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For the wraps:
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Combine flour, water, salt and oil in a large bowl, mix until no dry flour left, knead the dough until smooth and not sticky.
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You can also use blender.
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You may need to adjust the consistency by adding more flour or water.
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Wrap the dough with a plastic wrap or a wet towel, let the dough rest for 30 minutes.
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(You can always buy the premade wraps in grocery store.)
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For the filling:
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Put all the filling ingredients into a large mixing bowl, and stir until well combined.
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Allow the mixture to stand for about 20 minutes to let the flavor marry together.
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After the steps above:
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Roll the dough on a lightly floured surface, using your hand to shape the dough into 15 inches long and 1 inch thick rope.
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Then divide the dough into about 40 small doughs, then roll each small dough into a 3-inch diameter round wrap.
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To prevent the wraps stick together, make sure to separate them.
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Then each wrap need about 1 to 2 teaspoons filling, depends on how big your wraps are.
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Then fold the wrap into a dumpling, and make sure seal it very well.
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Repeat the steps until finish all the ingredients.
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Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat until hot.
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Add the dumplings one after another closely together.
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Turn the heat to medium-low or low to prevent the bottom from burning.
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Let dumplings cook in the pan for about 5 minutes, lift up one or two with a spatula to see if the bottom is almost golden and starts becoming brown.
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If so, drizzle about 4 tablespoons of water around the edges, cover the pan and let the steam cook the dumplings, about 4 minutes.
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Drizzle another 4 tablespoons of water around the edges, cover the pan and continue cooking for another 3 to 4 minutes until the dumpings are puffed, look like a balloon.
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Drizzle the remaining tablespoon of oil over dumplings, cover and let cook for another 3 to 4 minutes until the dumplings are completely cooked.
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Remove from the pan and let cool for at least a few minutes.
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The steam from the dumpling when you bite into it is very hot, so make sure to cool them first.
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Serve warm with dipping sauce.
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For the dipping sauce:
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Mix together all the sauce ingredients in a bowl.
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You may need to adjust the seasoning by adding more vinegar, soy sauce, sesame oil, or hot oil.
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Put a bit in the individual serving bowl and dip the dumplings into it.
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Enjoy!
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Note: The dumplings are extremely hot when they are just out of the pan, be careful of the hot steam when you bite into it.
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Let them cool for about 5 minutes, or cut into half.
