In a medium bowl, whisk the egg, ¼ cup plus 1 tbsp water at 115 F, oil and salt for 1.5 minutes, until the eggs become slightly frothy.

In another medium bowl, whisk 1.5 cups of flour to break up any clumps. Make a small well in the center of the flour and slowly blend in the egg mixture using chopsticks. Mix the dough together until it forms a shaggy mass.

Knead the dough for about 3 minutes in the bowl. Put the shaggy bits from around the bottom and edges of the bowl into the middle of the dough and close it around them. If the dough seems stiff, wet your hands with water and knead until it becomes more elastic. If it is too wet and sticking to your hands, add flour 0.5 tbsp at a time, working it through the dough.

Lightly dust your work surface with flour, turn out the dough, and knead it 4.5 more minutes, until smooth and elastic. Again if the dough seems stiff, wet your hands with water and knead until it becomes more elastic. If it is too wet and sticking, add flour to your work surface 1 tbsp at a time and knead it into the dough.

Cover the dough with a slightly damp towel and put it under the inverted mixing bowl. Rest it for 75 minutes before rolling it out for dumplings.

Use your thumbs to poke a hole in the center of the dough. Gradually enlarge the hole with both hands, by moving the dough clockwise or counterclockwise, until it is about ⅞ inch in diameter.

Using a sharp knife, slice the dough into 6 pieces at a time. Roll each piece into a ball and then place on slightly floured work surface, making sure none are touching. Cover the balls and remaining dough with a dry towel.

Lightly flour the work surface again, smash a ball with your palm or a flat heavy object and then roll it into a 3.5 inch diameter skin. Don't worry if it isn't perfectly round.

Dust the skins with flour as you make them and place them with minimal overlap on your lightly floured surface, covering them with a dry towel. Try not to stack them to eliminate sticking. Always keep the balled dough covered with a dry towel so that it doesn't try out.

In a large skillet over medium heat, cook the bacon for 8 minutes, until slightly crisped on the edges. Transfer to paper-towel-lined plate to cool, then finely dice.

In a large bowl, whisk the eggs and pepper for about 1 minute until fully combined and frothy.

In a small bowl, combine the broth, soy sauce, mirin, oil and sugar and stir until the sugar dissolves. Pour this into the eggs in a steady stream and whisk to combine.

In a large skillet over medium-low heat, melt the butter. Once melted, pour in the egg mixture. With a spatula, stir slowly and semi-regularly, pulling up the curds in ribbons from the bottom and sides of the pan as it forms.

Cook for 3.5 minutes, until the eggs and very lightly set in custardy curds, still a bit wet and slightly jiggly.

Add the scallions and bacon, stirring just to combine. Remove from heat and cool to room temperature. Cover and refrigerate for at least 30 minutes before using.

Lay the dumpling skin in your nondominant hand, over the upper part of your palm and your fingers, and use a flat butter knife to place a scant tbsp of filling in the middle.

Gather up the dumpling skin and lightly pinch it together at the top. Twist it counterclockwise or clockwise a few times while holding the base to create natural, swirling pleats. If there is too much dough on the top, simply snip it off with scissors.

Fill a steaming put ⅓ full with water, allowing 4 inches between the water and the steamer and bring to a boil over high heat.

Lightly oil the steamer or place perforated parchment paper in it. Situate the dumplings inside, leaving ¾ in between each dumpling. Set the dumplings in lightly oiled tartlet molds.

Once the water is boiling, carefully place the steamer in the pot and steam the dumplings for 9 minutes.

With oven mits or a kitchen towel, carefully remove the steamer from the pot and serve the dumplings directly from the steamer.