Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
In a bowl, combine 200g all-purpose flour and 20g starch. Add 15g vegetable oil and stir well.
Watch out
Ensure oil is evenly blended into flour to improve dough smoothness.
Add 90g water in 3 batches: push flour into flakes after the first batch, mix after second batch, then add all remaining water and knead into a dough. Wrap with plastic wrap and rest for 5 minutes.
Watch out
Avoid touching wet spots directly with bare hands to prevent sticky fingers.
Place the rested dough on a board and knead for 1-2 minutes until smooth. Wrap in plastic wrap again and rest for 5 minutes.
Watch out
Do not over-knead
knead just until uniformly smooth
Knead the dough again for 1 minute until soft and elastic. Wrap in plastic wrap again and let it rest thoroughly for 15 minutes.
Watch out
Thorough resting relaxes the gluten so wrappers do not shrink when rolled.
Gently roll the rested dough into a long log without force pulling. Divide into small dough portions of around 12g each.
Watch out
Avoid pulling forcefully as it destroys dough elasticity.
Dust with 10g dusting flour, press each dough ball with palm into round discs following its shape. Roll out into round dumpling wrappers that are thicker in the center and thin around edges.
Watch out
Press dough balls into neat circular discs first so rolled wrappers are perfectly round.
Juicy and Savory Chinese Soup Dumplings
Steamed Pork, Glass Noodle & Chive Dumplings
Thin-Wrapped Mega Chive Pies
Foolproof Pan-Fried Dumplings Method
Chef A-Ji's Authentic Sichuan Mapo Tofu on a Budget
How to Make Fluffy and Soft Vegetable & Pork Steamed Buns