Making the dumplings is part of the fun of the occasion, and starts with preparing the dough, which is then rolled out into small parcels.

The parcels are stuffed with a mixture of minced pork or other meat, finely chopped vegetables, oil, salt, water and soya sauce.

These jiaozi have minced pork and a combination of green bean and celery. They were delicious!

The dumplings are sealed then boiled for a few minutes and eaten with vinegar, hot chili oil or soya sauce.

If you are very fond of them, you can make a meal of several dozen of the little parcels, or combine them with a few other Chinese dishes.

The Chinese consider them to be good luck and often eat them at other times of the year as well.

Making the dough may sound easy, but preparing a good one is very tricky.

Rolling the dough is tricky!

You need just the right consistency so it rolls easily, isn't too sticky or too dry and doesn't break up either while stuffing the dumplings or boiling them. Practice makes perfect.

Here's the recipe:

Chinese stuffed dumplings

Dough ingredients:

6oz/350g plain flour (not self-raising)
8oz/300ml lukewarm water

Put flour in a bowl, add the water gradually and mix. Try to make the consistency soft and supple, but not too gooey or wet.

Cover with a wet tea towel and leave for 30 minutes.

Turn the dough onto a flat, dry surface that is sprinkled with flour. Knead well. Form the dough into the shape of a long snake, and cut into 2.5 cm/ 1 inch pieces. Roll each piece into a small circle with a small rolling pin.

Stuffing ingredients:

8 oz minced pork or chicken
1 tbsp soya sauce
1 tbsp sesame oil
2 cups finely chopped celery, spinach, green bean or other vegetable
some salt to taste
1 tbsp cooking oil
some chopped spring onion (optional)
some water (a few spoonfuls) to make mixture moist

Mix all the ingredients in a bowl, and leave for a few minutes. Stuff the dumpling wrappers or parcels with a bit of the mixture, not too much!

Put the stuffing in the middle and press the sides together, joining along the top. Try to make neat, triangular parcels, but the shape isn't too important as long as they stick together during boiling.

Eating them is the reward!

Cook in boiling water for about six minutes. You can put them in boiling water and add a cup of cold water, then let them come back to the boil and repeat two more times, and they will be ready to eat.

Serve in a bowl with various toppings, such as chili oil, sesame oil, soya sauce or hot bean sauce.

Enjoy!

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