Make the dough. I have to say that I make the dough together and dumplings, and the dumplings, so that the recipe will turn out more than 4 servings. The filling is approximately 4 servings. For the dough in a bowl pour water, add salt, a little whisk and begin to gradually add the flour. Stir with a whisk as it ceases to handle, put the dough on the table and continue to knead by hand. Flour may need a little more, the dough should knead until a smooth, elastic firm dough that will not stick to hands. Put the dough in a bowl, sprinkled with flour, cover with a towel and let rest while making the filling.

Filling. Put to boil water in 2 pots. Chinese cabbage coarsely chop.

In one of the pots of water and salt to boil her cabbage for 1 minute, drain in a colander and cool the cabbage under cold running water. Squeeze it well. Right hand press, don't be afraid, nothing will happen! ))

And chop it up very fine.

Throw the shrimp in boiling salted water in the second pot. I had peeled cooked frozen shrimp. To defrost, i.e. bring to a boil, boil 30 seconds, drain and cool under cold water. And too finely chopped.

Mix shrimp and Chinese cabbage, pepper to taste, potseluem soy sauce, also to taste.

From the test cut pieces and floured table thinly roll out with a rolling pin (also floured). Cut out small circles with a cookie cutter or a glass. On each circle put the filling. In my circles, the filling was a little less than a teaspoon. And form the dumplings.

Boil, dropping in boiling salted water, 10 minutes after will emerge. In the water, you can optionally add a Bay leaf and black pepper.

Served with either soy sauce or vegetable margarine if as meatless meals, or with butter or sour cream - if as a regular meal. Sprinkle with freshly ground pepper. Bon appetit!