The dough can be used for both boiled dumplings and potstickers. The dumpling wrappers are tender and thin, with a silky mouthfeel.\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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