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How to Make Chinese Dumplings (recipe) 饺子

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Published on Feb 19, 2015

The dough can be used for both boiled dumplings and potstickers. The dumpling wrappers are tender and thin, with a silky mouthfeel.

Print recipe at: http://omnivorescookbook.com/recipes/...
Dumpling filling recipe: http://omnivorescookbook.com/recipes/...

Ingredients:
500 grams (4 cups / 18 ounces) all-purpose flour
265 milliliter (1 cup plus 2 tablespoons / 9 ounces) water (room temperature)
About 4 cups preferable dumpling filling

I strongly recommend you to read my original post before cooking. It contains a lot of notes and information about cook, store, deal with leftovers etc.
Find more information at http://omnivorescookbook.com/recipes/...

You might also like:
San Xian Potsticker with Pork, Shrimp and Shiitake Mushroom
http://omnivorescookbook.com/recipes/...

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Visit my blog to get more delicious Chinese recipes!
http://omnivorescookbook.com/
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