Dumplings Made for a King

Dough:
In bowl, divide flour into 2 mounds. Stirring with fork, pour 1/2 cup (125 mL) boiling water over 1 of the mounds, mixing well. Add oil and salt to remaining mound. Gradually mix 1/2 cup (125 mL) cold water into both mounds to form dry, shaggy dough, adding up to 1 tablespoon (15 mL) more water if necessary.

Turn out dough onto lightly floured surface; knead for 7 to 10 minutes or until smooth. Wrap in plastic wrap; let rest at room temperature for 30 minutes. (Make-ahead: Refrigerate for up to 2 days; bring to room temperature before using.)

Filling:
Meanwhile, in large bowl beat eggs. Add beef, onions, water, soysauce, ginger, hot pepper, sesame oil, salt and pepper; mix well. Set aside.

On lightly floured surface, roll dough into log; cut into 16 pieces. Flatten each into disc. Keeping remaining discs covered, roll each into 6-inch (15cm) circle.

Place rounded 1/4 cup (50 mL) filling in centre of each disc. Gather dough up around filling; pinch at top to seal. Cut or pinch off extra dough. Press to flatten slightly. Reroll scraps to make 20 dumplings. (Make-ahead: Cover and refrigerate for up to 24 hours or freeze in airtight container for up to 1 month; cook frozen.)

In nonstick skillet, heat half of the oil over medium heat. Add dumplings, in batches, pinched side up and keeping separate. Add enough water to come three-quarters of the way up the side of dumplings, about 1 cup (250 mL). Cover and cook over high heat for 8 minutes or until water evaporates.

Uncover and cook over medium heat for about 5 minutes or until bottoms are golden and crusty. Repeat with remaining dumplings.

Dipping sauce:
Mix vinegar with soy sauce; divide among 8 to 10 small saucers. Sprinkle with sesame seeds (if using). Pass chili paste (if using) to add to sauce.