Vegan Dumpling Wrappers For Wonton Potstickers And Gyoza Recipes

HOMEMADE DUMPLING WRAPPERS FOR WONTONS, GYOZA & CO

Steps:

• *Note: Check out the recipe video + step-by-step guide above for visual instruction!
• Whisk together the flour and salt in a bowl. Pour in the hot water and mix with chopsticks until the liquid has been absorbed by the flour. Place the dough on a working surface and knead with your hands for about 3-5 minutes until a smooth and soft dough forms. Then form the dough into a ball, wrap it tightly in cling film and refrigerate for 30 minutes. (If making gluten-free dough continue with the next step immediately; do not chill it).
• After the chill time, divide the dough into 2 or 4 pieces and wrap each piece in cling foil again. Start with one piece at a time and put the others back in the refrigerator to prevent them from drying out. Roll one piece out on a lightly floured work surface to be about 2 mm thick.
• To make wonton wrappers, cut out squares with a pizza cutter (approx. 3"x3", 7.5x7.5-cm). Or to make gyoza wrappers, cut out circles, using a round glass or cookie cutter (approx. 3-4", 8-10-cm diameter). Use leftover dough to cut out more wrappers. Then fill and fold however you like (or stack them up for later use*).
• Remove the next dough portion from the refrigerator and repeat this process to make more wrappers.

VEGAN DUMPLING WRAPPERS FOR WONTON, POTSTICKERS, AND GYOZA

Steps:

• Place the flour in a mixing bowl and create a well in the center. Add the water slowly to the well while stirring to combine the flour and water gradually. Stir together until all the water is absorbed. With clean hands, gather the dough into a ball. Turn it on to a clean surface and knead for one minute. The dough should not stick; add a small amount of flour if necessary. Place the dough back into the bowl and cover with a plate or lid. Let the dough rest for 30 minutes to an hour. Divide the dough into managable pieces if you like. Dust the work surface with a little cornstarch if the dough sticks. Roll out the dough into a large flat piece, about 1-3 millimeters thick (1/32" to 1/16"). Cut the dough into squares or use a cookie cutter or cup to cut out circles. The size is up to you but I like to make wrappers 3" to 4" wide. Remove the trim, knead it into a ball and place in the covered bowl for a few minutes. Then roll it out to create more wrappers. Dust the wrappers with cornstarch before stacking them up. Use right away or store in an airtight container in the fridge for up to 5 days.