To make the wrapper of shui jiao (水饺皮）, we can use either cold water or hot water. It is suggested to rest the cold water dough for a longer period of time. I, personally, prefer the hot water dough (烫面).I usually make the wrapper with plain flour : water = 300g :135g with 1 teaspoon of salt.
This amount will yield about 30-35 dumplings, which of course depends on the size of dumplings that we make.
For the fillings, I usually use minced pork with veggies like Chinese chives (garlic chives 韭菜) , yellow chives (韮黄) or Chinese cabbage( 大白菜 ). We can also add in black fungi or even kimchi. The minced pork can also be replaced by minced chicken meat or fish meat.
To cook the dumplings, simply put them into boiling water. Add in few drops of oil, cook for 5 to 8 min. or till they are done. Serve with vinegar and julienne ginger or chilli sauce.
