Episode 2 of 3 (Hot Water Dough)

- Episode 1: Cold Water Dough (for noodels, wonton wraps, ...)
- Episode 2: Hot Water Dough (for Shu mai wraps, pot stickers, ...)
- Episode 3: Warm Water Dough (for thousand layer pancakes, ...)

Hot water dough is softer than both cold and warm water doughs. It’s best to be used with steamed and pan fried foods. Using cold or warm water dough will make the skin too tough other wise. Here I will show you the secrete of making hot water dough and then use it to make Pot Stickers, Shu Mai, and Chinese Tortillas

Music by Soudcloud
Fade by Alan Walker