How to Make Chinese Dumplings (recipe) 饺子

Posted on: December 6, 2022 December 6, 2022
Categories: Chinese cuisine
Tags: asia, beijing, china, chinese, chinese food, Chinese Food (Cuisine), cooking (interest), Cooking Show (TV Genre), cuisine, Dough (Food), Dumpling (Type Of Dish), Healthy Diet (Diet), homemade, how to, How-to (Website Category), jiao zi, Jiaozi (Dish), Kitchen, recipe, shanghai, shui jiao, wrapper

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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source

Omnivore's Cookbook