Add warn water to the flour gradually, mix and knead to achieve the firmness of dough is same as firmness of your earlobe. (*This is traditionally taught.) It is a bit dry to the touch. Make about 2cm balls.
Cook the dumplings in rapidly boiling water. When the dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.
Place all sauce ingredients in a saucepan and cook over medium heat constantly stirring until thick.
Put the dumplings on skewers, 4 per skewer. Then you may wish to grill them on a grill pan to burn the dumplings slightly, but it is optional.
Pour plenty of the sauce over the dumplings.
