#So called because they are fried in very little oil, they will stick unless they are brown and crisp on the bottom before they are steamed.#
Sift the flour and salt into a large bowl and make a well in the center. Pour in the oil and add enough boiling water to make a pliable dough. Add about 4 tbsps water at first and begin stirring with a wooden spoon to gradually incorporate the flour. Add more water as necessary. Knead the dough for about 5 minutes and allow to rest for 30 minutes.
Divide the dough into 12 pieces and roll each piece out to a circle about 6 inches in diameter.
Mix all the filling ingredients together and place a mound of filling on half of each circle. Fold over the top and press the edges together firmly. Roll over the joined edges using a twisting motion and press down to seal.
Pour about Vs inch of oil in a large frying pan, preferably cast iron. When the oil is hot, add the dumplings flat side down and cook until nicely browned.
When the underside is brown, add about 3 fl oz water to the pan and cover it tightly.
Continue cooking gently for about 5 minutes, or until the top surface of dumplings is steamed and appears cooked. Serve immediately.
The pan used for cooking must have a flat base. Do not use a wok.
Make sure the dumplings are brown and crisp on the bottom before adding the water otherwise they really will be pot stickers!