I tried cooking dumplings for the first time a while back. Now I am trying for the second time.
Last time I made them, I used fresh pasta wonton wrappers. I set the edges of the wrappers and then folder them over. There was water getting all over the dumplings.
Then I put them in a pile when they were done.....they glued completely together. This time I want to prevent any chance of them sticking to each other.
Obviously the first step is not to pile the wet dumplings on top of each other. But I am also concerned they might stick when I boil them. They wrappers seems very thin a delicate and I don't want them to tear.
Should I use liberal amounts of flour on them at all stages? Or should I oil them instead before I boil them?