-
1
First make the dough.
-
2
Put the flour into a large bow and stir the hot water gradually into it, mixing it all the while with a fork or with chopsticks untilm ost of the water is incorporated.
-
3
Add more water if the mixture seems dry.
-
4
Remove the mixture from the bowl and knead it with your hands until it iis smooth.
-
5
This should take about 8 minutes.
-
6
Put the dough back into the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
-
7
While the dough is resting, combine the remaining ingredients in a large bowl and mix them thoroughly.
-
8
This will make the filling.
-
9
After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky.
-
10
Once the dough is smooth, form it into a roll about 9 inches long and about 1 inch in diametor.
-
11
Take a knife and cut the roll into equal segments.
-
12
There should be about 18.
-
13
Roll each of the dough segments into a small ball.
-
14
Then roll each ball into a small, round, flat 'pancake' about 2.5 inches in diameter.
-
15
Arrange the round skins on a lighlty foured tray and cover them with a damp kitchen towel to keep them from drying out until you are ready to use them.
-
16
Put about 1 teaspoon of filling in the centre of each 'pancake' and then fold in half.
-
17
Moisten the edges with water and pinch together with your fingers.
-
18
Pleat around the edge, pinching to seal well.
-
19
(The dumpling should look like a small Cornsih pasty with a flat base and a rounded top).
-
20
Transfer the finished dumpling to the floured tray and keep it coverred until you have stuffed all the dumplings in this way.
-
21
Heat a non-stick frying-pan over a high heat until it is hot.
-
22
Add 1 tablespoon of oil and place the dumplings fat-side down into the pan.
-
23
Turn down the heat and cook for about 2 minutes until they are lightly browned.
-
24
(You may need to cook the dumplings in two batches).
-
25
Add the 5 fl oz of water.
-
26
Cover the pan tightly and cook for a further 2 minutes.
-
27
Remove the dumplings and serve.
-
28
Provide each person with three small bowls each containing some Chinese white rice vinegar, Chilli oil, and light soy sauce or other suitable dips.
-
29
Serve the dumplings on individual plates on a bed of grated carrots and finely chopped iceberg lettuce.
