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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
Hand knead the dough into a smooth ball.
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4
Cover the dough and set aside to rest for at approx 30 minutes.
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5
While the dough is resting, prepare the filling ingredients.
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6
Add the soy sauce, salt, sugar, rice wine and white pepper to the meat in a large mixing bowl or large blender and mix thoroughly.
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7
Add the remaining ingredients and mix well.
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8
To make the dumpling dough: knead the dough until it forms a smooth ball.
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9
Roll into a long sausage shape and pull off 2.5cm pieces to form the dumpling skins.
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10
Roll each piece into very thin circles, approx 7.5cm in diameter.
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11
The dough should make approx 30 dumplings.
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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
This forms the basic dumpling shape, however you can also bring the edges to together to make different shapes.
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17
To cook, bring a large pot of water to the boil.
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18
Add half the dumplings, giving them a gentle stir so they don't stick together.
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19
Bring the water back to the boil and add 100ml of cold water, cover and repeat.
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20
When the dumplings come to the boil for a third time, they are ready.
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21
Drain and remove.
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22
Serving with a side of red wine vinegar with shredded ginger or chilli.
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23
Enjoy!
