Dumpling Wrapper Recipe A Homemade Asian Favorite

DUMPLING WRAPPERS

Steps:

• Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
• Dig a small hole in the center of the ball. Shape it to a large circle round. Cut so we will end up a long log.
• Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together.
• Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. You can refer to this video for the process.
• This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers.

DUMPLING WRAPPER RECIPE: A HOMEMADE ASIAN FAVORITE

Steps:

• Measure out 2 cups of all-purpose flour into a large mixing bowl. Slowly pour water into the flour, mixing the two gradually with a spatula until you have no more water remaining.
• Combine flour and water before using your hands to knead the dumpling dough into a ball shape.
• Cover the dough to stop it from drying out, then leave it to rest for 15 mins.
• After resting, remove the ball from the mixing bowl and place it onto a floured surface.
• Vigorously knead the dough for a further 10 mins until it has a slightly elastic texture. Add more flour if it's too moist and more water if it's too dry.
• When you're happy with the consistency, cover your dough again and leave it to rest for one hour.
• Once the dough has rested, slice it into four evenly sized pieces.
• Take one piece and use a rolling pin to flatten before dividing it into eight pieces. Leave the rest of the dough covered while you roll out individual pieces.
• Flatten each piece again, using either a rolling pin or, better yet, a tortilla press. Liberally coat the dough with flour to stop any sticking.
• You're aiming to create a super-thin dumpling skin, so the thinner, the better!
• Pile completed dumpling wrappers to the side, and work your way through the dough until you have none left.
• Once you flatten out all of your dumpling wrappers, you can store them away for later or start filling them up with juicy Asian style fillings!

HOMEMADE DUMPLING WRAPPERS (饺子皮)

Steps:

• Add water to the flour gradually. Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. Leave to rest covered for 10-15 minutes then knead it into a smooth dough (see note 2).
• Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say "as soft as an earlobe").
• Make a loop with the dough then divide it into four parts. Roll one part (cover the rest to prevent them from drying out) into a rope then cut into 7-8 equal sections.
• Press each piece into a small disc with the palm of your hand. Then use a rolling pin to flatten it into a thin disc. Dust with flour if the dough sticks (Please refer to the video below).
• Use the fresh wrappers immediately. If you wish to freeze them for later, sprinkle extra flour in between each wrapper. Pile them up then place into an air-tight plastic bag (squeeze out the air as much as possible). Defrost in the fridge then use them straightaway.

HOMEMADE DUMPLING WRAPPERS

Steps:

• Place the flour in a large bowl and set the bowl on a damp kitchen towel so it won't slip. Add the hot water in a steady stream while stirring with chopsticks or a fork. Stir until all the flour is hydrated and the mixture becomes shaggy. Let stand until cool enough to handle, 2 to 5 minutes.
• Use your hands to gather and knead the shaggy mass into a ball in the bowl. Turn out onto a work surface and knead until slightly elastic, 5 to 10 minutes. The dough should be tacky but not sticky, and it won't look completely smooth. If it sticks to the surface, flour the work surface lightly and continue kneading. Knead into a ball and cover loosely with a clean damp kitchen towel or plastic wrap. Let stand for at least 30 minutes or up to 1 hour.
• Divide the dough in half. Roll one piece to a 1/16-inch thickness. You shouldn't need to flour the surface while rolling, but do so if the dough is sticking. Once the dough is thin enough, lift it off the surface, flour the surface lightly, and place the dough back down. Cut out 3 1/2-inch rounds as close together as possible, then gather the scraps and cover the rounds with the damp kitchen towel or plastic wrap. Repeat with the remaining dough and knead those scraps with the first batch of scraps, then let rest for 5 minutes before rerolling and cutting. (See Note for a more traditional way to roll the wrappers.) Use the wrappers immediately for dumplings, such as chile crisp dumplings.