No.1. Prepare dough without too much kneading, if you don’t have strong arms, once you form it into a ball shape, just leave the dough in the bowl and cover with cling film, for about 20 minutes, then hold the dough towards the middle, from the sides for a few times each side, repeat the resting and folding process for 2-3 times, your dough should be ready.
No.2. Adding water or stock into mince meat will improve the softness of the meat after it’s cooked, otherwise, it will be try.
No.3. Vegetarian dumplings are best when steamed, as the filling don’t stick together like meat and fish ones once cooked. Steaming will keep most flavours in and they keep in shape better too.
No.4. If you have a pasta machine at home, you can use it to roll the pastry in to large think sheets, using pastry cutter, cut out the size of a wine bottle bottom circle dumpling skins.
Or just buy frozen ones from Chinese supermarket!
No.5. There is no stress about the seasoning for the mince, if you don’t like some of them, you don’t have to add it, and the amount is all flexible, it can be adjusted to your own liking.
Do feel free to experiment other combinations!