Instructions: Filling: Chop the tzukini, add 1 teaspoon salt and let sit for 1 minute, squeeze out the excess water. Mix the squeezed tzukini and pork and the rest of the materials well in a bowl.

Skin: In a bowl add flour and water and knead into a smooth dough. Let is stand for 10 minutes. Roll the dough into a long baton-like roll and cut it into small pieces. Use a rolling pin to roll each piece to a thin circle. Place filling in each flattened piece of dough. Fold dough over stuffing and crimp edges closed.

Boil: Boil 10 cups water and add dumplings; stir to prevent dumplings from sticking together. Bring up to a boil, add 1/2 cup cold water, and bring up to boil again (three times). Use big skimming spoon to scoop up the dumplings into the colander; drain the water out.

Serving: Use soy sauce, vinegar, sesame seed oil, and a lot of garlic.

Comments: If using ready-made skins, seal the edges of the skins with water.

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