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
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
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San Xian Potsticker with Pork, Shrimp and Shiitake Mushroom
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