5 from 15 votes
Hot Water Dough (for dumplings and more)
Hot Water Dough is a versatile dough recipe for dumplings and other fillings. It uses boiling water, flour, salt, and optionally vegetable oil for an enriched version. This dough is characterized by its soft yet pliable texture after resting, making it easy to shape and fill. Both stand mixer and manual methods are provided for mixing and kneading, resulting in a dough ready for dumpling wrappers or similar uses.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 pound of dough
Amount Per Serving
Calories 946
% 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.