For the wrapper:
1 kg white flour
enough water to make a stiff dough
Knead the dough till it is smooth, no lumps. Set aside while preparing the filling.
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For the filling: the following proportions can be adjusted as you like
500 gm minced pork/chicken/beef
1 piece ginger root about 2 cm, shredded fine with a knife
chinese chives, cut fine (substitute with onion if chives is not available)
chinese cabbage, shredded fine, squeeze out excess water if any (usually the older leaves contain more water)
star anise
olive oil
salt
light soysauce
sesame oil
Mix the meat well with the shredded ginger, chinese chives and chinese cabbage.
In a pan/pot, heat about the star anise in 4 tbsp olive oil. When the oil is fragrant, remove from heat. Pour the oil into the meat filling. Mix well. Add salt, soysauce and sesame oil (about 2 to 3 tbsp) to the filling to your taste.
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Now work the dough to make wrappers. Form the dough into sticks of about 2 cm in diameter. Then cut them cross-section into 2 to 3 cm pieces. Flatten each piece to make a thin round wrapper. Place a teasp of meat filling in the centre of the wrapper. Close the wrapper to make a half-moon cushion. This takes practice, and is a lot of work for novices.
Gently heat a bit of oil in a pan. Place the dumplings in the pan and let fry for a minute without stirring. Than add enough water so that about the dumplings are mid-way in water. Cover the pan and bring to a gentle boil, then let simmer till water is evaporated. Then let the dumplings cook a bit in the pan till the bottom of the dumpling is slightly browned. Remove and place on serving plate. Important: do not stir the dumplings at any time till they are ready to be removed from the pan.
Serve with shredded fresh young ginger and soysauce.
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