-
1
Mix ingredients for dipping sauce and set aside.
-
2
Lightly oil a large bowl.
-
3
Put the flour and salt in another large bowl, piled up.
-
4
Make a dent in the top of the pile, and crack the egg into it.
-
5
Mix the egg into the flour.
-
6
Add enough water to the mixture to make a thick dough.
-
7
The consistency should be like bread dough.
-
8
In any case, don't add too much water--it shouldn't be like batter at all!
-
9
Turn the dough out onto the flour-dusted counter, and form into a ball.
-
10
(It helps to flour your hands first).
-
11
Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
-
12
Let stand 1 hour.
-
13
Meanwhile mix all ingredients for filling and place in the fridge.
-
14
Next, remove dough and place on flour-dusted counter (or work surface).
-
15
Knead a bit and flatten until very thin (but not see-through or falling apart).
-
16
Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
-
17
Don't place them on top of each other, as they could stick together!
-
18
Knead the leftover pieces together again and cut more rounds until there's no dough left.
-
19
Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
-
20
Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
-
21
To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
-
22
If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
-
23
If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
-
24
Handle gently!
