For approx. 50 – 60 pcs.
For the dough:
1 kg wheat flower
1 – 2 cups water
Mix the flour with the water and work until getting nicely even dough
Make 2 cm thick dough strings and put aside.
For the filling:
500 g (lean) meat
1 TSP grated ginger
1/2 tsp salt
2 TSP finely cut scallions (Schnittlauch)
2 eggs
3 TSP soy sauce2 TSP chicken stock
Mix all the ingredients.
Take 2 cm of the dough string make flat round piece, a bit thicker in the middle.
Put a tsp meat in the middle either fold dumplings up nicely or “glue” edge with cold water from your fingertips.
For frying:
1/2 – 1 cup neutral cooking oil
1 cup water
Heat the oil in a nonstick skillet over medium high heat. When oil is hot, place the dumplings in the skillet, pleat side up.
Add the water in the skillet, cover immediately, and turn the heat to medium. Cook covered until the water is evaporated and dumplings are cooked through, 3 to 4 minutes.
The dumplings are ready when the bottom is light brown, but not crunchy.