How to Make Chinese Dumplings from Scratch
"The ultimate guide to making Chinese dumplings from scratch. The dough can be used for both boiled dumplings (shui jiao, ??) and potstickers (guo tie, ??). The dumpling wrappers are tender and thin, with a silky mouthfeel...."
INGREDIENTS
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500 grams (4 cups / 18 ounces) all-purpose flour ((*see footnote 1))
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265 milliliter (1 cup plus 2 tablespoons / 9 ounces) water ((room temperature))
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About 4 cups preferable dumpling filling (refer to lamb with vegetables, kimchi pork, or pork, shrimp and mushrooms)
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