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Cooking Chinese language dishes, subsequent try: I’m proud to current my jiaozi… which p…

Cooking Chinese language dishes, subsequent try: I’m proud to current my jiaozi… which proved not as difficult as I assumed!

I admit not of all them had the standard 12 folds, however they have been skinny and engaging.

For specialties steamed or grilled, the dough makes use of boiling water, whereas for Beijing dumplings or noodles, the dough requires water at room temperature. I’m making use of the rule with out totally understanding the chemistry behing it! Anybody can clarify?…

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