Steps:
1. Prepare the Dough:
Mix the Ingredients: In a large mixing bowl, combine 400g of flour with 220ml of water. Stir the mixture until a dough begins to form. The dough should be soft but not too sticky.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour as needed.

Rest the Dough: Place the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rest for 30 minutes. This resting period allows the gluten in the dough to relax, making it easier to roll out later.
2. Prepare the Filling:
Chop the Green Onions and Garlic: While the dough is resting, finely chop the green onions and mince the garlic cloves.
Mix the Filling: In a large mixing bowl, combine the minced beef with the chopped green onions and minced garlic. Add 2 teaspoons of salt, a pinch of black pepper, and 1 tablespoon of soy sauce. Mix the ingredients thoroughly until well-combined. The soy sauce will add a rich, savory flavor to the beef.
Optional Step: If you prefer a smoother filling, you can pulse the mixture briefly in a food processor to further combine the ingredients.
3. Shape the Dumplings:
Divide the Dough: Once the dough has rested, divide it into small equal portions, about the size of a golf ball. You should have enough dough to make approximately 20-24 dumplings.
Roll the Dough: Using a rolling pin, roll each portion of dough into a thin circle about 8-10 cm in diameter. Try to keep the edges slightly thinner than the center, as this will help when sealing the dumplings.
Add the Filling: Place about 1 tablespoon of the beef filling in the center of each dough circle. Be careful not to overfill, as it can make sealing the dumplings difficult.

4. Seal the Dumplings:
Fold and Seal: Fold the dough over the filling to form a half-moon shape. Press the edges together to seal the dumpling tightly. You can crimp the edges by pleating them for a more decorative look or simply pinch them shut. If the edges are not sticking, lightly moisten them with water.
Repeat the Process: Continue filling and sealing the remaining dumplings until all the dough and filling have been used.
5. Cook the Dumplings:
There are several ways to cook the dumplings depending on your preference.

Option 1: Steam the Dumplings

Prepare a Steamer: Line the bottom of a steamer with parchment paper or lightly oil it to prevent sticking. Place the dumplings in the steamer, ensuring they don’t touch each other.
Steam: Steam the dumplings over boiling water for 10-12 minutes, or until the dough becomes translucent and the beef is fully cooked through.
Option 2: Boil the Dumplings

Boil the Dumplings: Bring a large pot of water to a boil. Gently drop the dumplings into the water, stirring gently to prevent them from sticking to the bottom.
Cook: Boil the dumplings for 8-10 minutes. They will float to the surface when they are cooked. Remove the dumplings with a slotted spoon and drain.
Option 3: Pan-Fry the Dumplings