1-First, make the dough by combining 5 cups (625g) of all-purpose flour, 1 teaspoon salt, 1 egg, and 1 cup milk in a bowl or stand mixer on low speed. Gradually add ½ cup water as needed and knead for 5-7 minutes until it’s elastic and soft, then let it rest covered for up to 1 hour. This step ensures your wrappers hold up well during cooking. Add water slowly to avoid a sticky mess, as this keeps the dough just right.

2-Next, prepare the filling by mixing 2 lbs (1kg) ground beef, ¼ cup minced yellow onion, 4 grated garlic cloves, ½ cup water, 3 teaspoons salt or seasoned salt, 2 teaspoons garlic powder, 1 teaspoon coriander seed if you like, and 1 handful finely chopped fresh cilantro until it’s well combined. The water in the filling helps keep it juicy, so don’t skip that. Once mixed, divide the rested dough and roll it into thin circles on a floured surface, using a 2.5-inch round cutter for the wrappers.

3-Then, place about ½ tablespoon of filling on each dough round and pinch the edges to seal them into shape. Arrange the dumplings on a floured baking sheet and you can freeze them for at least 3 hours or cook right away. For cooking, choose your method: boil for 10-15 minutes in water with bay leaves, black peppercorns, and salt; steam for 15 minutes; or pan-fry by heating olive oil and cooking for 2 minutes before adding water and covering for 10 minutes. Serve with butter, sour cream, or a dipping sauce of soy sauce, rice vinegar, and sesame oil.