Chicken Dumplings

Sift the flour into a bowl, add salt, then pour in the water and mix to a firm dough. Knead until smooth on a lightly floured surface, then cover with a damp cloth and set aside for 25-30 minutes. For the filling mix cabbage, ground chicken, scallions, ginger, salt, soy sauce, wine, and sesame oil.

Lightly dust a work surface with flour. Knead and roll the dough into a long sausage about 1 inch in diameter. Cut the sausage into 30 small pieces and flatten each piece with the palm of your hand. Using a rolling pin, roll out each piece into a thin pancake about 2 1/2 inches in diameter.

Place about 1 1/2 tablespoons of the filling in the center of each pancake and fold into a half-moon pouch. Pinch the edges firmly so that the dumplings are tightly sealed.

Half fill a large saucepan with water. Bring to simmering point. Add the dumplings and simmer for about 5 minutes. The dumplings will float to the surface. Remove the dumplings with a large slotted spoon, drain them briefly, then spread them on trays.

Make the dipping sauce by combining all the sauce ingredients in a bowl and mixing well. Serve in a small bowl with the dumplings.