Step 1: Dough
In a mixing bowl, make a soft dough using the above ingredients under dough, cover and let it rest for 20 minutes.
Step 2: Stuffing
In a pan, add the oil and keep the flame on medium. Add the ginger and garlic, sauté for a minute and then add the spring onion whites and chicken. Add the salt to hasten the process of cooking. Once the chicken is cooked add the soy sauce, mix and then add the corn flour slurry (this helps to seal the water content of the chicken and the dumplings wont tear due to excess water). Mix and cook for a minute. Take the pan off the flame and let it cool.
Make small balls from the dough, (you can cut into equal shaped balls) and roll them using the rolling pin into thin round circles or use the round cookie cutter to make perfect roundels.
Stuff each circle individually with a tbsp of the filling, then get the opposite sides of the circle together and make pleats on one side sealing the edges with the other side. Place it on a tray and cover it (so that the dumplings don’t dry). Repeat the process with all the circles. You can make any shape that you are comfortable.
In a large frying pan, add oil (2tbsp) and keep on a medium flame. Place the dumplings with few cm gap between them. Cook for about 5 minutes on each side until they are golden brown. I have cooked both the sides. Usually only the bottom side is cooked and turns crispy. Hence, the dumpling retains the perfect pleat look.
Get the lid ready and add about 50 ml of water into the pan and immediately cover it. Let them steam and cook for about 5 minutes until all the water had evaporated on a low to medium flame. Transfer them to the serving dish. Cook them in 2 batches if needed. Repeat the process with the rest of the dumplings.
Serve them with the spicy Szechuan sauce. I have written the recipe separately. Please have a look.