1. Product definition
- Dumpling, gyoza or related shape
- Photos and accepted physical samples
- Piece dimensions and total weight
- Wrapper-to-filling ratio
- Seal, pleat and appearance tolerance
Project checklist
Dumpling production project checklist
Prepare representative wrapper and filling data, define the downstream route and agree how a machine trial will be accepted.
Complete before the machine trial
Use one worksheet per product family when geometry, wrapper, filling or downstream treatment changes materially.
2. Wrapper or dough
- Continuous dough or prepared wrapper supply
- Recipe, hydration and flour specification
- Thickness, diameter or sheet width
- Temperature, resting and dusting condition
- Variation range available for trial
3. Filling
- Full recipe and mixing sequence
- Temperature and holding time
- Free liquid and fat behavior
- Maximum particle size, shape and firmness
- Target portion and tolerance
4. Output and SKU plan
- Accepted pieces/h and kg/h
- Shifts, breaks and sanitation windows
- Shapes, weights and tooling changes
- Reject definitions and yield target
- Future products and expansion
5. Downstream
- Manual collection, trays or conveyors
- Boiling, steaming, frying or freezing
- Spacing, orientation and buffer limits
- Cooling and product temperature
- Packaging style and infeed requirement
6. Factory and acceptance
- Layout, utilities and hygiene zones
- Former-only or complete-line boundary
- Trial materials and acceptance method
- FAT / SAT scope and responsibility
- Training, spares and documentation
Trial observation record
Trial recipe / batch:
Wrapper condition:
Average piece weight:
Accepted output:
Primary reject causes:
Downstream observations:
Evidence to attach
- Measured reference product drawing
- Wrapper and filling specifications
- Short videos of current preparation
- Factory plan and packaging interface
- Local utility and compliance requirements
- Signed acceptance criteria