Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (180ml) hot water
  • ½ teaspoon salt
  • 8 oz (225g) firm white fish, skinless and boneless
  • 1 tablespoon ginger, finely minced
  • 2 green onions, finely chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Soy sauce for dipping
  • Sliced chili (optional)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Gradually add hot water while stirring until a shaggy dough forms.
  3. Knead for about 5-7 minutes until smooth; cover and let rest for 30 minutes.
  4. Finely chop the fish and place it in a bowl (or food processor).
  5. Add ginger, green onions, cilantro, sesame oil, soy sauce, salt, and pepper. Mix until well combined.
  6. Divide the rested dough into small pieces (about 1 inch each).
  7. Roll each piece into a thin circle (about 3 inches in diameter).
  8. Place a tablespoon of filling in the center; fold the dough over and seal by pinching the edges tightly.
  9. Line the steamer basket with parchment paper and arrange the dumplings in a single layer.
  10. Bring water to a gentle boil in a pot and place the steamer basket over the pot.
  11. Steam the dumplings for about 10-12 minutes until cooked through and slightly translucent.
  12. Remove the dumplings with care, serve with soy sauce and sliced chili for dipping.