Beef Dumpling

• 1 cup all purpose flour
• 1 cup boiling water
• 4 dried black mushrooms
• cabbages cup thinly-sliced napa
• 1 teaspoon salt
• 1 pound ground beef
• 1 chinese sausage abt 2 oz chopped,, optional
• 2 teaspoons ginger finely-chopped
• 1 teaspoon cilantro minced
• 1 cup chicken stock
• canned chicken broth
• 1 tablespoon oyster flavoured sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• ground white pepper teaspoon freshly-
• 3 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon chinese black vinegar
• balsamic vinegar
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 2 cups water

1. For the Dough: Sift flour into a medium mixing bowl, slowly pour boiling water in flour while stirring with a wooden spoon. (Note: do not let the water cool before adding it to flour; it must be very hot in order to cook the starches.) Continue stirring until dough forms a ball. Remove dough onto a lightly floured work surface. While the dough is still quite warm, knead it until smooth. Roll it into a 1-inch wide cylinder and portion into 16 equal pieces. Roll pieces into balls; cover with a damp paper towel until ready to fill.
2. For the Filling: In a medium bowl, combine mushrooms, cabbage, ground meat, Chinese sausage, ginger, cilantro, chicken stock, oyster-flavored sauce, sesame oil, cornstarch and white pepper. Mix well.
3. For the Dipping Sauce: In a small bowl, combine soy sauce, chili garlic sauce, black vinegar, sesame oil and sugar. Stir until sugar dissolves. Set aside.
4. For the Dumpling
5. Preparation: On a lightly-floured work surface, flatten a ball of dough with the palm of your hand. Using a rolling pin, roll it into a thin disk. Place a heaping tablespoon filling into the center of the disk, bring the sides together and seal only the top, leaving opposite sides open and filling exposed. Place dumpling, seam-side up, on a plate, pressing down lightly to give it a flat base. Cover with a damp paper towel while filling the remaining dumplings.
6. Place a 10-inch non-stick frying pan over medium heat until hot. Add 1 1/2 tablespoons of the oil, swirling to coat the sides. Place half of the potstickers, seam-side up, into pan. Cook until bottoms are golden brown, about 1 1/2 to 2 minutes. Add 1 cup water; reduce heat to low and cook, covered, until all liquid is absorbed, about 5 to 6 minutes. Repeat with remaining potstickers, oil and water.
7. This recipe yields 4 servings.

flour, boiling water, black mushrooms, salt, ground beef, chinese sausage, ginger, cilantro, chicken stock, chicken broth, flavoured sauce, sesame oil, cornstarch, ground white pepper, soy sauce, garlic sauce, chinese black vinegar, balsamic vinegar, sesame oil, sugar, vegetable oil, water

Taken from www.yummly.com/recipe/Beef-Dumpling-1648877 (may not work)