DUMPLING WRAPS RECIPES
DUMPLING WRAPPERS | CHINA SICHUAN FOOD
Homemade dumpling wrappers for water boiled dumplings, steamed dumplings or pot-stickers
Provided by Elaine
Categories staple
Total Time 180 minutes
Prep Time 120 minutes
Cook Time 60 minutes
Yield 60
Number Of Ingredients 3
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.
Nutrition Facts : Calories 25 kcal, CarbohydrateContent 5 g, SodiumContent 16 mg, ServingSize 1 serving
DUMPLING WRAPPERS RECIPE | EPICURIOUS
You can buy premade Chinese dumpling wrappers from any Asian grocery store, and in most cases they work as well and taste as good as homemade wrappers. However, Shanghai Soup Dumplings should be made with homemade wrappers or they will not hold their soup when steaming. If you are making wrappers for Shanghai Soup Dumplings, try to keep the center of the wrappers thicker than the edges when rolling the dough disks.
Provided by Mary Kate Tate
Yield Makes 52 wrappers
Number Of Ingredients 3
Steps:
- To make the dough in an electric mixer, place the flour in the work bowl of the mixer and slowly mix in the boiling water with a dough hook and then add the cold water to form a dough. Transfer the dough to a lightly floured work surface and knead for an additional 5 minutes by hand, or until it is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes. Alternatively, to make the dough by hand, place the flour in a large bowl and slowly stir in the boiling water. Then add the cold water and mix until well combined. Turn out the dough onto a lightly floured work surface and knead for 10 minutes, or until the dough is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes.
- Use a sharp knife to cut each of the cylinders into 26 rounds, and cover the rounds with plastic wrap when not working with them so that they don't dry out. Roll each round into a ball. Then on a lightly floured work surface, flatten each ball into a 3-inch-wide disk, first with the palm of your hand and then using a mini rolling pin and working in a circular motion. The wrappers will keep in the refrigerator wrapped in plastic wrap for up to 2 days.
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- 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. ? Use straight away. Or keep frozen in sealable bags. ? When using from frozen – thaw for about an hour outside of the freezer. Carefully separate the wrappers and sprinkle each with extra flour.
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Calories 201 kcal per serving
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