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Make your own dumpling pastry 水餃皮 for Chinese dumplings

Why buy frozen dumpling pastry when it’s easy and cheap – and better – to make your own? Joanne found this pastry to be very easy to use to make Pork Dumplings (jen jeow – sway jeow), Taiwanese street food 台灣口味豬肉水餃. As it was fresh it was soft and easy to shape and didn’t need any additional application of water to make the seal when you fold the dumpling. Also this combination of bread flour and potato flour gives you the right bite to the pastry – it’s not too soft nor too hard – that’s very important to the perfect dumpling! This is one of Taiwan’s most popular street foods – Chinese and Japanese people also have similar dumplings which this pastry could be used for.

Taiwanese dumplings made with my home made pastry

Taiwanese boiled dumplings made with my home made pastry

To make the pork dumplings once you have your pastry ready please follow my instructions and video – Pork Dumplings, Taiwanese style 如何製作台灣口味豬肉水餃.

The ingredients;ingredients

  • 800g bread flour
  • 200g potato flour/starch (recommended) or tapioca flour or corn flour
  • 500ml water
  • 1tsp salt

You will also need a nice flat surface and lots of extra flour for dusting, a rolling pin and a circular cutter – we just used a 1 pint beer glass to cut our circles – just right!

Joanne has recorded a video showing you how to make this essential dumpling component! Please take a look below, it’s pretty easy.

Dumpling pastry 水餃皮 for Chinese dumplings preparation video

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  1. Hi Joanne,

    usually I bought the skin for these jiaozi, but yesterday I followed your recipe of making the dough by my own hands – it works!! Thanks a lot for this recipe.
    For the filling I used what the kitchen provided: minced pork, carrots, ginger, garlic, spring onions, fresh coriander, celery, chilli (I didn’t have cabbage this time) and for the spices some Michiu rice wine, dark sesame oil, mirin and some fish sauce. I made them both boiled and fried. As a dip I mixed soy sauce with black vinegar, sugar and finely chopped spring onions and ginger. Though, I split your measurements in half it still turned out to be about 50 jiaozi of reasonable size. We loved it, but were stuffed at the end.

    Thanks a lot and keep sharing your recipes.

    Steffen (from Germany)

    • Hi Steffen, your dumplings sound great! Isn’t it great to make your own dumplings from scratch? I always think making your own guarantees hygeine, nutrition and no strange additives. Thanks for your comments – AND I also have a new blog with more cooking and Taiwan culture on it called You are welcome to visit me there – my new recipes will be there but my videos are staying in the same place on YouTube. JJ

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