FORM THE DUMPLINGS
Whisk 1 egg in a bowl to create an egg wash. Lightly flour a working surface, and use a rolling pin to flatten the dough. Use the top of a cup or bowl (approx. 5 in in diameter) as a “cookie cutter” to cut the dough into your dumpling shells. Spoon 1-2 tbsp of mixture into the center of the circle, and use a brush to apply egg wash to the sides. Fold over one side of the dumpling to make a half circle shape, and use your fingers to pinch together the top of the dumpling.

STEAM & SERVE
Bring 2 inches of water to a boil (preferably in a wok) and place dumplings in a steamer basket on top of the boiling water. Cover and steam for 10 minutes over high heat. Top with your favorite garnish (sesame seeds, jalapeno, radish) and dip in your favorite sauce (hoisin, sriracha) and enjoy!

INGREDIENTS
4 cups flour
2 tsp salt
1.25 cups warm water
1 egg
3 tbsp minced ginger
1 bunch scallions
½ garlic bulb, peeled and minced
1 lb ground chicken
1 tbsp chili flakes
¼ cup soy sauce
3 tsp sesame oil
Salt & pepper to taste

MAKE THE FILLING
In a pan, heat 3 tbsp sesame oil over medium heat. Add in the minced garlic and ginger and stir for approx. 4 minutes. Add in the ground chicken, minced scallions, soy sauce, chili flakes, salt & pepper to taste, and stir for another 5-7 minutes until the chicken is cooked through. Set to the side and let cool while you prepare the dough.

ROLL THE DOUGH
Place 2 tbsp salt and 4 cups of warm water in a mixing bowl and stir together. Pour in 1.25 cups hot water and knead together with your hands to form a large ball of dough. Divide the dough into 4 smaller balls, and set 3 to the side, covered with a damp towel.