---
title: "Handmade Dumplings (手工水饺)"
description: "Handmade dumplings are a classic Chinese staple food with thin wrappers and generous, juicy fillings. They are filling and can be seasoned to suit personal taste. The pork filling provides quality protein and fat, while chives add vitamins and dietary fiber."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/staple_shou-gong-shui-jiao.jpg"
url: "https://cookbook.cn-trending.com/r/staple_shou-gong-shui-jiao/"
---

# Handmade Dumplings

**手工水饺 · shǒu gōng shuǐ jiǎo**

> Time: 3 h · Difficulty: Very Hard · Calories: 1313 kcal · Serves: 1 serving · Category: [Staples](https://cookbook.cn-trending.com/c/staple/) (主食)

Handmade dumplings are a classic Chinese staple food with thin wrappers and generous, juicy fillings. They are filling and can be seasoned to suit personal taste. The pork filling provides quality protein and fat, while chives add vitamins and dietary fiber.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/staple_shou-gong-shui-jiao.jpg)

## Ingredients

- 200 g Flour (面粉) — per serving
  - Tip: Choose medium-gluten flour or dumpling-specific flour.
- 150 ml Cold water (冷水) — per serving
  - Tip: Regular drinking water is fine.
- 250 g Lean pork (minced) (瘦肉末) — per serving
  - Tip: Choose fresh front-leg pork or tenderloin.
- 2-3 ml Sesame oil (芝麻香油) — per serving
  - Tip: Used in the dough to add aroma.
- 3 g Ginger (姜) — per serving
  - Tip: Essential for removing fishy odors.
- 15 g Scallion (葱) — per serving
  - Tip: Fresh small scallions are best.
- 3 g Salt (盐) — per serving
  - Tip: Regular table salt.
- 2 ml Oyster sauce (蚝油) — per serving
  - Tip: Used to enhance umami.
- 2 ml Light soy sauce (生抽) — per serving
  - Tip: Used for color and seasoning.
- 2 ml Sesame oil (香油) — per serving
  - Tip: Used for mixing the filling.
- 1 piece Eggs (鸡蛋) — per serving
  - Tip: Use egg white in the filling to keep the meat tender and smooth.

### Optional

- 20 g Minced fatty pork (肥肉末)
  - Tip: Adds richness and texture.
- 10-20 ml Black vinegar (黑醋)
  - Tip: For dipping sauce.
- 3 cloves Garlic (大蒜)
  - Tip: For dipping sauce.

## Tools

Rolling pin, Basin over 30 cm, Cleaver / chef's knife, Cutting board, Chopsticks, Large pot

## Method (9 steps)

1. **Prepare the Dough** — Add all the flour and sesame oil to the basin. Make a small well in the center of the flour.
   - Duration: 1 min
   - Tip: Adding sesame oil makes the wrappers more elastic and fragrant.
   ![Step 1: Prepare the Dough](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_shou-gong-shui-jiao/step_1.jpg)
2. **Add Water and Knead** — Add cold water in 4–5 batches and stir. Stop adding water when the dough forms dry crumbs. Press the dough together with your hands until the basin and your hands are clean.
   - Duration: 5 min
   - Tip: Add water in small amounts to avoid making the dough too wet.
   ![Step 2: Add Water and Knead](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_shou-gong-shui-jiao/step_2.jpg)
3. **Rest the Dough** — Place the dough on the table and cover it with the basin. Let it rest for about 45 minutes at 25°C.
   - Duration: 45 min
   - Tip: Resting relaxes the gluten, making it easier to roll out the wrappers.
   ![Step 3: Rest the Dough](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_shou-gong-shui-jiao/step_3.jpg)
4. **Roll and Cut** — Roll the dough into a long rope and repeat the rolling process 3 times. Cut it into 20 even pieces and roll each into a ball about 3–3.5 cm in diameter.
   - Duration: 5 min
   - Tip: Rolling the rope multiple times makes the wrappers chewier.
   ![Step 4: Roll and Cut](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_shou-gong-shui-jiao/step_4.jpg)
5. **Roll Out Wrappers** — Dust with flour to prevent sticking. Flatten each dough ball and use a rolling pin to roll it into a round wrapper about 8 cm in diameter, with edges 2 mm thick and center 3 mm thick.
   - Duration: 10 min
   - Tip: A slightly thicker center prevents the dumpling from showing through.
   ![Step 5: Roll Out Wrappers](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_shou-gong-shui-jiao/step_5.jpg)
6. **Chop and Season the Filling** — Chop the pork into mince and mix with minced ginger and scallion. Cut the chives to pieces no longer than 3 mm. Combine the pork mince, chives, oyster sauce, light soy sauce, sesame oil, and egg white.
   - Duration: 15 min
   - Tip: Using two cleavers to chop the meat gives a better texture.
   - Tip: Add the chives last to prevent them from releasing water.
   ![Step 6: Chop and Season the Filling](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_shou-gong-shui-jiao/step_6.jpg)
7. **Let the Filling Marinate** — After mixing the filling evenly, let it sit for 30 minutes so the seasonings fully absorb.
   - Duration: 30 min
   - Tip: Do not skip the resting time, or the filling will not be flavorful.
   ![Step 7: Let the Filling Marinate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_shou-gong-shui-jiao/step_7.jpg)
8. **Wrap the Dumplings** — Hold the wrapper in your left hand and use chopsticks in your right hand to place about half the wrapper's diameter worth of filling. Pinch the edges together along the circle and seal tightly to ensure no leaks.
   - Duration: 10 min
   - Tip: Do not let flour touch the filling side of the wrapper, or it will not seal properly.
   ![Step 8: Wrap the Dumplings](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_shou-gong-shui-jiao/step_8.jpg)
9. **Boil the Dumplings** — Bring the water to a boil and add the dumplings. Reduce to medium heat. After the water boils, add 50 ml of cold water three times. After the third boil, add cold water, reduce to low heat, and cook for 60 seconds before serving.
   - Duration: 10 min
   - Tip: Adding cold water prevents the water from boiling continuously and breaking the wrappers.
   ![Step 9: Boil the Dumplings](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_shou-gong-shui-jiao/step_9.jpg)

## Tips

- Do not cover the pot while boiling dumplings, to prevent the wrappers from breaking.
- Dipping sauce suggestion: 10–20 ml of black vinegar, optionally paired with shredded ginger, sesame oil, or minced garlic.
- After eating minced garlic, it is recommended to clean your mouth to avoid lingering odor affecting conversation.
- If your wrappers are not round, practice hand-eye coordination.

## Overview image

![Handmade Dumplings — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/staple_shou-gong-shui-jiao_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/staple/手工水饺.md

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