Put 200g of flour into a mixing bowl, add 2g salt and mix well. Add hot water that is approx. 70˚C or 158˚F in 2 intervals while mixing the mixture together. Mix until water has been absorbed by the flour
Use your hands to knead the dough until you can form a very rough ball. Let it rest for 10 minutes
Knead again for around 10 minutes until the dough becomes smooth and form into a ball. Let it rest for 60 minutes Make the meat filling now
After 60 minutes, flatten the dough ball slightly, find the centre point and poke your thumb through it You should start this step when your meat filling is finished and setting in the fridge
Make the hole bigger while stretching out the ring-shaped dough. Try to pull it bigger while keeping the thickness even until the thickness is approx. 3cm in diameter.
Break the ring so now you have a long piece of dough
Cut off pieces of approx. 10g/piece of dough. Continue cutting for one batch. If you can only steam 12 dumplings at a time, then just cut 12 pieces.
Wrap the remaining dough in plastic wrap
Roughly shape each piece of dough into a circle shape and flatten by pressing with your palm.
Sprinkle with flour and put all the flattened pieces into a plastic bag or under plastic wrap to prevent them from drying out
Roll each piece of dough to approx. 10cm in diameter with a rolling pin with emphasis on making the edges thinner than the middle Thinner edges will make your pleats or folds on the dumpling look cleaner and you won’t end up with a big piece of dough when you eat your dumpling
Since the wrappers are so thin, they dry out easily so you should wrap with filling as soon as you finish rolling one wrapper