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Place the flour on a wooden pastry board, add the cold water in two or three additions and knead until a dough forms.
Wrap in plastic wrap and set aside on the bench for 20 minutes.
Add all the filling ingredients apart from the stock to a blender along with 1 teaspoon of water and blend until smooth.
Blend in the stock and refrigerate, covered, until needed.
Roll the dough into a long rope on a floured benchtop and cut into 15 pieces of about 10g each.
Using a rolling pin, roll each piece into a circle about 10cm in diameter, with the skin thicker in the middle and quite thin at the edges.
Portion the meat mixture and place in the middle of each skin.
Bring up the sides and pinch to close the dumplings, ensuring that the dumpling are sealed and that there are no holes in the skin.
Add the dumpling to a bamboo steamer lined with baking paper (with holes poked in the paper to allow the steam to circulate) and steam for about 8–10 minutes over a saucepan of boiling water.
Do not overcook as the skins may split.
Once cooked, serve immediately with the black vinegar and finely sliced ginger.