Chinese Chicken & Pork Dumplings

I must say these are very tasty
FILLING:
- 150 g ground pork
- 150 g ground chicken
- 1 Tbsp Soy sauce
- 1 Tbsp oyster sauce
- 1/2 tsp sesame oil
- 1 Tbsp Fresh ginger finely chopped
- 6 mushrooms chopped
- 1/2 can water chestnuts chopped fine
- 3 green onions finely chopped
METHOD:
Place all ingredients in bowl and mix well

DIPPING SAUCE:
- 4 Tbsp soy sauce
- 1/2 tsp chilli flakes
- 2 Tbsp fresh ginger chopped finely
- 1 Tbsp sugar or to taste
METHOD:
Place all ingredients in bowl, mix and set aside

DUMPLINGS (this makes about 16 dumplings):
- 1 3/4 C flour
- 1/2 C water (or adjust to make sticky dough)
METHOD:
- Mix well together in bowl
- Turn out onto lightly floured surface and knead to 2 min.
- Warp in plastic and let sit for 10 minutes.

FILL DUMPLINGS
- Take half of dough and roll between hands to make 25mm dia. log
- cut 25mm length off and ball in hands
- roll out on lightly floured surface to make thin patty about the size of your hand.
- holding the patty in one hand, spoon 1Tbsp filling into patty and seal to other edge with a little water.
- make double fold along edge and place on sheet (sealed edge up)
- repeat until done.

COOKING DUMPLINGS
- heat large frying pan to med-high heat
- add 2 Tbsp vegetable oil to pan
- add dumplings to pan (careful of hot oil).
- fry until bottoms of dumplings are golden brown ( 2-3 minutes)
- add 250ml water and cover with tight fitting lid. Cook an additional 6-8 minutes.
- Place dumpling on serving platter and serve.