Homemade Dumpling Wrappers
User Reviews
5
Homemade Dumpling Wrappers
Description
The recipe for Homemade Dumpling Wrappers uses all-purpose or bread flour combined gradually with tepid water, mixed into a shaggy dough that requires kneading to develop smoothness. After kneading, the dough is rested covered at room temperature for an hour, which helps hydrate the flour and makes the dough more pliable. Post-rest, the dough is kneaded briefly again and divided for shaping.
This preparation creates a dough with enough elasticity and firmness to roll out into thin sheets for dumplings. The relatively simple two-ingredient formula allows the wrappers to hold fillings securely during cooking methods such as boiling, steaming, or frying.
The recipe yields between 8 to 9 dozen wrappers weighing approximately 1350g in total, with a serving size considered as one dozen wrappers. This makes it suitable for large batches or multiple meals involving dumplings. Adjusting quantities can be done by scaling the recipe as needed.
Ingredients
- 6 1/3 cups all-purpose flour (or bread flour)
- 2 cups water tepid
Instructions
- Add the flour to a large mixing bowl or in the bowl of a stand mixer. (Weight measurements will always be more accurate than cups/spoons, so if you have a kitchen scale, use it!) Gradually add the tepid water to the flour and mix into a smooth dough (either by hand or with the dough hook attachment on low speed). This process should take about 5 minutes, as the dough will look shaggy and dry at first, and need some time to absorb all the liquid.
- If using a stand mixer, you may need to stop the mixer and bring the dough together with your hands. Knead by hand into a ball. At this point, the dough will feel quite stiff, and might not be completely smooth. This is normal. Place the dough back into the mixing bowl, and cover with an overturned plate (or transfer to another airtight container). Let the dough rest at room temperature for 1 hour.
- After the dough has rested, knead it a few times until smooth. It should feel much more pliable! Divide the dough into quarters, and work with one quarter at a time, leaving the remaining dough pieces covered so they don’t dry out.
- Cut the dough into small pieces (about the size of half a marshmallow); more precisely, the piece of dough for each wrapper should weigh about 12-15g. Using a lightly floured rolling pin on a lightly floured surface, roll the dough out into a 3.5 inch (9cm) circle, turning the dough a quarter turn left or right with each roll to keep it even.
- Generally, it is best to assemble the dumplings as you roll out the wrappers. Add about 1 tablespoon of filling to the center, and squeeze the dumpling closed or pleat according to our instructions on how to fold dumplings. Just make sure that the wrapper isn’t too thin in any spots, or it might break during cooking.
Notes
- The total dough weighs about 1350 grams, enough for approximately 8 to 9 dozen wrappers.
- One serving is defined as one dozen wrappers.
- You can adjust servings using the provided scaling options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 67g | 22% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 4mg | 0% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Calcium | 15mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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