Chinese Dumplings from Scratch

Ingredients

• 500 g (4 cups) all-purpose flour
• 265 ml (1 cup plus 2 tbsp) room temperature water
• 4 cups dumpling filling of choice
• Dipping sauce of choice
• Oil for cooking potstickers

Instructions

1. Add flour into a large bowl. Slowly pour the water into the bowl, mixing together with chopsticks.
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. Dust working surface and hands with flour. Transfer dough and knead until surface becomes smooth, about 10 minutes.
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. 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. During resting time, prepare your dumpling filling.
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. Cut the dough stick into about 12 small pieces, each weighing 12-14 g.
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. Work quickly as wrappers dry out fast. If they dry, brush edges with water to help seal.
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. 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. 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.