Joshpara

Step 1: In a bowl, stir the flour and salt. Slowly add cold water, only as much as necessary to form a smooth dough.

Step 2: Transfer the dough to a flat surface and knead it into a smooth ball.

Step 3: Cover the dough and let it rest for at least 30 minutes.

Step 4: While the dough is resting, make the filling by mixing meat with soy sauce, salt, rice wine, and pepper. Stir in one direction.

Step 5: Add the remaining filling ingredients and mix well until the mixture is sticky.

Step 6: Knead the dough again until it forms a smooth ball. Divide it into 60 pieces, each weighing about 1/2 ounce (15 grams).

Step 7: Roll each dough piece into a 3-inch diameter circle, flouring the surface to prevent sticking.

Step 8: Place a small portion of filling in the middle of each wrapper and moisten the edges with water.

Step 9: For a pleated look, lift the edges over the filling, bringing them together at the top center. Crimp the edges and pinch to seal. Alternatively, fold the dough over the filling into a half-moon shape and pinch the edges to seal.

Step 10: Bring a large pot of water to a boil. Add half the dumplings, stir gently, and cover. After returning to a boil, add cold water, cover, and repeat. Once fully cooked, drain the dumplings.

Step 11: Optionally, pan-fry the dumplings until slightly golden in 3 tablespoons of oil.

Step 12: Arrange the dumplings on a platter, sprinkle with scallions, and serve with a dipping sauce on the side. Enjoy!