To make up the dumpling wrappers
Stir the water into the flour in a steady stream using a wooden spoon until all of the flour is damp. Pull the mixture together with one hand until gathered into a ball... this will still be fairly lumpy at this stage.
Tip the ball out on to a smooth unfloured surface and knead with the heel of your hand for about 2 minutes until the dough is silky and slightly elastic... a finger pushed against the dough should slowly spring back leaving a slight indent.
Place the dough into a zip-lock bag and squeeze the air out before sealing. Leave for at least 15 minutes at room temperature or up to 2 hours while you prepare the filling. The dough will create condensation in the bag and when it is ready will feel earlobe soft.
Divide the dough into 32 equal pieces using a sharp knife and taking one piece at a time, roll into a ball before flattening with the heel of your hand. Take a lightly floured rolling pin (to prevent sticking) and roll the dough until very thin but not too fragile to handle.
Filling
Place all ingredients in a bowl and stir well to mix.
Assembly
Take a tsp of filling and place in the centre of the wrapper, then fold one edge over to meet the other side and gently press the edges together making sure that no filling escapes or is caught in the edge. Gather the sealed side of the parcel to form ripples around the edge of the dumpling. Place on greaseproof paper to await cooking.
Bring a large pan of water to the boil and then in batches so as to not overload the pan, gently place the dumplings in the water, bring it back to the boil and then simmer for around 5 minutes or until the dumplings float to the surface and appear more translucent.
Remove the dumplings with a slotted spoon and serve immediately with your favourite dipping sauce!
