Improvised Dumplings!

A bundle of deliciousness (and vegetarian/vegan too!)

For the dough
-1 Cup flour
-Hot water

For the filling (Feel free to substitute, mix & match and experiment with stuff in your fridge)
The ingredients in bold are the ones used in this instructable
-Soy Sauce
-Ginger
-Garlic
-Lettuce (Use cabbage if you have it)
-Mushroom
-Zucchini
-Onion
-Capsicum
-Coriander
-Chilli
-Lime Zest (for a more Thai-inspired flavour)
-Lemongrass

Put the flour in a medium sized bowl and stir in a tiny amount of hot water at a time. You don't want the dough to be sticky, but you don't want it to be flaky either. The last pic in this step is too sticky and needed more flour. When it is about the right consistency, put it in the fridge. Be sure to cover it up or your whole dumplings will taste like fridge.

Now comes the ancient art of chopping things up really really small.
Once you have your veg all chopped up, grab another bowl and pour some soy sauce in. Stir in some minced ginger (and garlic if you wish) until there aren't any clumps. Mix your veggies in and be sure to separate the cabbage pieces because they have a tendency to clump together.

Pull off a chunk of the dough about the size of a table tennis ball. Roll it in a little flour and put it between two pieces of baking paper. Roll it out with a can, rolling pin or press it with your hands into a roughly circular shape. Repeat this until you run out of dough. If you find that it is sticking to the paper too much, try pressing it out on the floured palm of your hand or mixing more flour into the dough.

Start boiling a pot of water about now.
Put about one or two teaspoonfuls of the filling on one of the cases. The amount depends on how big you make the cases. Pinch the edges of the dough to the top to make the classic dumpling shape. Set it aside and repeat with the rest of the cases. If you have more mixture left over you can either eat it from the bowl like I do when waiting, or make some more cases which is quick as the refrigeration isn't really essential to the recipe.

When the pot is boiling, turn down the heat a little. Add however many dumplings you feel comfortable with cooking at a time, they should sink to the bottom. Stir them with a slotted spoon to make sure they don't stick together. When the last dumpling rises to the top, cook for a further 1-2 minutes, then fish them out.

I usually eat these with sweet chilli sauce. You can garnish them with a bit of coriander or spring onion if you want them to look fancy.