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1
Begin by making the dough. Combine water and flour and mix until all flour is just incorporated. Let dough rest for 10 minutes.
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2
Next, make the filling. Mix the pork, chives, dried shrimp, salt and sesame oil.
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3
You're now ready to start making your wrappers and filling the dumplings. Roll out the dough into long sushi roll and cut into small round 1 inch pieces.
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4
Use a small rolling pin to flatten it into a wrapper about 3 inches wide. You are looking for wrappers about the same thickness as gyoza, so when rolling out your own dough, it's pretty thin. It's really an art - you make small balls about 1-inch in diameter, then smash down with your hand. Roll the pin around the edges until you get your thin wrapper, leaving it a little thicker in the middle and thinner on the edges.
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5
Sprinkle some flour on a clean surface on the kitchen counter.
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6
Place each wrapper on the floured surface with the floured side facing up.
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7
Put 1 heaping tsp of the filling in the center of each wrapper.
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8
Wet your finger in the cup of water and wet all around the outer edge of the wrappers.
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9
Close it by folding it up and pressing two wetted sides together.
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10
Set it down on a flat surface and make the bottom flat.
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11
After about 20 to 30 finished dumplings, you can set a non-stick flat bottom skillet on the stove.
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12
Add 1 tablespoon of vegetable oil in it and place the dumplings all around the skillet.
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13
Add two cups of cold water, and then put a lid on the skillet. Turn the temperature to high.
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14
When the water is dry, turn the fire to low. Take out the dumplings when they are golden brown and crispy at the bottom.
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15
Serve with soy dipping sauce of chopped garlic, 1/2 c. of soy, 1/3 c. of rice wine vinegar, 1/2 tsp. of salt, 1/2 tbs. of sugar and 1/2 tbs. of sesame oil. If you like things hot, you can make a spicier dipping sauce out of hot chili paste, soy sauce and sesame oil.
