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Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.) Peel the prawns and discard the shells. Using a small sharp knife, split the prawns partially and remove the fine digestive cord. Pat the prawns dry with kitchen paper and combine with the salt, cornflour, and sesame oil and mix well. With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter.
Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them. Add the bean curd and Chinese flowering cabbage or pak choi and carefully mix together without breaking up the bean curd.
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Put the rice into a large bowl and wash it in several changes of water until the water becomes clear. Drain the rice and put it into a heavy pan with 600ml (1 pint) of water and bring it to the boil. Continue boiling until most of the surface liquid has evaporated – about 15 minutes. The surface of the rice should have small indentations, like a pitted crater. At this point, cover the pan with a lid, turn the heat as low as possible, and let the rice cook undisturbed for 15 minutes. Let it rest on the turned-off heat for 5 minutes before serving. Allow the cooked rice to cool thoroughly by spreading it on a baking sheet. When it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe. Add the onions to the wok and stir-fry for 1-2 minutes. Pour in 3 tablespoons of water and cook for three minutes. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way. For the noodles, soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water.
Heat a wok or large frying pan until it is hot, then add the oil, spring onions, garlic, and ginger, and stir-fry for 10 seconds. Then add the peppers and stir-fry for 2 minutes. Stir in the scallops and the sauce ingredients. Continue to cook for another 4 minutes. Serve at once. Fill a large pot with water, add salt, and bring to the boil. Separate the broccoli heads into small florets, and peel and slice the stems. Blanch the broccoli pieces in the boiling water for 4 minutes. Place the rice noodles in a large heatproof bowl. Drain the hot water from the blanched broccoli into the rice noodles and immerse the broccoli pieces in cold water. Drain the broccoli thoroughly. Let the noodles stand in the hot water for 2 minutes, then drain. Peel the cucumbers, slice them in half lengthways and, using a teaspoon, remove the seeds. Then cut the cucumber halves into 2.5cm (1in) cubes. Sprinkle them with 2 teaspoons of salt and mix well, then put into a colander and leave for about 20 minutes to drain. This rids the cucumber of any excess liquid. When the cucumber cubes have drained, rinse them in water and blot them dry with kitchen paper. Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.
Heat a wok until very hot and then pour in the oil. Add the marinated beef and stir-fry for one minute, or until browned all over. Remove the beef with a slotted spoon and set aside.
Add all of the remaining ingredients (except the sesame oil) and 250ml/9fl oz water and cook the mixture over a gentle heat for about two minutes. Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top. Heat a wok or large frying pan until it is hot, then add the oil, garlic, and spring onions. Stir-fry for 20 seconds. Stir in the drained rice noodles and broccoli and continue to stir-fry for 1 minute. Then add the water, oyster sauce, dark soy sauce, and sesame oil and cook for 2 minutes. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside. Cook the fresh peas in a pan of boiling water for about 5 minutes, then drain them in a colander. If they are frozen, simply thaw them.Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally. Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones.
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