Mongolian Dumplings

Description

 * Makes 24 dumplings.

Dough

 * 2 cups flour
 * 1 cup water

Filling

 * 1 pound ground beef
 * 1 small onion, finely chopped
 * 3 cloves garlic, finely minced
 * 1 teaspoon salt
 * soy sauce for dipping

Directions

 * 1) Mix the flour, water and salt into a smooth ball of dough.
 * 2) Set aside to rest for 20 minutes.
 * 3) On a lightly floured surface, shape the dough into a long cylinder.
 * 4) Slice the dough into 24 equal pieces.
 * 5) Roll each piece into individual disks about ⅛" thick.
 * 6) For fried dumplings, place about 1 tablespoon of meat in the center of the disk of dough.
 * 7) Fold in half and pinch the edges to seal.
 * 8) Deep fry in hot oil until golden brown on both sides, turning once.
 * 9) Drain on paper towels.
 * 10) For steamed dumplings, place about 1 tablespoon of meat in the center of each disk of dough.
 * 11) Pinch the edges of the dough together to form tiny pleats, shaping the dumpling into a small purse that resembles a bulb of garlic.
 * 12) Place on a steamer rack in a large kettle filled with 1" of water.
 * 13) Cover and steam for about 20 minutes, until tender.
 * 14) Serve hot with soy sauce for dipping.