How to make it

  • Make dough
  • In large bowl, combine flour, salt, and slowly add 1 cup boiling water. Using wooden spoon, mix until dough forms shaggy ball, keep adding water as needed until it comes together. Transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes. See Photo
  • While dough rests, make filling and sauce:
  • Filling - Place all ingredients into food processor See Photo. Pulse until meat is totally ground. See Photo
  • Sauce - combine all ingredients in bowl, adding water last as needed to thin the sauce See Photo. Taste and adjust seasonings if needed.
  • Roll out wrappers:
  • Line large baking sheet with parchment and dust lightly with flour. Divide dough into 2 pieces. On lightly floured surface, roll one piece out until very thin. Cut with a round cutter and transfer to lined baking sheet See Photo. Repeat with other half of dough (you should be able to get 12 wrappers from each dough half).
  • Fill and pleat dumplings
  • Hold 1 wrapper in palm of hand. Using fingertip dipped in water, gently wet around edge of wrapper. Place 1 tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
  • Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve) See Photo. Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
  • Heat a large pot of salted water until boiling, then add the dumplings. Bring back to the boil, lower heat to a high simmer, and cook 3 to 4 minutes until they float on the water and they are cooked through. Scoop out of the water using a slotted spoon and place in a large colander.
  • Place 5 to 6 dumplings on each plate (for a starter portion ~ more for a main course), spoon a few tablespoonfuls of warm chilli peanut butter sauce over the dumplings, and scatter generously with sliced green onions, sprinkle with sesame seeds.

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