This is a very common question that our students ask when making dumpling dough.
Obviously, there could simply be too much water for the amount of flour. You can avoid this problem by simply using the exact amounts of ingredients specified in the recipe.
Apart from that, there are other two common reasons that the dough will be too sticky: the dough was too warm when you started, or you're in a place with high humidity and temperature.
If you're noticing that your dough is too sticky, you need to use your own judgment to figure out the reason. If you think the dough is too warm, just allow it to rest for two to five minutes, and it will cool down naturally after a couple of minutes.
If you think the dough is too wet, then sprinkle a little flour on your hands, and gently knead the dough. If it still seems wet, repeat the same procedure..
3 cups of all purpose flour, 1 cup hot water, ½ cup cold water.
Procedure for making dumpling dough:
1. Put 3 cups of flour into a mixing bowl, and mix in 1 cup of just boiled water. Stir the mixture with a stick or a fork, until the flour become flaky. (see Note 1)
2. Pour a ½ cup of cold water into the dough, and keep mixing, until it become a ball shape.
3. Sprinkle some flour on a wide flat surface, such as a countertop, and place the dough on the surface.
4. The dough now should be sticky and warm, leave it alone for a couple of minutes, to allow it to cool down.
5. When you can feel the dough has become cooler, and dryer, you can start kneading the dough very gently. Do not try too hard, because the center of dough is still very warm. While kneading the dough, if you find the dough is still very sticky, sprinkle a little flour on your hands and working surface, but not directly on the dough.
The basic dumpling filling uses simple vegetarian ingredients and a bare minimum amount of seasoning. After you've mastered the art of making delicious dumplings with a basic filling, you can experiment with a wider range of ingredients and add meat if you wish.
Obviously we want dumplings to taste great, but dumplings are also an engineering challenge. We have to make sure our filling does not overwhelm the dough wrapping by being too heavy or to wet. The dough has to stick together and not get soggy, or, in the worst case, the wrapping will fail, and we will have a dumpling disaster.