I used my own filling, the wraps recipe and method were pretty much standard. There is a lot of play among recipes with the flour and water proportions, and the water temperature too. Some say to use 2/3 boiling water followed by 1/3 ice cold water. The water temperature doesn't seem to matter as the corn starch takes care of the stickiness. Any recipe that leaves out the corn or potato starch part is leading you to disaster. The use of starch and the kneeding 150 times (approximately 6 minutes) made a huge difference. I added sesame seeds to the dipping sauce, 2 roasted Chinese chilies and some crushed red pepper because I only had plain sesame oil. I also used brown sugar. I mixed scallions and chives because I didn't have enough scallions. It's a bit strong, so I added about 2 tablespoons of water. During the boiling stage, one broke apart, I didn't see why because I made them carefully and they all looked sound, so I am unable to predict which ones will do that. They expanded so much, as opposed to making pot stickers, they were huge and hard to pick up with chop sticks. Maybe I'll make smaller ones next time for boiling. Perfect for pot stickers. Each wrap was weighed in at 18 grams. Better to do 12 grams. If I had to guess by looking at the roll and trying to cut equally balanced pieces, I would have too much variation in size, so I sliced and weighed each piece. I appreciate the guidance here. Thank you.
Am I correct in interpreting "Assembled dumplings can be frozen" means UNCOOKED ?
Not the best dumpling
This recipie is so tasty and good, not a lot of prep and you can make it in stages! Definatly glad i made.