Lazy pork dumplings in flavored broth

Mix all-purpose flour, a big pinch of salt and warm water with a wooden spoon into a very sticky dough ball.

Add more flour and knead by hand, adding a few tablespoons at a time, until soft and supple but not sticky.

Wrap in plastic and rest at room temperature about an hour, or refrigerate if making ahead.

Mix ground pork with crushed garlic, grated ginger, sliced green onions and chives, kosher salt, black pepper, Korean chili flakes, a splash of soy sauce and about a teaspoon of sesame oil, using forks until just combined; cover and chill.

Optionally flavor chicken broth with vinegar, a little soy sauce and a big pinch of Korean chili flakes.

Roll a quarter of the dough on a floured surface to the thickness of a thumb, then with a rolling pin into a band about 3 inches wide and 15 to 16 inches long; dust with flour and flip.

Lightly moisten the surface with cold water; with wet fingers lay the filling down the middle about a thumb thick, fold the dough over along the length and press to seal.

Trim the excess with a bench scraper or pizza wheel, dust with flour, roll seam side down, and press firmly with the floured side of the hand to divide into 16; cut apart.

Brown seam side up in a little oil over high heat a minute or two, flip, pour in the broth, cover and boil on high about three minutes until cooked through.

Serve in a shallow bowl with all the broth, more chili flakes and green onion tops.