Pan-fried or steamed Chinese dumplings filled with shrimp and pork.

Steps

1. Dough: Combine flour and salt, mix in water with a fork until dough is moistened and holds together.
2. Knead on unfloured surface until satiny (about 5 min). Cover and rest for 20 min.
3. Filling: Combine all filling ingredients well.
4. Divide dough in 2 portions; keep one part covered and roll the other in a large circle 1/8 inch thick.
5. Cut out circles 3–4 inches in diameter; place 2 tsp filling on each and fold over to form a triangle. Set down firmly; edges will sit flat.
6. Heat oil in a large skillet; cook dumplings for 5–8 min until golden on one side, then turn.
7. Pour in 1/3 cup broth, cover and cook for 10 min; uncover and cook until liquid is absorbed. Repeat until all dumplings are cooked.
8. Dumplings can also be placed on a rack in a steamer with boiling water and steamed for 20 min. Serve hot with soy sauce. Makes 4 dozen, about 6 to 10 servings.

Notes

• Same dough can be used to make wonton. For shrimp-only filling, omit pork and increase shrimp to 1 pound.