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:
Dumpling filling recipe:
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
You might also like:
San Xian Potsticker with Pork, Shrimp and Shiitake Mushroom
Visit my blog to get more delicious Chinese recipes!
Follow Omnivore’s Cookbook on
Chinese food,recipe,how-to,Chinese Food (Cuisine),Jiaozi (Dish),Dumpling (Type Of Dish),Cooking (Interest),China,Asia,Shanghai,Beijing,jiao zi,shui jiao,Dough (Food),How-to (Website Category),Cooking Show (TV Genre),Chinese,cuisine,wrapper,homemade,Kitchen,Healthy Diet (Diet)
Video Source & Full Credit