I am attempting to make chinese style dumplings (homemade wrappers and all) and I am looking at several recipes and there are so many variations for the flour to water ratio and the use of hot or cold water. I'm leaning towards 4 cups flour and 2 cups hot water, kneaded for about 20 min. I want a soft, light dumpling with a little chew....nothing too dense and heavy. Would those ratios produce such a product?
Also, if i were to assemble the dumplings, filling and all, and then refrigerate them and boil them off like 6 hours later would that be a huge problem? I want to make them during the day but eat them for dinner.
Any wisdom on the subject would be greatly appreciated.
Updated 6 months ago | 6
Updated 5 months ago | 3
Updated 1 month ago | 14
Updated 5 months ago | 2
Updated 3 months ago | 2