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Put 300g plain flour in a bowl and make a dip in the middle, then gradually add 200ml water and stir with your hands. You may not need all the water, if the dough looks too sticky add little extra flour. Bring together the dough with your hands and knead gently. Put it back into the bowl, cover with a clean tea towel and put on one side to rest.

Pull the 40g defrosted spinach apart using two forks then tip into a clean mixing bowl with 100g grated cheese. Break 6 mushrooms into very small pieces then add to the bowl. Measure 1tsp of vegetable oil to the mixture and a pinch of salt, stir the ingredients together with your hands or spoon to make a paste.

Take a medium roasting tin and brush vegetable oil over the surface, put to one side ready for later.

Flour the work surface using the dredger, tear dough in half, placing half back into the bowl and cover.

Roll the ball of dough into sausage then pinch off ten equal pieces of the dough, roll each into balls and then flatten with the palms of your hands. Use a rolling pin to roll each one into a larger circle. Use a little flour if needed to stop them sticking.

Take a large roasting tin and put 4 equal sized balls of scrunched up foil at the bottom then rest the second oiled medium tin on top.

With a circle of dough across the fingers of your hand, put 1 flat teaspoon of filling in the centre then fold up from your fingertips and pinch together to hide the filling. Now pinch the edges up from each side in turn then pinch the top together, making a mouse shape. Repeat with the rest of the dough to use up all the filling, making 20 in total.

Half fill the bottom tin with room temperature water. Place the momo in the oiled tin on top and then seal all over both tins with a large sheet of foil to keep the steam in. Bake for 20-30 minutes at 200°C till evenly glossy and piping hot. Allow to cool a little before serving.