Mix flour and water. Add more water a teaspoon at a time until dough cleans bowl. Turn it out on a floured board; knead smooth. Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh spinach, or dry frozen spinach. Combine with ground beef and remaining ingredients. Mix well.
Form dough into a long roll 3 cm in diameter. Cut or break into 3 cm sections. With your hands or a large glass, flatten each piece into a circle 8 cm in diameter. Place 1 tablespoon of filling in the center of each circle. With a finger dipped in water, dampen the edge of the circle. Fold the dough over the filling and press to seal.
Brush a nonstick frying pan with half teaspoon oil. Place the dumplings in the pan and brown them on each side. Add enough broth or water to come up to a third of the height of the dumplings. Cover pan tightly, and steam until water is all gone about 15 to 20 minutes. Serve the dumplings hot or cold with sherry or vinegar for dipping.