This is just a note to indicate that I updated my long standing recipe for Chinese Dumplings. There were a few small errors related to how to make and manipulate the dough which I have fixed.
Just so you don’t have to scan the page on archive.org to figure out what I did, the updates are as follows:
I noted that the ratio or flour to water, by weight, tends to be close to 2 parts flour to 1 part water (the actual ratio, as measured in a series of experiments, was about 1.95/1, but these things vary a lot on a case by case basis).
I added a note that making more dough balls than you need, to hedge the variance, is a good idea.
I fixed the instructions that say to make a dough rope about “1/4 inch” in diameter to be more accurate. The actual size is more like 3/4ths to 1 inch across.
Recent experimentation indicates that if you start with a piece of dough that weighs about 15 grams you get a nice sized dumpling. 12 grams is a bit too small, 18-20 is a bit too big.
In addition, since I wrote that page we’ve been experimenting a bit with egg and Chinese chive dumplings for the vegetarians. I don’t have any strong conclusions yet, but it looks like a plausible thing.