• In a large mixing bowl, mix the Filling ingredients together. Mix very well until it forms a paste. The meat should be broken down and pasty.
• In another large mixing bowl, whisk flour and salt together. Pour hot boiling water into the dry ingredients. Then mix together until it forms a clumpy ball. If the dough is too sticky to work with, sprinkle a few more tablespoons of flour over top and knead it into a ball until it's no longer sticky.
• Flour your working surface. Then pierce a hole into the middle of the dough ball. Then shape it into a very loose circular "hoop". The hoop should be 1.5 inches thick.
• Cut the hoop in half to form two long pieces.
• Then slice those into 1 inch wide pieces or until you have 50 equal sized pieces.
• Roll each piece into a ball. Place the balls back into the mixing bowl and cover them with a moist clean towel so they do not dry out.
• Re-flour your surface and roll out one ball at a time with a rolling pin until thin. The wrappers should be about 3 inches wide in diameter.
• Fill your wrapper with a levelled off tablespoon of filling.
• Dab a little bit of water on the edges of the wrapper. Then fold one side over and pinch edges together to seal it.
• Then fold & pinch the edge to create a classic looking dumpling.

To cook dumplings:

• In a hot non-stick pan set over medium heat, add oil. Lay your dumplings bottom side down. Pour enough water to cover the base of the pan. Cover with a lid.
• Steam cook for 12-13 minutes. In the last minute, remove the lid and let any excess water (if any) evaporate so the bottoms of the dumplings can crisp up.
• Serve with dipping sauce.