- Cut dough into fourths, or manageably sized pieces.
- Roll a piece of dough into a snake with a 1 inch width.
- Cut even sized pieces, about 1 inch wide.
- Flatten each piece by forcefully smashing.
- Roll each piece. Use your left hand to rotate the dough, as your roll with your right hand. The edges should be thinner than the middle, since the edges will be sealed together and will have double thickness.
These dumplings were made with a pork and Chinese chive (garlic chives) filling.