HOW TO MAKE HOMEMADE DUMPLING DOUGH RECIPES
HOW TO MAKE DUMPLING DOUGH | FREEFOODTIPS.COM
Do you want to learn the easiest recipe for dumpling dough! I will show how you can make homemade dumpling wrappers with minimum effort.
Provided by Julia
Categories Ingredient
Total Time 30 minutes
Prep Time 30 minutes
Yield 5
Number Of Ingredients 5
Steps:
- Sieve flour into a deep bowl. I highly recommend you not to skip this step. As sieving will increase the quality of the final dough. You will get rid of all the big lumps in flour and saturate it with oxygen. Add salt to the bowl.
- Make a hole in the middle of the flour mixture and beat in the egg.
- Mix flour with the egg and at the same time start pouring water into it.
- Add vegetable oil and keep mixing the ingredients in the bowl.
- With a spoon scoop flour from the edges into the center.
- When you find it hard to continue stirring the mixture with a spoon, start kneading the dough with your hands. In the end, you get non-sticky dough.
- Cover the bowl with plastic wrap and set it aside for 15-20 minutes. The dough will get more malleable over time.
- Knead the dough one last time without adding more flour.
- For convenience purposes, divide the dough into several parts. In such a way, the diameter of the rolled dough will be much more manageable. Take a rolling pin, sprinkle some flour over it and roll the dough into a thin layer.
- Cut out dumpling wrappers of the necessary size with the rim of a glass or something similar.
Nutrition Facts : Calories 229 kcal, ServingSize 1 serving
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE ...
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, FatContent 3.2, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 87.8, CarbohydrateContent 32, FiberContent 1.1, SugarContent 0.1, ProteinContent 4.3
More about "how to make homemade dumpling dough recipes"
EASY DUMPLING DOUGH RECIPE - CHOWHOUND
A recipe for basic dumpling dough, the foundation of many excellent dumplings.
From chowhound.com
Reviews 5.0
Cuisine Asian, Chinese
Calories 258 per serving
From chowhound.com
Reviews 5.0
Cuisine Asian, Chinese
Calories 258 per serving
- To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon. Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using. Note: Recipes for hot-water dough often call for boiling water to hydrate the dry ingredients, but I find that practice too dangerous and prefer to let the water rest first. For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amount needed into a glass measuring cup and use for making the dough. I typically wait no more than 2 minutes after boiling to use the water.
See details
EASY DUMPLING DOUGH RECIPE - CHOWHOUND
A recipe for basic dumpling dough, the foundation of many excellent dumplings.
From chowhound.com
Reviews 5.0
Cuisine Asian, Chinese
Calories 258 per serving
From chowhound.com
Reviews 5.0
Cuisine Asian, Chinese
Calories 258 per serving
- To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon. Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using. Note: Recipes for hot-water dough often call for boiling water to hydrate the dry ingredients, but I find that practice too dangerous and prefer to let the water rest first. For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amount needed into a glass measuring cup and use for making the dough. I typically wait no more than 2 minutes after boiling to use the water.
See details
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE ...
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 177.2 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 177.2 per serving
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
See details
HOW TO MAKE CHINESE DUMPLINGS | CHINA SICHUAN FOOD
How to make Chinese dumplings from scratch, with pork and chive as filling
From chinasichuanfood.com
Reviews 5
Total Time 90 minutes
Category staple
Cuisine Chinese
Calories 1021 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 90 minutes
Category staple
Cuisine Chinese
Calories 1021 kcal per serving
- Boiled dumplings (??)
See details
DUMPLING WRAPPERS | CHINA SICHUAN FOOD
Homemade dumpling wrappers for water boiled dumplings, steamed dumplings or pot-stickers
From chinasichuanfood.com
Reviews 5
Total Time 180 minutes
Category staple
Cuisine Chinese
Calories 25 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 180 minutes
Category staple
Cuisine Chinese
Calories 25 kcal per serving
- This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers.
See details
DIY: HOW TO MAKE DUMPLING DOUGH FROM SCRATCH
2018-03-20 · If the dough feels too sticky, then a little more flour will bring the dough back into balance. The recipe calls for warm water because flour absorbs warm water more easily and it creates a more supple texture. This dough can be used for dumplings, Green Onion Pancakes, or Home-Style Hand-Cut Noodles. You will need a Chinese rolling pin. This ...
