Prepare the dumpling wrapper. Add flour, salt and water in a mixing bowl, combine well with your hand until a rough dough forms. Wrap the dough in a plastic bag and let it rest for 10 minutes at room temperature.
Place the dough on the floured counter and divide it into two equal portions. Roll each of them into cylinders (about 12 inches in length). Cut the dough into 15 equal pieces (about 1/4 inch in length for each).
Assemble the dumplings. Put a small spoonful of filling on the center of the wrapper, and fold it in half. Pinch the top with two fingers, and push two ends to the center to make even pleating on the back. Pinch the seams to seal. Repeat until you use up all the ingredients.
Bring a pot of water to boil. Drop the dumplings in the boiling water. And cook the dumplings for 5 minutes without the lid. Once the dumplings start to float, cook for another 2 minutes then remove them using a strainer.