Chinese Dumplings, An Ultimate How-To Guide (Jiaozi)

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1. 1Step 1: In a mixing bowl, gradually add water to flour. Mix with chopsticks or a spatula until no loose flour remains. Combine and knead into a dough.
2. 2Step 2: Cover and let rest for 10 minutes, then knead again until smooth.
3. 3Step 3: Cover and rest the dough again for 30-60 minutes until it becomes soft (as soft as an earlobe).
4. 4Step 4: If using a stand mixer: knead with a dough hook on low speed for about 8 minutes until smooth. Cover and rest for 30-60 minutes.
5. 5Step 5: While the dough rests, prepare the filling of your choice following its recipe.
6. 6Step 6: Divide the dough into three parts. Roll one part into a rope and cut into 10 equal sections. Keep the rest covered to prevent drying.
7. 7Step 7: Press each piece into a small disc with the palm of your hand.
8. 8Step 8: Use a rolling pin to flatten each piece into a thin disc. Dust with flour if it sticks. Repeat for the remaining dough.
9. 9Step 9: Place a spoonful of filling on each wrapper. Seal using your preferred technique (see tutorial video or 'Ten Ways to Fold Dumplings').
10. 10Step 10: Bring a pot of water to a full boil over high heat. Gently slide in the dumplings (cook in two batches if using a small pot). Stir with the back of a spoon to prevent sticking. Cover with a lid.
11. 11Step 11: When the water returns to a full boil, add about 120 ml (0.5 cup) of cold water and cover.
12. 12Step 12: Repeat the cold water addition two more times. When fully cooked, the dumplings should be plump and floating.
13. 13Step 13: Transfer the dumplings to a colander. Briefly rinse under drinkable tap water. Drain and serve immediately.
14. 14Step 14: Heat a little oil over high heat. Place dumplings in the pan, moving it back and forth to ensure each dumpling touches the oil.
15. 15Step 15: When the bottoms turn golden brown, pour in cold water to cover one-third of the dumplings. Cover with a lid and keep the heat high.
16. 16Step 16: Uncover when the water has completely evaporated. Cook for another 30 seconds to crisp up.
17. 17Step 17: Scatter carrot slices in the steamer baskets, then place dumplings on top (to prevent sticking; you can also use parchment paper or oil the steamer).
18. 18Step 18: Bring water to a full boil in a pot or wok, then place the baskets in (you can stack 2-3 baskets). Cover and steam over medium heat for 10 minutes.
19. 19Step 19: Serve the dumplings warm with a dipping sauce if desired. Choose one of the Six Dumpling Sauces or make a simple one by mixing homemade chili oil and black rice vinegar.
20. 20Step 20: Place assembled, uncooked dumplings on a tray lined with parchment paper (or dusted with flour). Put into the freezer.
21. 21Step 21: Once completely frozen, transfer them into an airtight plastic bag or container. Use within three months.
22. 22Step 22: No need to defrost before cooking. If boiling or pan-frying, follow the same methods as fresh. If steaming, extend the cooking time by 2 minutes.