Stir hot water gradually into flour in a bowl until incorporated.
Knead dough on a floured surface for eight minutes until smooth.
Rest dough in a bowl under a damp towel for 20 minutes.
Thoroughly mix all stuffing ingredients in a separate bowl.
Knead rested dough again for five minutes until smooth.
Shape dough into a roll 23cm long and 2.5cm in diameter.
Slice roll into 16 pieces and roll each into a 9cm round pancake.
Place skins on a floured tray and cover with a damp towel.
Place two teaspoons of filling on each skin and moisten edges.
Fold dough and pleat edges to seal into a pasty shape.
Keep finished dumplings on a floured tray under a cover.
Heat oil in a large lidded frying pan until very hot.
Brown dumplings for two minutes, add 75ml water, cover, and simmer for 12 minutes.
Combine all dipping sauce ingredients in a small bowl.
Remove dumplings with a slotted spoon and serve with sauce.