1 lb. lean ground beef
2 tbsp. soy sauce
1 sm. green pepper, chopped
1/2 stalk celery, diced
Salt to taste
4 water chestnuts, sliced
2 tbsp. dry sherry
1 1/2 lg. onions, chopped

HOT WATER DOUGH:

3 c. flour
1 c. hot water, about

ZING:

Equal parts vinegar & soy sauce

Brown the beef; pour off the fat, stir in the soy sauce and sherry and simmer a minute or two. Add the vegetables and cook a few minutes so they remain crisp. Season with salt if necessary. Pour into strainer and allow to cool and drain whole making dough. Use as a filling.

Prepare hot water dough. As you pour water into the flour, stir with fork until it gathers into sticky balls. Use hands to gather all the dough into 1 ball and then knead for about 5 minutes until dough is smooth. If necessary, use flour in kneading. Shape into balls and place on plate with cover to keep dough from drying out. Break off pieces about the size of a golf ball. Flatten with hand and then roll out on floured surface to a circle, turning and flouring as necessary. Circle should be perfect circle between 7 1/2 and 8 inches.

Fill this circle with 1/2 cup filling and fold over dough like a half moon. Then press edges together, pleating them at the same time so the edges look ruffled when you are finished. Flatten slightly and cover until several dumplings are ready to be cooked.

Either saute in a little hot oil on both sides and on bottom until golden brown or steam over hot water for 20 minutes. Makes 10 large dumplings or 25 small ones.

"Zing" can be poured into the dumpling after the first bite is taken.