DUMPLING WRAPPERS FROM SCRATCH RECIPES

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.

Steps:

• Place flour in a large bowl, and make a well in the center. Add water to well, and mix together flour and water with your hands using a circular motion. Once dough comes together and is ragged, transfer to a lightly floured surface. Knead until smooth and pliable, 1 to 2 minutes. Cover with a damp dish towel, and let rest 30 minutes or refrigerate up to 8 hours. (Dough can be frozen up to 1 month; thaw at room temperature before using.)
• Cut dough into 8 pieces, and roll each into a log 1 inch thick and 10 inches long. Cut each log into 10 pieces. Keeping remainder covered with a damp cloth, roll out each piece into a 3-inch round on a lightly floured surface.