Description
This recipe guides you through making homemade dumpling wrappers from scratch, resulting in tender, thin, and pliable dough perfect for wrapping your favorite fillings. With just a few simple ingredients and straightforward steps, you can create authentic dumpling skins that elevate any dumpling dish.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 cups water
- 1 tablespoon vegetable oil
- 1 egg (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt until evenly combined to ensure the seasoning is well distributed throughout the dough.
- Add Wet Ingredients: Add water, vegetable oil, and the optional egg to the flour mixture. Stir with a spatula thoroughly until no dry flour remains, scraping the sides of the bowl to incorporate all ingredients.
- Knead the Dough: Transfer the dough onto a clean and dry surface. Knead by hand for about 10 minutes to develop a soft and smooth dough ball. Alternatively, use a stand mixer on medium speed to knead for the same duration.
- Rest the Dough: Cover the dough ball tightly with plastic cling wrap and let it rest for 10 minutes. This resting period helps relax the gluten and makes the dough easier to roll out.
- Divide and Roll: Using a bench scraper or knife, divide the dough into 4 equal portions. Lightly flour your working surface and rolling pin. Roll each piece into a thin sheet approximately 1/16-inch thick.
- Cut Wrappers: Use a 3-inch round cookie cutter to cut circles from the rolled dough sheets. Collect scraps as you go.
- Re-roll Scraps: Gather all the dough scraps into a ball, re-roll to 1/16-inch thickness and cut additional circles until all dough is used.
- Use or Store Wrappers: Use the dumpling wrappers immediately to prevent drying out. If storing, place them in a floured, sealable container or a Ziploc bag and refrigerate for up to 2 days.
Notes
- If you omit the egg, the dough will still be pliable and tender but slightly less rich.
- Ensure the dough is rolled as thin as possible for delicate, tender dumpling wrappers.
- Flour your workspace and rolling pin lightly to avoid sticking but avoid using too much flour which can dry out the dough.
- Wrapper thickness can be adjusted depending on your dumpling filling and preference.
- This dough recipe yields about 60 wrappers each 3 inches in diameter.
- Use wrappers immediately or store refrigerated for up to 2 days; for longer storage freeze with parchment between layers.
