Hot Water Dough (for dumplings and more)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Additional Time
30 mins
-
Total Time
45 mins
-
Servings
1 pound of dough
-
Calories
946 kcal
-
Course
Bread
-
Cuisine
Chinese, International
Hot Water Dough (for dumplings and more)
Description
The Hot Water Dough recipe provides two versions: a lean dough with flour, salt, and boiling water, and an enriched version adding vegetable oil. The hot water partially cooks the flour, giving the dough a tender, elastic texture suitable for dumpling wrappers and other filled dough uses.
Making this dough can be done with a stand mixer equipped with a dough hook or paddle attachment, or by mixing and kneading by hand. In either case, careful pouring of the boiling water into the flour mixture is key to safe handling and proper hydration. The dough should be kneaded until fairly smooth, then covered and rested for 30 minutes before use, allowing gluten to relax for easier rolling and shaping.
This dough is blank canvas for various dumplings or pastries depending on how it is rolled and filled. The choice between lean or enriched dough depends on the desired texture and fat content in the final product.
Ingredients
Lean Version
- 2 cups all-purpose flour
- ½ tsp salt fine or 3/4 tsp kosher salt
- ¾ cup water boiling hot
Enriched Version (see Note 1)
- 2 cups all-purpose flour
- ½ tsp salt fine or 3/4 tsp kosher salt
- 2 tbsp vegetable oil
- ¾ cup water boiling hot
Instructions
Stand Mixer Method
- Add flour, salt, and oil (if making enriched version) to the bowl of a stand mixer fitted with either the dough hook or the paddle attachment.
- Turn the mixer on at Speed 2 (or whatever setting is recommended by your mixer for kneading dough). With the motor running, pour in the hot water. Pour slowly and carefully, staying near the edges of the bowl, to avoid getting splashed as the mixer spins around.
- Allow the stand mixer to knead for three minutes, stopping occasionally to scrape up any bits stuck to the bottom or sides of the bowl.
- Cover and let rest for 30 minutes. The dough is now ready to be used.
Manual Method (Mixing by Hand)
- Add flour, salt, and oil (only if making fat version) to a heat-safe mixing bowl.
- Slowly and carefully pour the hot water into the bowl while mixing with a fork or spatula. Continue mixing until a shaggy dough is formed.
- Knead the dough by hand for a few minutes, until the dough is fairly smooth. (Unlike bread dough, it does not need to be a super satiny smooth texture.)
- Cover and let rest for 30 minutes. The dough is now ready to be used.
Notes
- Choose the lean or enriched version based on desired texture; oil adds tenderness and richness.
- Rest the dough covered for 30 minutes to relax gluten, making it easier to roll.
- Handle hot water carefully when mixing to avoid splashes and burns.
- Use a stand mixer for convenience or mix and knead by hand following the method steps.
- Nutritional values vary slightly between the two versions due to oil content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1pound of dough
Amount Per Serving
Calories 946 kcal
% Daily Value*
| Calories | 946kcal | 47% |
| Carbohydrates | 198g | 66% |
| Protein | 27g | 54% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 1177mg | 49% |
| Potassium | 278mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Calcium | 45mg | 5% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
