The dumplings have finished steaming. 
A folded dumpling ready to be steamed.
Fuzzy close up.
Ready to eat. Dip in spicy soy sauce.
I had so much trouble making the dough for these dumplings. After much research, I realized that the cookbook that I was using was wrong. It instructed hot water, "not too hot, and not too cold", but infact it needs to be boiling water, not just hot. This would then make sense since the dough is completely made out of starch. Starch and warm water do not form a dough. After I rolled it out really thin, the skin was excellent and transparent like in the restaurants. The hard part is to fold it like its supposed to look like. I'd like to try again and get some better pictures.
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