Handmade Dumplings

Method9 steps

1. 1

   Prepare the Dough

   揉面准备

   Add all the flour and sesame oil to the basin. Make a small well in the center of the flour.

   盆中加入所有面粉和芝麻香油，在面粉中央挖个小洞。

   ⏱1 min

   • 💡 Adding sesame oil makes the wrappers more elastic and fragrant.加入香油可以使皮更有韧性且带清香
   
2. 2

   Add Water and Knead

   加水和面

   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.

   分4-5次加入冷水并搅和，当出现碎末状干燥面团时停止加水，用手将面团压实，直到盆光面光。

   ⏱5 min

   • 💡 Add water in small amounts to avoid making the dough too wet.加水要少量多次，防止面团过稀
   
3. 3

   Rest the Dough

   面团醒发

   Place the dough on the table and cover it with the basin. Let it rest for about 45 minutes at 25°C.

   将面团置于桌上，用盆倒扣，在25度环境温度下醒发约45分钟。

   ⏱45 min

   • 💡 Resting relaxes the gluten, making it easier to roll out the wrappers.醒发是为了让面筋松弛，方便后续擀皮
   
4. 4

   Roll and Cut

   揉条切剂

   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.

   将面团搓成长条并重复揉搓3次，最后切成20份均匀的面团，搓成直径3-3.5cm的球状。

   ⏱5 min

   • 💡 Rolling the rope multiple times makes the wrappers chewier.重复搓条能增加饺子皮的筋道感
   
5. 5

   Roll Out Wrappers

   擀皮

   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.

   撒上面粉防粘，将面团压扁，用擀面杖擀成直径8cm、边缘厚2mm、中间厚3mm的圆片。

   ⏱10 min

   • 💡 A slightly thicker center prevents the dumpling from showing through.中间略厚可以防止饺子露底
   
6. 6

   Chop and Season the Filling

   剁馅调味

   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.

   猪肉剁成肉末，加入葱姜末搅拌；韭菜切至3mm以下长度。混合肉沫、韭菜、蚝油、生抽、香油和蛋清。

   ⏱15 min

   • 💡 Using two cleavers to chop the meat gives a better texture.建议用两把菜刀剁肉口感更好
   • 💡 Add the chives last to prevent them from releasing water.韭菜要最后放，防止出水
   
7. 7

   Let the Filling Marinate

   静置入味

   After mixing the filling evenly, let it sit for 30 minutes so the seasonings fully absorb.

   馅料搅拌均匀后放置30分钟，使调料充分渗透。

   ⏱30 min

   • 💡 Do not skip the resting time, or the filling will not be flavorful.静置时间不能省，否则馅料不入味
   
8. 8

   Wrap the Dumplings

   包饺子

   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.

   左手拿皮，右手用筷子夹约皮直径1/2的馅。沿圆周合拢捏实，确保不漏。

   ⏱10 min

   • 💡 Do not let flour touch the filling side of the wrapper, or it will not seal properly.面皮放馅的一面不要沾到面粉，否则粘不牢
   
9. 9

   Boil the Dumplings

   煮饺子

   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.

   水烧开后下饺子，调至中火。水开后分三次加入50ml冷水。第三次水开后加入冷水，转小火等60秒出锅。

   ⏱10 min

   • 💡 Adding cold water prevents the water from boiling continuously and breaking the wrappers.加冷水是为了防止水一直沸腾导致皮破