Jiaozi are the dumplings of northern China, where wheat rather than rice is the staple, and they are the centerpiece of the Lunar New Year, when whole families gather round the table to fold them by the hundred. Their crescent shape is said to resemble old silver ingots, so eating them is a quiet wish for a prosperous year. Pork and napa cabbage is the classic filling: rich, sweet, juicy and unfussy.

Folding dumplings is the best kind of group activity, sociable, slightly competitive and edible at the end, which makes it ideal for a race weekend with friends. Store bought wrappers make it entirely manageable. The first few will look like a beginner made them. By the twentieth you will be pleating like a grandmother, and in any case they all taste the same.

The filling

Ingredients

• 1 lb (450 g) napa cabbage
• 1 teaspoon fine salt
• 1 lb (450 g) ground pork
• 1 tablespoon fresh ginger
• 3 scallions
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) Shaoxing wine
• 1 tablespoon (15 ml) toasted sesame oil
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground white pepper
• 1/4 cup (60 ml) cold water

Folding

Ingredients

• 40 round dumpling wrappers
• 2 tablespoons all purpose flour
• 1/4 cup (60 ml) water

Boiling the dumplings

Ingredients

• 1 1/2 cups (360 ml) cold water

Dipping sauce

Ingredients

• 3 tablespoons (45 ml) Chinese black vinegar
• 2 tablespoons (30 ml) soy sauce
• 1 garlic clove
• 1 teaspoon (5 ml) chili oil

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