Potsticker Wrappers From Scratch

Kavitha and I made the wrapper dough using 2 cups of AP flour and 3/4 cup hot water with a pinch of salt. Combine and then knead until smooth. Let rest and cool. Break into small pieces and then roll out.

I attempted the typical dumpling shape that is crimped into a crescent shape, but the dough was a tad too soft and elastic. Instead, I opted for crimping them into the round shape more typical of Shanghai soup dumplings.

It worked!

Fantastic.

The final product had a wrapper that was on the thicker side (about 1/8"), which was fine, but I'm curious to see what they would be like even thinner. The dough seemed pliable enough to be able to handle it. Next: Shanghai soup dumplings?

FAIL: No Chinese New Year Plans

Here's a first. I have no Chinese New Year plans. It's this Thursday! I usually fly home to New York or Zhen and I would host a party. No such luck this year and I'm ridiculously busy with school. Maybe I'll crimp up a bunch of these babies for a pot luck this weekend. Something must be done.

my perfectly crimped pork and chive dumplings. totally modest.