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[quote=Anonymous]Sorry I missed the beginning of this thread.  I'm American Born Chinese and learned to make Chinese dumplings from my mother many years ago.  I am decent at it, but slow (really moderate speed, but slow compared to my mother and the various Chinese "aunties").

Some tips on the dough.  To get started, you can cut the dough into quarters and then roll the dough out into a big sheet and use a wide-mouth jar, like a mayonaise jar or a medium peanut butter jar, to cut circles.  Then use the rolling pin to roll the edges so they are thin.  You want the center to be thicker (like about 1/4 ") and the edges to be thin.  The thin edge helps to pull/gather the folds.

After you get a little more experienced, if you want to continue rolling, then you want to get a bamboo or wooden rolling pin that is one piece (not handled) and preferably one that has tapered ends.  The tapered ends make it much easier to roll dumpling skins.  Something like this one.  You can find them in any Asian store like an H-Mart as they are very commonly used for Chinese cooking.
 [url]https://www.amazon.com/Wooden-French-Rolling-15-75-Inch-1-38-Inch/dp/B07FRCWT1C/ref=sr_1_2_sspa?crid=13ABO1WHCF6LP&keywords=chinese%2Brolling%2Bpin&qid=1643594111&sprefix=chinese%2Brolling%2Bpin%2Caps%2C61&sr=8-2-spons&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyOUNDQUdXWkc2RE5EJmVuY3J5cHRlZElkPUEwOTk3Njg1MkY1NktORjVSNkpRVSZlbmNyeXB0ZWRBZElkPUEwMTQwNDc5T1AxUTBOWEhTSVAxJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ&th=1[/url]

Good job!  [/quote]

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