WHERE TO FIND DUMPLING WRAPPERS 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:

• Lightly dust both sides of the Dumpling Wrappers (20) with All-Purpose Flour (to taste) to prevent sticking.
• Rub a little bit of the White Wine (1/4 cup) on one edge of the wrapper, then pinch 2 edges together to form a tube. Set aside and repeat with the rest.
• Add enough Canola Oil (as needed) to a frying pot until it reaches 2-inches deep, then set over medium heat until the oil reaches 325 degrees F (160 degrees C), and keep it there.
• Insert the end of a large wooden spoon in one of the wrapper-tube, brush the outside with white wine, then lower into the frying oil.
• Keep the wooden spoon inserted until the shell has puffed and set in shape. Then remove it. Fry the shell until golden brown on all sides. Once removed, you can use the spoon to fry the next shell as long it doesn't crowd the pot.
• Let the shells drain and cool on a cooling-rack. Mix Granulated Sugar (1/4 cup) and Ground Cinnamon (1 teaspoon). Then roll the shells in the cinnamon sugar to coat. Set aside.
• In a food processor, blend Ricotta Cheese (1 1/2 cup), Maple Syrup (6 tablespoon), and Ground Allspice (1/8 teaspoon) until smooth and silky.
• Don't fill the cannoli if it won't be eaten within 2 hours. Transfer the filling to a pastry bag and fill each cannoli shells from both ends.
• Dust with Powdered Confectioners Sugar (to taste) and serve. Enjoy!