pork and quail egg dumplings

Makes 12 Starters and mains

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Method

For the dough, put the flour and ¼tsp salt into a bowl and make a well in the centre. Whisk the yeast into the lukewarm milk. Pour into the well in the flour and make small circular motions with
your fingers to incorporate the milk into the flour. Transfer the dough to a floured board and knead until it is smooth and elastic. Place the dough in a clean bowl, cover with a damp cloth and put it in a warm spot to rise. Put the quail eggs in a saucepan and cover with cold water. Bring to the boil, then cook for 4 minutes. Drain the eggs and run them under cold water to stop the cooking process.

Peel the eggs and set them aside. Cook the cellophane noodles in a saucepan of boiling water for 2 minutes. Drain and refresh under cold water, then cut the noodles into 3cm lengths. Put the noodles in a bowl with the pork mince, spring onion, fish sauce, ¼tsp salt and ¼tsp freshly ground black pepper. Mix until well combined. Lightly knead the dough on a lightly floured board to knock out the air. Divide the dough into 12 pieces, then roll each piece into a small disc. Divide the pork filling into 12 portions. Flatten one portion of the filling in your hand. Place a quail egg in the centre and mould the filling around the egg to enclose it.

Place the filling in the centre of the dough and press the edges to seal. Put the dumpling on the board, seam-side down, and form a cup with your fingers around the dough. Make circular motions with the dough to firmly seal it and shape it into a ball. Heat the oil in a frying pan and cook the dumplings in batches for 4-5 minutes, or until golden brown, turning so they cook evenly. Drain well on paper towel.