Dumpling wrappers might seem like they are really tricky to make but they are super easy with just two ingredients. You will need plain flour then pour in a little bit of hot water then start mixing that through from the centre. Once it starts to get a little clumpy, get your hands in there o you can work on a plane surface. Keep working on it until the dough comes together.
There is n ting special about the kneading technique, just use the heel of your palm, push into the dough and keep turning the dough over. Once your dough is nice and smooth, let it rest in a sealable bag for about 20 minutes. Once the dough has rested, the easiest way to divide the dough into dumpling size is by makinga hole in the centre like you are making a bagel. Work your fingers and your palm around the dough to make an even ring of dough.
The whole point is trying to make the dough into perfectly even little piece. Slice in halves then roll in one log of dough then cut into even little pieces. If you have a weighing scale, the pieces should be around 9 to 10 grams that are the ideal size of the dumpling wrapper. To make the wrapper, get a little bit of flour in one piece of the cut dough then roll it out until you have a nice circular shape.
You want the centre part of the dumpling wrapper to be thicker than the outer part because the outer edges are where you will start folding. The key to storing and stacking the dumplings is dont put so many ontop of each other because they will stick together. Make sure you have plenty of flour between each of your wrappers and once you have them all rolled out you can use them straight away.
You can also pile them into resealable bags and then pop them into the freezer and they will be ready whenever you need them.
- 140g plain flour
- 80g boiled water, allowed to cool for 2 minutes
- To making the dumpling wrappers, place the flour in a large bowl and make a well in the centre.
- Pour in the warm water, stirring with a wooden spoon.
- Once the mixture starts to come together use your hands to knead until the dough forms a clean ball.
- Transfer the dough to a floured work surface and knead for 3-4 minutes or until the dough is firm and bounces back when you poke it with your finger.
- Place the dough in a sealable bag and seal. Let the dough rest and steam in the bag for 15 minutes.
- Stretch dough into a bagel-type shape. Then cut in half to form 2 equal-sized logs.
- Take one log and roll it to about 2cm in diameter.
- Cut into even pieces (each log should make about 10 pieces that are about 10g per piece).
- Roll each piece into a ball. Take one ball and use a plastic cup or small rolling pin to roll the ball into a flat circle.
- Then roll the edges of the circle thinner than the centre. You should finish up with a wrapper about the size of your palm.
- Place wrapper onto a floured surface and continue the same process with the remaining dough.
- Be sure to generously flour between the stacked wrappers and don’t pile too many on top of each other because the weight can cause them to stick together.
- When using from frozen – thaw for about an hour outside of the freezer.
- Carefully separate the wrappers and sprinkle each with extra flour.