• Prepare the filling by combining all the ingredients. Use a spoon to mix well.

To assemble the dumplings

• Place a piece of the wrapper on your palm and spoon 1/2 heaping tablespoon of the filling into the center. Do not overfill. Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape, then press and seal tightly.
• Arrange the wrapped dumplings on a plate lined with parchment paper to prevent them from sticking to the bottom. Repeat the previous steps until the filling is used up.
• Heat some oil in a small skillet or pan over medium heat. Arrange 8 dumplings in the skillet and pan-fry until the bottoms turn light brown, about 2 to 3 minutes.
• Add 50 ml of water to the skillet and turn the heat to high. Cover the skillet with its lid and let the dumplings steam. Once the water has completely evaporated, reduce the heat back to medium.
• Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and crispy. Repeat the steps for the remaining dumplings. Serve the dumplings warm with your choice of dipping sauce.

Homemade Dumpling Wrappers

• Combine the all-purpose flour and water, and knead until the dough is not sticky and the surface is smooth. Cover it with a damp cloth and let it rest for 30 minutes.
• Roll out the dough on a floured surface into a long cylinder. Cut the cylinder in half, then cut each half into 12 small pieces.
• Dust the rolling pin and roll each piece of dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling.