Dumplings/ gyoza/ jiao zi: Part III – Stuffing

Dumplings ready to cook

So to fill the dumplings, split the dough into equal portions, then roll into small balls (approximately the size of a finger tip), then roll into rounds.

For each round, place about a teaspoon into the centre and then pinch the edges together.

Place on a plate a small distance apart (not touching or they will stick together), then leave in the fridge or freezer until ready to cook

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