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Combine flour, water, yeast, sugar and salt to make the dough
Mix until a sticky dough forms
Cover and leave somewhere warm about 2 to 2½ hours around 28 to 30°C until bubbly, or cold ferment overnight in the fridge for better flavour
In a bowl combine beef filling ingredients and mix in one direction until sticky
Fold through handful of spring onion with sesame oil
Cover and chill filling in fridge for 30 mins until cold
Oil your hands well and take about 100 g dough
Flatten dough in your palm and pull edges to form a loose ball shape
Flatten dough on oiled palm like a little circular pizza, about 1cm thick
Add 3 heaped tbsp filling and a small handful of sliced spring onion
Fold dough around filling and flatten into a thick hockey puck dumpling shape
Heat a pan with a thin layer of oil
Cook two dumplings at a time, browning each side about 2 minutes
Cover with lid briefly to help the centre warm
Lower heat, add 2 tbsp water and cover
Steam for 5 minutes so the filling cooks through
Remove lid and increase heat again to crisp both sides
Serve hot with Dudu Master Chilli Oil and Chinese black vinegar