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

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

❤︎❤︎❤︎
Follow Omnivore’s Cookbook on

Facebook: http://www.facebook.com/omnivorescookbook
Twitter: https://twitter.com/omnivorcookbook
Pinterest: http://www.pinterest.com/OmnivorCookbook/
Instagram: http://instagram.com/omnivorescookbook
Google+: https://plus.google.com/+MaggieZhu/posts
❤︎❤︎❤︎