How to Make Chinese Dumplings (recipe) 饺子

How to Make Chinese Dumplings (recipe) 饺子

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/how-to-make-chinese-dumplings
Dumpling filling recipe: http://omnivorescookbook.com/recipes/moms-best-lamb-dumplings

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/how-to-make-chinese-dumplings

You might also like:
San Xian Potsticker with Pork, Shrimp and Shiitake Mushroom
http://omnivorescookbook.com/recipes/san-xian-potsticker-with-pork-shrimp-and-shiitake-mushroom

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