2−1/2 cups flour

1/2 teaspoon salt

1 cup hot water

1 tablespoon shortening or oil


1 pound ground pork

2 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon grated ginger

pinch of sugar

salt and pepper to taste

3 green onions, chopped

1 egg

1 tablespoon corn starch

1 can water chestnuts, finely chopped

1 clove garlic, minced

Dipping Sauce:

1/2 cup soy sauce

1/4 cup white vinegar

1 teaspoon chili oil

1 green onion, chopped

Combine the flour, salt, hot water and shortening in a bowl and

incorporate into a smooth dough. Allow the dough to rest for 20 minutes,

covered. Combine the filling ingredients. Combine the dipping sauce ingredients.

Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to

cut out 3 inch circles. Brush a little water over the circles and place

about 2 teaspoons of filling in center. Fold the circles in half and

press to seal, making sure to squeeze out any air. Stand the dumplings

up on the folded side and press slightly so that they stand up nice.

To cook, bring a pot of salted water to boil, and boil the dumplings

until cooked through, about 5 minutes. Drain well. The dumplings may

be frozen at this point for future use; this recipe makes about

8 dozen. Heat a skillet with about 2 tablespoon oil and fry the

dumplings on one side only, until nicely browned. Drain on paper

towels. Serve with the dipping sauce.