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