For the dough: 3 cups flour 1 tsp salt 1 cup water Mix well in a bowl and knead with your hands, set aside for half an hour and roll out in a pasta machine to a thickness of 1 mm. Cut out circles with a diameter of 10 cm.
For the filling: 250 g ground chicken 1 chopped green onion 1 heaped tbsp chopped cilantro 1/2 tsp grated ginger 1/2 tsp yuzu zest 1 tbsp white sugar 1 tbsp soy sauce 1 tbsp sesame oil
Mix all the ingredients in a bowl.
Fill the center of each circle of dough with a teaspoon of the filling, close the edges while tightening in a circular motion and cut off the remaining dough. Heat a little oil in a pan, fry the dumplings with the folded side facing down, when golden add 1/3 cup of water and cover with a lid. Steam for a few minutes until the dough becomes soft. If the water runs out, add more, but not too much. Serve with a little chili oil, soy, chopped coriander and black sesame seeds.
