6. Break the doughnut to get a long strip of dough. Pinch off regular segments and roll into little circles.
7. Fill the wrappers with meat mixture and set aside.
a. To make the dumplings, place a spoonful of filling in the center and pinch the center of both sides together.
b. Pleat the dumpling on one side only, to get its characteristic convex shape.
8. Bring a pot of lightly salted water to the boil. Add about 20 dumplings to the boiling pot. When the water comes back to a boil, add a cup of water. Repeat this once. After the second boiling, the dumplings should be cooked. Drain and serve with finely shredded ginger or minced garlic in black vinegar.