How to Make Chinese Dumplings From Scratch (Jiaozi, 饺子)

It was very reassuring to visit your website just now, click on wrappers, and see that you not only differentiate between the use of hot and cold water, but also that you explain why. It always surprises and disheartens me when I surf the web for high quality DiY instruction, and see just how many people (and even a fair number of trained chefs), have a weak grasp on important details of basic food science like that one.

A clear telltale that your content is well above average. Kudos, and bookmarked. 😊👍

Wow....you did a great job my friend...thank you for the clear tutorial.

Great recipe) I invite you to my new channel🍏

I've never seen someone use carrots for the steamer! That's so smart 😲
I made dumplings yesterday with your Xiao Long Bao video, they were good!
Next time I'll make other kinds and fold them like this~

Te quedaron tan lindos ('O')

It was really nice seeing you make Dumplings! Calming video! 🤗Have a great day!

Mmmmmm. 🥟 🥢 so glad I found you!!

I made these successfully tonight, I’m so happy!! Can you store the dumplings uncooked in the fridge for a few days, or do you have to freeze them?

Also, the edges of my wrappers were starting to get a little dried out by the time I finished rolling them, making them hard to crimp. Do you know if there is any fix for this?

Thank you for all the awesome recipes and videos!

It's insane how you make it look so easy. It reminds me of my Chinese MIL and her sisters. They pinch off dough, roll it out, stuff, then seal dumplings so quickly and do it all while watching tv! I'm seriously trying to learn so that I can impress them one of these days, but I absolutely such at every step. This looks like a great step-by-step guide to getting me well on my way. Thank you in advance!

Bonne recette avec en plus différentes façons de les cuire 🎉

Thank you for this wonderful video ❤🙏 I made the dough exactly this simple way, you showed us and my Jiaozi worked out wonderful and easy and they tasted great. I used pork filling with onions and spring onions and I felt like I was back in China again. Thank you 🙏

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