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 the chopped veggies. Add the salt to hasten the process of cooking. Once the veggies are cooked add the soy sauce, mix and then add the corn flour slurry (this helps to seal the water content of the veggies 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.
Stuff each circle individually with a tbsp of the filling, then get all the edges of the circle together and pinch and twist to seal the edges. Place it on a tray and cover it (so that the dumplings don’t dry). Repeat the process with all the circles.
Apply oil on the steamer plates and steam them for about 6-8 minutes on medium flame.
Serve them with the spicy Szechuan sauce. Recipe shared separately.
Please share your take on the recipe and pictures of the dumplings.