The dough can be used for both boiled dumplings and potstickers. The dumpling wrappers are tender and thin, with a silky mouthfeel.\r
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Print recipe at: \r
Dumpling filling recipe: \r
\r
Ingredients:\r
500 grams (4 cups / 18 ounces) all-purpose flour\r
265 milliliter (1 cup plus 2 tablespoons / 9 ounces) water (room temperature)\r
About 4 cups preferable dumpling filling\r
\r
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.\r
Find more information at \r
\r
You might also like:\r
San Xian Potsticker with Pork, Shrimp and Shiitake Mushroom\r
\r
\r
***\r
Visit my blog to get more delicious Chinese recipes!\r
\r
***\r
\r
❤︎❤︎❤︎\r
Follow Omnivores Cookbook on\r
\r
Facebook: \r
Twitter: \r
Pinterest: \r
Instagram: \r
Google+: \r
❤︎❤︎❤︎
\r
Print recipe at: \r
Dumpling filling recipe: \r
\r
Ingredients:\r
500 grams (4 cups / 18 ounces) all-purpose flour\r
265 milliliter (1 cup plus 2 tablespoons / 9 ounces) water (room temperature)\r
About 4 cups preferable dumpling filling\r
\r
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.\r
Find more information at \r
\r
You might also like:\r
San Xian Potsticker with Pork, Shrimp and Shiitake Mushroom\r
\r
\r
***\r
Visit my blog to get more delicious Chinese recipes!\r
\r
***\r
\r
❤︎❤︎❤︎\r
Follow Omnivores Cookbook on\r
\r
Facebook: \r
Twitter: \r
Pinterest: \r
Instagram: \r
Google+: \r
❤︎❤︎❤︎
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