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1
Put the flour in a medium bowl.
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2
Add the water in a steady stream, stirring until a raggy dough forms.
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3
Turn the dough out on a work surface and knead until smooth, about 5 minutes.
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4
Sprinkle the dough with flour, cover loosely with plastic wrap and let stand at room temperature for 15 minutes.
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5
In a large bowl, knead the chicken with the cabbage, cilantro, lemongrass, chives, ginger, garlic and egg and salt.
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6
Line a baking sheet with wax paper and dust with flour.
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7
Quarter the dumpling dough.
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8
On a lightly floured work surface, roll each piece of dough into a 12-inch rope.
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9
Cut each rope into 12 pieces and roll into balls; sprinkle with flour.
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10
Working with 5 or 6 balls at a time, roll to 3 1/2-inch rounds.
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11
Brush the excess flour off of the rounds.
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12
Spoon 1 tablespoon of the filling onto the center of each round.
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13
Bring up the sides of the wrapper; press and pleat the edges to seal in the filling.
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14
Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten.
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15
Repeat with the remaining dough.
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16
In a very large nonstick skillet, heat 2 tablespoons of the oil.
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17
Arrange half of the dumplings in the pan, pleated edge up.
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18
Cook over high heat until the bottoms are lightly browned, about 2 minutes.
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19
Add 1/2 cup of water to the skillet, cover and cook until the water is evaporated and the dumplings are cooked through, about 5 minutes longer.
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20
Uncover and cook until the bottoms are well browned, about 1 minute longer.
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21
Transfer the dumplings to a plate.
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22
Cook the remaining dumplings in the remaining oil and serve.
