Directions:

1. Bring a pot of water to the boil over high heat. Add spinach, then quickly remove and drain. Transfer spinach to a food processor and puree. Pass puree through a fine sieve and keep both liquid and solids separately.

2. Place flour in a bowl and add 150 mL of the sieved liquid and bring together to form a dough. Set aside to rest for 30 minutes.

3. Meanwhile make the filling by adding pak choy, carrot and half the noodles to a food processor. Blitz to mince the vegetables and noodles, then remove from food processor and squeeze any excess water from the vegetables using your hands. Stir in spinach puree solids and egg. Add spring onion, ginger and Sichuan pepper on top of the mix. Heat vegetable oil and pour over the herbs and spice. Chop remaining noodles into small pieces and add, then add salt and mix everything together.

4. Divide dough into 2 equal pieces. Roll each into a log shape, then cut into equal sized sections. Press each piece into a small disc shape using your hand. Use a small rolling pin to flatten into a thin disc.

5. Place a spoonful of the filling into the middle of a disc. Fold and seal. Repeat for remaining dough and mixture.

6. Heat a large frying pan over high heat. Add olive oil and cook dumplings in batches. When the bottom of the dumplings are browned, pour in water to cover the dumplings by one-third, then cover with a lid. Leave to cook until all the water has evaporated. Serve hot with a dipping sauce of your choice.

7. Top tip : Make these dumplings in advance to save time when entertaining. When you have assembled them lay them on a lined baking tray and place in the freezer. Once frozen, place them in an airtight container and store in the freezer. They can be cooked from frozen using the same cooking procedure.