Step 1

In a mixing bowl, add water to flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough.

Step 2

Leave to rest (covered) for 10 minutes then knead again until smooth.

Step 3

Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say “as soft as an earlobe”).

Step 4

If using a machine: You can also use a stand mixer with a dough hook to make the dough. Knead on low speed for 8 minutes or so until smooth. Cover and rest for 30-60 minutes.

Step 5

While waiting for the dough to rest, mix the filling of your choice following instructions found in its respective recipe.

Step 6

Divide the dough into three parts. Roll one part into a rope then cut into 10 equal sections (cover the rest to avoid drying out).

Step 7

Press each piece into a small disc with the palm of your hand.

Step 8

Use a rolling pin to flatten it into a thin disc (Please refer to the tutorial video below). Dust with flour if it sticks. Repeat to finished the rest of the dough.

Step 9

Place a spoonful of filling on the wrapper. Seal the wrapper using the techniqe you're most comfortable with. Please refer to the tutorial video below or the methods demonstrated in "Ten Ways to Fold Dumplings".

Step 10

Bring a pot of water to a full boil over a high heat. Gently slide in the dumplings (cook in two batches if using a small pot). Push them around with the back of a spoon to avoid sticking. Cover with a lid.

Step 11

When the water comes back to a full boil, add about 120 ml/0.5 cup of cold water then cover.

Step 12

Repeat the procedure another two times. When fully cooked, the dumplings should be plump and floating on the surface.

Step 13

Transfer the dumplings to a colander. Briefly rinse under tap water (make sure it’s drinkable water). Drain and serve immediately.

Step 14

Heat up a little oil over high heat. Place in dumplings (Gently move the pan back and forth to make sure each dumpling is in touch with the oil).

Step 15

When the bottom part of the dumplings becomes golden brown, pour in cold water (enough to cover ⅓ of the dumplings). Cover with a lid (remain high heat).

Step 16

Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp up.

Step 17

Scatter carrot slices in the steamer baskets, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a little oil).

Step 18

Bring the water to a full boil in a pot/wok, then place the baskets in (you may stack up 2-3 baskets and cook all at once). Cover with a lid then steam over medium heat for 10 minutes.

Step 19

Serve the dumplings warm with a dipping sauce if you like. Choose one of the Six Dumpling Sauces or make a simple one by mixing homemade chili oil and black rice vinegar.

Step 20

Place assembled, uncooked dumplings on a tray lined with parchment paper (or dusted with flour). Put into the freezer.

Step 21

Once completely frozen, transfer them into an airtight plastic bag/container. Use within three months.

Step 22

No need to defrost before cooking. If boiling or pan frying, follow the same methods explained above. If steaming, prolong the cooking time by 2 minutes.