| 1 | Mix flour and water. |
| 2 | Add more water a teaspoon at a time until dough cleans bowl. |
| 3 | Turn it out on a floured board; knead smooth. |
| 4 | Wrap in plastic wrap, and set aside for 20 minutes. |
| 5 | Brown and drain ground beef of all fat. |
| 6 | Wash and dry fresh spinach, or dry frozen spinach. |
| 7 | Combine with ground beef and remaining ingredients. |
| 8 | Mix well. |
| 9 | Form dough into a long roll 1 inch in diameter. |
| 10 | Cut or break into 1 inch sections. |
| 11 | With your hands or a large glass, flatten each piece into a circle 3 inches in diameter. |
| 12 | Place 1 tablespoon of filling in the center of each circle. |
| 13 | With a finger dipped in water, dampen the edge of the circle. |
| 14 | Fold the dough over the filling and press to seal. |
| 15 | Brush a nonstick frying pan with ?teaspoon oil. |
| 16 | Place the dumplings in the pan and brown them on each side. |
| 17 | Add enough broth or water to come up to a third of the height of the dumplingsl cover pan tightly, and steam until water is all gone - about 15 to 20 minutes. |
| 18 | Serve the dumplings hot or cold with sherry or vinegar for dipping |
