Shaping and Cooking Dumplings

Necessary equipment: a board that can be handled easily, at least 11 by 14 inches but not much larger or the board would be too heavy to hold; a slotted large spoon; a pot for cold water; a large pot for boiling water or broth; a knife or spoon.

In dumpling-eating nations there is a gadget that has appropriate holes and fits over the pan in which the dumplings will be cooked. Outside of these Middle European nations, it is easiest to use a small carving board. Before starting the cooking, wet the board and your hands, to prevent sticking. With a cutting and then a scraping motion quickly cut the dough and scrape it off the top of the board directly into the boiling water or broth. As you work over the boiling liquid, you will need to keep dipping your hands into the pot of cold water.