Pork and napa cabbage water dumplings (shuĭjiăo) from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen

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Accompaniments: Tangy soy dipping sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on January 20, 2016

    We loved these! The dough does take some time to roll out, so give yourself plenty of time. The dough itself is quite simple to make. Next time, I would only work with 1/4 of the dough at a time. I had a cookie cutter out to give me a guide as to the size. I made sure each was large enough, so that took some time. I also weighed each piece to make sure that each had the same amount of dough.

  • Delys77 on February 11, 2014

    Pg. 31 The wrappers took a bit of time to make but they weren't too difficult and they proved to be much easier to work with in wrapping than store bough. The filling in these is delicious, so go easy on the dressing so that you can really taste the dumpling. Also, I would cut the soy sauce back a bit in the recommended sauce pairing. I did struggle to keep these small as I only ended up with 26 and they were on the big side, but still super tasty. Took about 10 minutes to cook in a single batch.

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