So happy to hear your feedback! Glad you find my recipe helpful.

Thank you so much for your thoughtful message. It truly made me smile. I love your determination and persistence. That kind of spirit is exactly what makes cooking so rewarding.
As for your question: my wrappers usually weigh around 12–13g each, but you can absolutely make them a bit bigger if you’d like to add more filling to each dumpling.

As it was very late, I had a big day, I was definitely tired. My first try is very much like an empanda. Second try it looks like I had a huge hiccup session going through. When things just weren’t working, I portioned out the dough (here comes my question) and layered them in a single layer in an airtight container. I put the filling away, but did not ditch the idea.

Today, after a day out, I started again allowing the dough to come to room temp. I have a good deal to learn in using a small rolling pin and doing as you did. I tried the way your child did as well. I came back to watch the video again and saw the pasta maker idea and boom! Now I’m cooking!

They’re freezing up now, I have filling left due to the serious whoopsie daisy last night. Rest, a nice day out in the sun, and coming back with better patience paid off. I will keep practicing turning and rolling the dough. I want to do it by hand. I also need to visit your dumpling pleating video, 20 times. I definitely need help.

Question:
Do you have a general idea of the weight of each dough piece? I had 38 grams, yikes. Then I went to 25, yikes. I landed on approximately 17 grams. I do not use cups for dry goods, the only thing I bake mainly is bread and accuracy is important to me. Thank you for providing imperial measurements. 1/2 cup and two teaspoons of a dry good can end up being 260 grams of flour, I have tested it before.
Thank you very much! If I get halfway decent dumplings (not ones that leaked big time), I will take a photo and tag you on Instagram.

I have downloaded your eBook (or requested it) and I have been on your site a fair amount over the past two days. I have made drunken noodles, but I am going to try yours. I am very excited!

Thanks so much for the feedback and kind words! I’m not sure where you saw the measurements mentioned above. When turning a regular dough into a hot water dough, the general rule is to use about two-thirds of the water as hot and one-third as cold. Hope that helps and happy cooking!

Yes Amanda. You can double or triple the recipe, and uncooked dumplings freeze really well! Just freeze them in a single layer first, then transfer them to a bag. You can cook them straight from frozen—no need to thaw. If boiling or pan-frying, follow the same instructions explained in my dumpling posts. If steaming, prolong the cooking time by a couple of minutes. Happy cooking!

Something I would like to do is make these wrappers, stuff them with your filling recipe, and freeze them so that I can always have them stored for when I need them. Is it to do this method? I am a college student, so it would be helpful for me to have dumplings meal prepped in the freezer. Thank you in advance.

Happy cooking, Tammy!