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1
Stir the salt into the flour.
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2
Slowly stir in the cold water, adding as much as is necessary to form a smooth dough.
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3
Don't add more water than is ncessary.
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4
Knead the dough into a smooth ball.
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5
Cover the dough and let it rest for at least 30 minutes.
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6
While the dough is resting, prepare the filling ingredients.
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7
Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction.
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8
Add the remaining ingredients, stirring in the same direction, and mix well.
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9
To make the dumpling dough: knead the dough until it forms a smooth ball.
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10
Divide the dough into 60 pieces.
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11
Roll each piece out into a circle about 3-inches in diameter.
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12
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper.
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13
Wet the edges of the dumpling with water.
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14
Fold the dough over the filling into a half moon shape and pinch the edges to seal.
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15
Continue with the remainder of the dumplings.
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16
To cook, bring a large pot of water to a boil.
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17
Add half the dumplings, giving them a gentle stir so they don't stick together.
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18
Bring the water to a boil, and add 1/2 cup of cold water.
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19
Cover and repeat.
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20
When the dumplings come to a boil for a third time, they are ready.
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21
Drain and remove.
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22
If desired, they can be pan-fried at this point.
