* salt soy sauce cooking wine vinegar sesame oil chicken essence (chicken stock/bouillon) Note: the amount of the seasonings listed above can be appropriately used according to one's personal taste.
* Step 1: Take 3 bowls of flour and pour into a small basin. Add in some salt and stir it well. Make a hole in the middle and gradually add small quantities of water until it forms into small pieces. Sprinkle some more water on the flour pieces and stir by hand to form a paste on a board and smooth it out. Put it into the basin to be fermented. * Step 2: Clean the meat and chop it. Put into a basin or dish. Clean and chop the ginger and the green onion. Place into separate dishes. * Step 3: Add some cooking wine, soy sauce, salt, chicken essence, ginger and green onion into the ground meat. Stir it well and pour into a dish. * Step 4: Take out of the flour paste and place on the board. Sprinkle some flour on it. Rub it by hand again. Cut a small section from the paste to be rubbed into a stick. Cut the flour stick into small dough. Roll it flat with a rolling pin. Place into a dish on top of each other, with corn starch in between to prevent each piece from sticking to each other. * Step 5: Pick some fillings prepared before and put at the center of the wrapper (less filling should be put if you are a green hand). Fold and pinch the wrapper from the middle to the two outer sides. Put the pinched side on the forefinger. Clasp the hands and pinched it hard. A meniscus shaped one is out. * Step 6:Place a wok over high heat. Fill it with water. Add in the dumplings one by one until the water is boiling. Add in 1/4 table spoon of water when it boils. Repeat this twice again. Turn off the heat. * Step 7: Scoop out the boiled dumplings with