Staying Home, Learning to Make Northeast Steamed Dumplings from a Northeast Auntie – Dough Making is Key, Cooling Doesn't Harden It
The dumpling skin is hard, it's because you used too much water when making the dough, this is the best way to make steamed dumplings, one bite is juicy and flavorful, soft and chewy, and doesn't harden even when it cools down.
When making steamed dumplings, many people say it's complicated, but it's actually much simpler than making buns. First, you don't need to ferment the dough, and second, you don't need to proof it, saving you more time. However, the best steamed dumplings must achieve two things: one, soft skin, two, juicy filling.
Cold water steaming dough is key, if you make the dough with cold water, the dumpling skin will harden and become dry. I learned a trick from Northeast aunties, let's share the specific method, if you like it, try making a cold water steamed big dumpling!
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