, mix in small cubes of solidified broth gelatin. These melt into soup when steamed. 3. The Seal: Folding and Cooking
2 parts all-purpose flour to 1 part water (e.g., 400g flour to 200g water). Dumplin'HD
A solid filling should be flavorful and hold its shape. A classic pork filling includes: , mix in small cubes of solidified broth gelatin
1 lb ground pork (fatty cuts like 70/30 provide the best texture). freeze them flat on a tray
Do not refrigerate uncooked dumplings as they will get soggy. Instead, freeze them flat on a tray, then transfer to a bag once solid.
Check out these tutorials to master the dough-making and folding techniques:
For a dough that is firm yet pliable, use a simple ratio that works for everything from boiled dumplings to noodles.