Homemade Dumpling Wrappers
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
10
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Calories
100 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Chinese
Homemade Dumpling Wrappers
Description
The recipe begins by combining flour, cornstarch, and salt, then slowly adding boiling water while mixing, which partially cooks the starches in the flour, creating a soft but elastic dough. Using an electric mixer helps bring the dough together smoothly. After kneading and resting, the dough is rolled into a long shape and cut into pieces.
Each piece is dusted with flour and rolled thinly, then a circular mold is used to cut consistent wrapper rounds. The dough's semi-cooked nature makes these wrappers flexible and tender, allowing for easier folding and sealing of dumplings or potstickers.
The final wrappers can be used immediately for wrapping or rolled thinner for better handling, ensuring a delicate but sturdy skin once cooked.
Tips include using hot boiling water for the correct dough consistency, using a jar lid or cup as a mold, and rolling wrappers again before use to improve pliability and thickness. Doubling the recipe is suggested for larger batches, as this amount yields about 38 wrappers.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 cup water boiling hot
Extra for dusting:
- 2 tablespoons all-purpose flour Extra for dusting, can use more or less
Instructions
- Put 2 cups of all purpose flour, 1 tablespoon of cornstarch and ½ teaspoon of salt in a container, then mix it well.
- Pour the flour mixture from step 1 into an electric mixer (I use Bosch mixer).
- Turn on the lowest setting #1. Pour 1 cup of hot boiling water slowly into the Bosch electric mixer. (Be careful pouring the hot water.)
- Next, cover the lid and turn the speed to medium high #3 for 5 minutes or until the dough comes together.
- Take the dough out from the mixer and dust some flour if it’s too sticky.
- Roll the dough into a long shape.
- After that, cut the dough into 24 pieces.
- The following step, take a piece of dough and sprinkle some flour.
- Use a rolling pin to flatten the dough.
- After, use a circle shape mold press on the flat dough to cut out a circle. (You can use a circle cup or a lid.)
- Repeat steps 8-10 many times to make around 38 wrappers. *** Tips: before using the dumpling wrappers I recommend rolling them again to flatten out and make it thinner before wrapping potstickers.
Notes
- Use hot boiling water to prepare the dough for optimal texture and elasticity.
- A jar lid, cup, or any circular object can serve as a mold to cut the wrappers evenly.
- Roll the wrappers thinner a second time before using to ease wrapping and create delicate skins.
- This recipe makes about 38 wrappers; double the ingredients for larger quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 118mg | 5% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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