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1
For the dough:.
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2
Whisk the flour with the salt and stir in the water until dough is shaggy.
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3
Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky.
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4
Rest, covered, while you make the filling and the sauce.
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5
For the filling:.
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6
Place all the ingredients in a large bowl and mix until thoroughly combined.
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7
To check for seasoning, fry a bit in some hot oil until just cooked through.
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8
Adjust the seasoning as necessary.
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9
For the sauce:.
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10
Combine all but the last 2 ingredients in a bowl for dipping.
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11
Sprinkle the basil and habanero over the top.
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12
To Assemble and Cook:.
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13
Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings).
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14
Cut out circles with a 3-inch round cutter.
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15
Cover the dough with a side towel or piece of plastic wrap as you work.
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16
Have a small bowl of water next to you also.
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17
Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough.
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18
Using your fingertip or a small pastry brush, wet the edge of the dough.
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19
Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers.
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20
Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated.
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21
The corners of the dumpling should curl slightly away from you, toward the unpleated side.
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22
Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.
