准备

Make the dough:

• 将面粉倒入干净的工作表面上。在中心深处，深宽，倒入1/2杯冷水。用手指搅拌，首先停在中间，并小心，以确保水不会破坏墙壁。逐渐使用您的手和长凳刀，从侧面混合面粉，直到面团开始聚在一起。（或者，将面粉放在一个中等大小的碗中。井中，加水，然后先用勺子，然后是您的手搅拌。）如果面团保持在碎片中，撒上额外的水，一次茶匙，直到它开始粘在一起。不要添加太多的水，也不要用面团工作。

  揉成面团5分钟，形成一个光滑，坚固，弹性的球。（如果您在碗中开始面团，请在揉之前轻轻撒上干净的干燥表面。）面团不应粘稠，用指尖压在时应反弹。用替补刀将一半划分为一半，然后卷成两个6英寸的原木。将每个原木均匀地撒上面粉，盖上干净的厨房毛巾，然后在室温下至少休息30分钟，然后再滚动和填充。

Make the filling:

• In a small bowl, lightly beat the eggs with 1/2 tsp. salt and 1/4 tsp. pepper.

  Heat the vegetable and sesame oils in a 12-inch nonstick skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the eggs and cook, stirring occasionally with a heatproof rubber spatula, until large curds form, 30 to 40 seconds. Add the scallions and stir to mix evenly. Continue cooking until the eggs are cooked through but still moist, a few seconds more. Transfer to a bowl and let cool.

Cut and roll the dough:

• Cut each log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces in flour to coat evenly and then cover with a clean towel so they don’t dry out.

  Using a small rolling pin,rollinto a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.

Fill and shape the dumplings:

• Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. If you’re planning to pan-fry the dumplings for pot stickers, make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.

  重复其余的包装纸并填充。在工作时，将填充的饺子放在单层中，而不会触摸大板，以免粘在一起。

To cook: either boil the dumplings…

• Bring a large (7- to 8-quart) pot of salted water to a boil. Working in 2 or 3 batches to avoid overcrowding, quickly add the dumplings one at a time, making sure they don’t stick to each other. Lower the heat to medium and continue to boil, gently stirring occasionally, until the dumplings float and are cooked through, 3 to 5 minutes. Remove with a slotted spoon and serve immediately with your choice of dipping sauce.

…或泛滥饺子：

• 加热2汤匙。植物油在重型10或12英寸的重型煎锅中，用中高火，直到闪闪发光。如有必要，快速工作，分批工作（如果需要，请为第二批加入更多油），将饺子腹侧放在从外边缘开始的同心圆。煮至底部的金黄色，1至2分钟。倒入大约1/2杯水或足够的时间，大约三分之一的饺子侧，煮沸，盖上煮熟并煮熟，直到所有水都被吸收2到3分钟。取下盖子，将热量降低到中等，然后继续烹饪，直到饺子在底部干燥和清脆，1至2分钟。用刮刀从锅中松开饺子。将锅倒在盘子上，将饺子翻转，向上褐色，上面褐色（或用刮刀转移）。立即选择蘸酱。

Make Ahead Tips

面团可以用塑料覆盖，并冷藏长达8小时。如果冷藏，请在滚动前返回室温。馅料也可以提前2天组成并冷藏。填充的，形状的饺子可以覆盖并冷藏长达4个小时，或冷冻长达三个月。要冻结，请将刚好形成的饺子放在单层上，将其放在轻度面粉的烤盘上，并冻结至少四个小时。将它们冻结后，将饺子转到冰柜储藏袋。饺子可以直接从冰箱煮沸或锅炸；只需将烹饪时间增加三到四分钟即可。