Start by putting roughly 2 cups of water in pot and start heating it up. The extra water is to account for evaporation as well as potentially needing extra. While the water is boiling sift out the flour and put it in a bowl.
Once the water is boiling, slowly add the water to the flour while mixing. Once all the water is added, collect all the bits and knead everything together. The dough will originally look like there isn't enough water. Knead for about two minutes and then put into the Zip Lock Bag. Leave for 15 minutes to 2 hours, I normally do about an hour.
At this point the dough should be a bit elastic, take a bit of flour and flour the work space. Roll out the dough so that it is very thin and use a glass to cut circles out of the dough. Add about one teaspoon of filling and fold over.
Grab a big pan, put some olive oil and water in with the dumplings, cover the dumplings with a lid for a few minutes to let them steam, once cooked take off the lid and let the water evaporate to get the dumplings to be nice and crispy.