Jiaozi - Chinese Dumplings

Dough3 cups all-purpose flourUp to 1 1/4 cups ice cold water 1/4 teaspoon saltFilling1 cup ground pork or beef1 tablespoon soy sauce1 teaspoon salt1 tablespoon Chinese rice wine or dry sherry 1/4 teaspoon freshly ground white pepper, or to taste3 tablespoons sesame oil 1/2 green onion, finely minced1 1/2 cups finely shredded Napa cabbage4 tablespoons shredded bamboo shoots2 slices fresh ginger, finely minced1 clove garlic, peeled and finely mincedIn a large bowl, stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.While the dough is resting, prepare the filling ingredients. Put meat in a large bowl; add the soy sauce, salt, rice wine and white pepper, stirring in only one direction. Add the sesame oil, green onion, cabbage, bamboo shoots, ginger and garlic, stirring in the same direction, and mix well.To make the dumplings: Knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.To cook: Bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add a half cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.Makes 60 dumplings.Nutrition values per dumpling: 62 calories, 4 g fat (1 g saturated), 5 g carbohydrates, 1 g fiber, 2 g protein, 5 mg cholesterol, 31 mg sodium.About.com