Dumpling wrappers, usually frozen, are now easily available in stores with Asian food or online. They can be used for Japanese Gyoza, potstickers or Chinese Wonton dumplings. Flour, salt and water are the main ingredients of the wrapper's dough, but I add the egg yolk to the mixture for extra flavour. This recipe is for those who like to get their hands dirty, have spare time and want to make dumplings from scratch. The dough is very stiff at the beginning, so it requires plenty of kneading and rolling to get the almost paper-thin wrappers. A stand mixer and pasta machine are a great help here. Find the recipe here

It's said to be a cheat version of puff pastry, but in my opinion, this is just a more straightforward and quicker version of the French classic. Rough puff pastry calls for strong bread flour, a pinch of salt and, unlike the classic puff pastry, chilled cubed unsalted butter and cold water. Making the dough is simple but takes a little time because the dough needs chilling in the fridge between each round of folds. Once baked, quick puff pastry is flaky, crisp and buttery. It's excellent for Tarte Tatin, sausage rolls or vol-au-vents. Find the recipe here..

This is the classic Chinese Dumpling dough, generally for boiled dumplings (shui jia) and potstickers (guo tie) but I also use it - only thinly rolled - for wontons. This recipe calls for the equal amount of flour and water, and a generous pinch of salt which make the tougher dough that needs to rest at least 1 hour; however, the longer the dough is set aside and kept covered with a kitchen towel, the smoother and more springy will be. Freshly made dumpling wrappers needs to be used immediately as they become dry and difficult to shape. Find the recipe here…

Brioche Dough is an enriched dough, part bread and part pastry. Apart from yeast, flour and salt, it includes eggs, milk and butter which enrich the dough and produce tender and rich crumb. The simple brioche dough from this recipe consists of less amount of butter, eggs and is the easiest version to handle. It’s great for wraps, simple buns and as a sandwich bread although it lacks buttery flake of the richer brioche dough. Find the recipe here...

This is my favourite pastry for quiche. It makes delicious cases which can be filled with meat and vegetables. This is actually savoury shortcrust pastry but less buttery and hence less delicate. However, its firmer texture holds the shape perfectly with custard-based filling inside and its bottom is never soggy. The pastry can be made in advance and kept in the fridge for a week. If you decide to freeze it, use it in 3 months. Find the recipe here…