Chinese Dumplings from Scratch

Instructions

1. 1

   Add flour into a large bowl. Slowly pour the water into the bowl, mixing together with chopsticks.

2. 2

   When water is mixed with flour, dust hands with flour and knead to form dough. The dough should be tough and lift easily from the bowl without sticking.

3. 3

   Dust working surface and hands with flour. Transfer dough and knead until surface becomes smooth, about 10 minutes.

4. 4

   Dust a large bowl with flour and transfer dough into it. Cover with a damp dish towel and lid or plastic wrap. Let rest for 2-5 hours.

5. 5

   After resting, the dough will be softened with a smooth texture. Knead on a floured surface for another 3-5 minutes until it hardens again. Rest for 30 minutes or longer.

6. 6

   During resting time, prepare your dumpling filling.

7. 7

   Slice 1/6 of the dough and keep the rest covered. Roll into a long stick about 2.5-3 cm (1 inch) in diameter.

8. 8

   Cut the dough stick into about 12 small pieces, each weighing 12-14 g.

9. 9

   Dust both sides of each piece with flour. Press into a round disc and roll with a rolling pin into a wrapper about 7 cm in diameter and 1 mm thick, with edges thinner than the center.

10. 10

    Work quickly as wrappers dry out fast. If they dry, brush edges with water to help seal.

11. 11

    Place about 1 tbsp filling in the center of the wrapper. Fold and seal edges, ensuring filling doesn't touch the sealing area.

12. 12

    For boiled dumplings: Bring a large pot of water to boil. Add dumplings one at a time, stirring gently until water boils again. Cook until dumplings float, swell, and become slightly transparent, about 1 minute after floating. Transfer immediately.

13. 13

    For potstickers: Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Place dumplings pleat side up. Add 2 tbsp water, cover immediately, and reduce to medium heat. Cook 3-4 minutes until water evaporates and bottoms are golden.