Makes about 40 small dumplings
For the dough:
- 3 cups all-purpose flour
- ¾ cups water
- ¼ teaspoon salt
For the filling:
- 1 pound ground beef
- 2 bunches scallions, finely chopped
- 1 teaspoon grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon water
- 2 teaspoons oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon turmeric powder
- ¼ teaspoon chili powder
Combine the dough ingredients. Knead until smooth and flexible, cover and rest for 45 minutes. Divide into small balls, taking a teaspoon of mixture at a time. Sprinkle the surface and dough balls with flour to prevent sticking. Roll into flat disks of about 4 inches in diameter.
Mix the filling ingredients together in a large bowl. Put a teaspoon of the mixture in the middle of the dough disk. Gather the disk edges by pinching with your right thumb and index finger, and pinch together to make a purse shape.
Place in a well-greased steamer for 15 minutes, until soft and tender.
Serve immediately with your choice of chutney or chili sauce.