Follow us:

Home Cooking 12

help! need quick Chinese dumpling advice

Puffin3 | Mar 8, 201509:18 AM

I'm making Chinese flour dumpling wrappers today for dinner tonight.
I'm watching/reading conflicting advice about the water temp.
Some sites say add "boiling" hot water to the flour. Some don't comment on the water temp. Some say cold water.
Some use a pinch of salt. Some don't.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions