Dongbei dumplings

Method

1. 1 Knead the dough with warm water for 12 minutes, then let it rest under a damp cloth for 1 hour.
2. 2 Squeeze the pickled mustard greens thoroughly to remove excess water, then chop them finely. If the greens still contain water, the filling will be wet and the pastry shell will burst.
3. 3 Mix the minced meat with pickled mustard greens, scallions, ginger, and soy sauce, then stir in one direction for 5 minutes.
4. 4 Stir in one direction to help the filling bind together into a mass; stirring haphazardly will cause the filling to become loose.
5. 5 Roll each piece of dough into a round sheet, thick in the middle and thin around the edges, then wrap the filling inside and fold it inwards.
6. 6 Boil in boiling water three times, adding a bowl of cold water each time the water boils over.