Savoury dumplings with three fillings

500g all-purpose flour
510ml water
60ml vegetable oil
2 eggs
150g shrimp (large)
10g ginger
200g Chinese chives
300g minced pork
2 tbsp soy sauce (light)
2 tsp sugar (heaped)
⅓ tsp glutamate (optional)
1 tsp salt (heaped)
40g garlic
70ml vinegar (black)
flour for work surface
salt

1. Mix together flour, a pinch of salt, and parts of the water and knead for a smooth dough before continuing to knead on a lightly floured surface. Place into a bowl and cover for approx. 30 – 40 mins.

2. In a small saucepan, heat parts of the vegetable oil over medium-high heat until hot. Add whisked eggs to pan and scramble for approx. 3 – 5 min. Set aside.

3. In a large bowl, combine the scrambled eggs, minced ginger, minced meat, soy sauce, glutamate, and salt. Add remaining water and mix well. Add peeled and roughly chopped shrimp and chives. Add remaining vegetable oil and stir to combine.

4. Knead the dough, and using a sharp knife separate into 4 equally sized portions. Halve quarters and roll each portion in a small log, then cut each log into 8 walnut-sized pieces.

5. Roll pieces on a lightly floured surface to cover each side, then flatten with the palm of your hand. Roll each piece into a circle; To avoid tearing, make sure that the centre of the dumpling is slightly thicker.

6. Place approx. 1 teaspoon of filling into the centre of each round. Folder over one side to form a half circle and press the centre. Tightly seal the edges.

7. Half-fill a large saucepan with water and bring to a boil. Slide in approx. 1/3 of the dumpling, and carefully stir to avoid sticking. When the water boils, add one cup of cold water. Repeat 3 times, stir occasionally.

8. When the 4th cup of cold water is added, remove dumplings from the pan and allow to drain. Place vinegar in a small bowl, add sugar and pressed garlic and combine. Dip hot dumplings into the sauce and enjoy!