Instructions: Mix flour and water to form dough; knead till smooth and elastic; Cover with damp cloth and let rest for 20 minutes. Thaw spinach and squeeze out moisture. Combine filling ingredients and mix gently, but well, by hand. Combine sauce ingredients in a small jar and shake well. Roll out dough to about 1/8 inch thick. (I use the 5 setting on an Italian pasta machine) and cut into 3 inch circles; place about 1 1/2 tsp of filling in center of circle; fold dough in half, pinch together at center; make 3 pleats on each side and pinch along the top to seal edges together; form into a half moon shape; place on floured surface and cover with a dry towel; make remaining dumplings. Heat skillet and coat liberally with oil; arrange dumplings in pan with flat side down; brown lightly. Using 1 cup of stock for each 20 dumplings, add the stock, cover and cook over medium heat until all the liquid is absorbed; dribble 1 t bsp oil in skillet, shake gently to loosen dumplings and let brown for 1 minute; invert onto a platter and serve with the dipping sauce.

Yield: about 4 1/2 dozen.

Note: Can be frozen on cookie sheets and then put in zip-lok bags. DO NOT THAW before cooking. STEAMED

DUMPLINGS: Same as fried except use cold water when making the dough.

To cook, line a steamer rack with a damp towel; bring water to a boil; place dumplings on the damp cloth, cover and steam for 15 minutes; serve hot with dipping sauce. BOILED PORK DUMPLINGS: Same as fried except pleats are omitted; instead, when dough is folded in half, pinch along the top to seal. Bring a large pot of water to a boil; drop dumplings in one at a time, stirring gently to prevent sticking; when water returns to a boil, add 1 cup of cold water; repeat twice more. Dumplings will float when cooked. Arrange cooked dumplings on a platter and drizzle with dipping sauce; sp rinkle with thinly sliced scallions if desired.

Note: Use fresh pork and spinach if freezing the dumplings. Start fry cooking process while the dumplings are still frozen. Steamed and boiled dumplings should be thawed. If using 2 cups chives, omit spinach and scallions.

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