1. Make the Dough: • In a large bowl, mix the flour and salt. • Gradually add 90g hot water, stirring as you pour. • Slowly add 90g cool water, mixing until a dough forms. • Knead for 5–10 minutes until smooth and elastic. • Cover and let rest for 30 minutes.

2. Prepare the Filling (Food Processor Method): • In a food processor, combine ground beef, 1 egg, onion, green onions, ginger, salt, pepper, soy sauces, dark soy sauce, and cooking oil.

3. Form the Dumplings: • Roll the dough into a log and divide it into small pieces.

Roll each piece into a ball, then flatten into thin discs (about 2–3mm thick). Add a generous spoonful of filling to each.

Fold over and seal the edges, pleating if you like.

Fry the Dumplings: • Heat a cast iron skillet with a little oil over medium heat. • Arrange the dumplings flat side down and fry until golden (about 3–4 minutes).

Pour in the flour-water slurry, cover, and steam for 5–7 minutes. Uncover, drizzle more oil, and fry for another 1–2 minutes to form the crispy bottom.

Yield: Makes about 40–45 thin-skinned, juicy dumplings. Enjoy!