Chinese Dumplings

• 350 g plain flour
• 3 spring onions, finely chopped
• 1.5-cm

Slowly mix 150 ml boiling water into the flour to make a moist, not sticky, dough, adding more flour if necessary. Cover and let rest, 1 hour. Knead, cover and let rest, 20 minutes. Combine the remaining ingredients to make the filling. Roll the dough into 16 rounds, then shape into dumplings around the filling. Fry in the oil in a wok, pour in 125 ml cold water, cover and steam for 10 minutes.