Method
Filling
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Chill and in the freezer until firm at the edges, then grind through a 4 mm (⅛ in) plate.
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Grate straight into the meat with , and .
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Beat with a wooden spoon, adding in three additions, until the filling turns pale and sticky.
until it clings to an upturned spoon -
Cover and chill while you make the dough.
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Dough
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Dissolve in . Pour into and knead until smooth and only slightly tacky.
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Wrap and rest at room temperature.
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Assembly
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Roll the dough 1.5 mm (0.06 in) thin and cut 7 cm (2 ¾ in) rounds.
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Fill each round, fold into a half moon, pinch shut and join the corners. Makes 100 dumplings.
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Boil in well salted water. Once they float, cook more.
until the dough turns translucent at the edges[object Object]