From foodrepublic.com
From foodrepublic.com
See details
HOMEMADE DUMPLINGS RECIPE | ALLRECIPES
2018-06-08 · Instructions Checklist. Step 1. Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together. Advertisement.
From allrecipes.com
From allrecipes.com
See details
DUMPLINGS RECIPE | ALLRECIPES
1998-09-03 · This is the first time I ever made homemade dumplings, fluffy, delicious and much healthier than ready made biscuit dough. I made them in a food processor IN SECONDS as following! I added the flour, salt, bp, sugar, and the 1 tbsp of dried parsley and pulsed a few seconds. I think butter is much healthier than margarine and followed some reviews and used 2 tablespoons of cold butter, but don't ...
From allrecipes.com
From allrecipes.com
See details
HOW TO MAKE BASIC DUMPLING DOUGH | DOUGH RECIPE | EPISODE ...
2018-06-24 · Hey Guys! Here's Another Great Recipe From My Kitchen To Yours. The Recipe For This Week Is My Favorite Dumpling Dough. Am sharing the way I make mine with...
From m.youtube.com
From m.youtube.com
See details
PERFECT DUMPLING DOUGH (FOR BEGINNERS) - THE FLAVOR BENDER
2014-11-03 · Traditionally, hot water dumpling dough is used to make potstickers and steamed dumplings. This produces dumpling wrappers that are more delicate and can be rolled very thinly. Cold water dough is used to make boiled dumplings. This dough produces wrappers that can be thicker and more sturdy. So it’s great for boiling.
From theflavorbender.com
From theflavorbender.com
See details
HOW TO MAKE DUMPLING DOUGH RECIPE - MY PREP TABLE
2021-03-24 · Instructions. Gather your ingredients. In a mixing bowl, add flour and salt, mix well then make a hole in center of flour. Add water in center of flour and begin to mix with rubber spatula. The dough will come together. Continue to work dough until is does not stick to the sides of the bowl.
From mypreptable.com
From mypreptable.com
See details
HOW TO MAKE CHINESE DUMPLINGS | OMNIVORE'S COOKBOOK
2020-09-08 · Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet, pleat side up. Swirl 2 tablespoons water in the skillet, cover immediately, and turn the heat to medium. Cook covered until the water is evaporated and potstickers are cooked through, 3 to 4 minutes.
From omnivorescookbook.com
From omnivorescookbook.com
See details
NEWFOUNDLAND DOUGH BOYS...FLUFFY DUMPLINGS FOR SOUP OR STEW
2018-02-07 · DO NOT lift the cover until the 20 minutes are up. Remove the cover and let the dumplings sit about 5 minutes. Serve 1 or 2 Dough Boys with each bowl of soup or stew . Makes 6-8 dumplings. Mix the flour, baking powder, salt and butter together. Rub the butter into the flour until it is mealy. Make a well in the dry ingredients and add the milk.
From stuffedatthegills.ca
From stuffedatthegills.ca
See details
HOMEMADE FRESH DUMPLING SKIN RECIPE - THE DUMPLING MAMA
2013-04-11 · Instructions. Put the flour and salt into a bowl, mix together, and make a well in the middle. Use a wooden spoon to stir the flour while you add the water in a steady stream. Add the water in three phases to allow the flour to absorb the water. Try to evenly moisten the flour.
From thedumplingmama.com
From thedumplingmama.com
See details
HOW TO MAKE DUMPLING WRAPPERS | HEALTHY NIBBLES BY LISA LIN
If you want to make larger dumplings, aim for wrappers that are about 14 or 16 grams, and they'll roll out to about 3 3/4 inches in diameter. This recipe will make about 30 or so large wrappers. Feel free to adjust the size of each dumpling wrapper to your liking. If you need visuals, you can reference the photos in the blog post or the video ...
From healthynibblesandbits.com
From healthynibblesandbits.com
See details
HOW TO MAKE THE BEST HAR GOW (??) - SHRIMP DUMPLING RECIPE
2021-05-29 · 2. How to prepare the wrapper dough for the best result. Mix the wheat starch, tapioca starch and salt in a mixing bowl. Add the boiling water and stir the flour and boiling water vigorously until it forms a sticky dough. Then add a small amount of oil, and knead it until it is smooth, pliable and homogeneous.
From tasteasianfood.com
From tasteasianfood.com
See details
