Homemade Crispy Pan-fried Dumplings

1. Mix all the dry dough ingredients together, and slowly add in the water as you mix simultaneously.
2. Once a shaggy dough comes together, knead for 5-10 mins, before letting it rest and proof for 1 hour.
3. While the dough proofs, make the filling, by combining the meat and all the seasoning together.
4. Mix and stir in THE SAME DIRECTION, as this helps the protein strands develop and soon enough your minced meat will change texture to become something suitable for dumpling filling.
5. After 1 hour, deflate the dough and knead again for 5-10 mins, until nice and smooth.
6. Divide into equal sized pieces and roll out each piece with a rolling pin.
7. Fill with some filling and seal. Dn’t worry too much about the pleat as they’re cooked seam-side down anyway.
8. When frying, crisp and brown the dumplings bottoms first with some oil on a medium high heat before adding in a generous splash of water.
9. Cover with a lid, turn to medium heat and the steam will cook the rest.
10. When the water is all evaporated, it’s ready.
11. Sprinkle on some chopped spring onions and sesame seeds for garnish, and serve with black vinegar, chilli oil and enjoy!!!!

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