Do not refrigerate uncooked dumplings as they will get soggy. Instead, freeze them flat on a tray, then transfer to a bag once solid.
Combine the flour with a pinch of salt in a bowl. Slowly add water while stirring with chopsticks until it forms a shaggy mass.
1 lb ground pork (fatty cuts like 70/30 provide the best texture). Dumplin'HD
2 parts all-purpose flour to 1 part water (e.g., 400g flour to 200g water).
For a dough that is firm yet pliable, use a simple ratio that works for everything from boiled dumplings to noodles. Do not refrigerate uncooked dumplings as they will get soggy
Place a tablespoon of filling in the center of your wrapper. The easiest "solid" seal for beginners is the Half-Moon : fold in half and pinch the top, then create small pleats along the edge toward the center.
1 tbsp each of grated ginger and garlic, and a handful of sliced green onions. Slowly add water while stirring with chopsticks until
Check out these tutorials to master the dough-making and folding techniques: