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1
In a large bowl add the flour and salt together. I find all purpose flour is easiest and tastiest (but I have just used 1 2/3 white whole wheat flour with 1/3 cup spelt flour for a healthier version; see the photo of 3 on a plate). Make dent in the middle and pour in 1/4 cup of the water. Mix in. Add more water a spoonful at a time until you have a firm smooth dough; do not let this get sticky by adding too much water. Some days you might need a little more water, other days less. Knead this and create a ball shape. Cover with a kitchen towel and let this rest for 30 minutes.
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2
Mix all the remaining ingredients together for the filling using clean hands.
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3
After the dough has rested, divide the ball into 3 pieces; roll each of these out as thinly as possible on a lightly floured surface. Thin is key. Cut or stamp out 3 three inch diameter circles from the rolled dough. Add a tablespoon of filling into each circle. Fold in half, then fold and pleat the edges, sealing with your fingers using just a little water to seal the edges; create the pleated or fluted pattern with your fingers.
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4
Boiling method option: In a large pot, boil water. One batch at a time, add about a third of the dumplings to the boiling water; cook for about 7 minutes. Remove and set aside. Continue until all the dumplings have been cooked. You can eat them this way or proceed to pan fry them. Another alternative is to steam them for about 10 minutes instead of boiling them. Or, you can also skip this step and just fry them, making sure the meat cooks inside.
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5
Fry method: Heat some oil (with a high smoke point) in a large skillet or wok, just enough to cover the bottom of the pan until sizzling. Add the dumplings (boiled, steamed, or raw) and cook until golden brown. Drain on paper towels if needed.
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6
Mix the ingredients together and serve as a dipping sauce with the hot dumplings. Some folks might like to add a tad of salt and sugar to season this sauce, but I am happy without these additions. I favor plenty of fresh greens instead.
