|Boiling water||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs), sifted|
|Egg||1 , beaten (slightly)|
|Broth||6 Cup (96 tbs)|
Pour the water into a one-quart bowl.
Add the flour all at once, stirring rapidly.
Grease a board with salad oil and place dough on it.
Knead until smooth.
Allow to cool.
Divide in quarters.
Divide each quarter into four pieces.
Shape each piece into a ball and flatten with greased hands.
Put on the greased board and roll until paper thin, about 3 inches in diameter.
Place one rounded teaspoon of filling on each circle.
Brush the edge of the circle with the egg and fold in half diagonally, pressing the edges together with the fingers.
Bring the broth to a boil.
Drop Suy Gow in and allow the broth to come to a boil again.
Boil for 8 minutes or until the dumplings float to the surface