Authentic Chinese Dumplings - Beijing Ravioli

This is the real thing!
Thesw are easier to make than you think!

Ingredients:
2 1/4 cups flour, hi gluten or bread flour is preferred
3/4 cup hot water (+) plus no more than 1 tablespoon more
if the dough is too stiff to work
1 tbsp. vegetable shortening, Crisco
1 tsp. salt

Directions:
Mix all ingredients together until a dough forms,
it's best to use a food processor
because the dough will be hot!
Then kneed it by hand with as little
as possible flour until it's smooth.
This is a very stiff dough, don't add more than
1 tablespoon extra water
or it won't come out right!
Let rest, covered, for a minimum of 30 minutes .
Shape the dough into a log 1-1/2 inches thick .
Cut the log into 18-20 equal size pieces,
let rest 5 minutes then roll each piece
into 3-3 1/2 inch circles.
Fill with any number of fillings,
brush the edges with water, tuck,
roll and pinch together.
You now may place them on a sheet pan
lined with plastic wrap and freeze
them for future use, or,
place 6 or so in a non-stick pan with
1 tbsp. of vegetable oil and 1/4 cup water.
Place the flat side down, turn on the heat
to medium and cover loosely
so that steam may escape.
Cook until the water evaporates
and the bottoms of the raviolis
begin to crisp and turn golden brown.
Serve with a soy-based dipping sauce.