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1
For Dough:
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2
Place flour in a bowl and make a well.
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3
Crack eggs in a separate bowl and lightly whisk.
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4
Add eggs, oil, and half the water and mix together to make a dough.
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5
Add more water as needed. The dough should not be sticky (similar to pasta dough).
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6
Knead dough on a floured surface for about 10 minutes.
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7
Cover and set dough aside to rest for 1/2 hour.
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8
For filling:
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9
Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
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10
Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
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11
To assemble:
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12
Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
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13
Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
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14
Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
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15
Do the rest of the rounds.
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16
To cook:
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17
Steam the dumplings for 12 minutes.
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18
You can serve them as is or you can then:
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19
Stir-fry them in a little peanut oil just until they get a little crispy.
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20
Serve them with your favorite dipping sauces.
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21
Enjoy.
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22
If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.
