In a large bowl stir together flour and salt. Make an well in the flour mixture and pour the lightly beaten egg into it.
Then using your hands, fold the flour mixture into the egg until uniform and crumbly.
Gradually add 1/4 cup water. Mix using your hands until the dough starts to form.
If the dough is too dry, add a bit more water; if the dough is too sticky add a bit more flour.
Knead the dough a few times and form it into a ball. Cover and refrigerate for 15-20 minutes.
In the meanwhile, prepare the filling by mixing together meat, onion, egg, salt and pepper.
Roll mixture into about 50 meatballs, cover and refrigerate until needed.
On a floured clean surface, divide the dough and roll out one piece with a floured rolling pin until it is about a 14 inch circle.
Using a 3 inch wide cookie cutter (or cup) and cut dough into rounds.
Form any remaining dough into a new ball, roll out again, and continue cutting rounds.
Repeat with the remaining half of the dough.
To assemble: Cover a large baking sheet with wax paper and set aside.
Take one dough round and place one of the meatballs youve prepared in the center.
Fold the dough in half, and firmly press the edges together around the filling to seal the dumpling, creating a shape that looks like a half-moon.
Then, take the two corners of the dumpling and seal them together, to make a saucer-shaped dumpling.
Place it onto the baking sheet and repeat with remaining dumplings. Place side by side (do not overlap) and refrigerate immediately.
To cook: gill a large pot with water and bring to a boil. Add a pinch of salt.
Drop dumplings in one by one, in the boiling water. Cook for 7-10 minutes, checking by taking one out to cut open to test if meat is cooked.
Serve with your choice of toppings such as hot sauce, bacon bits, green onions, sour cream, ketchup or your choice of deliciousness.