Korean Homemade Dumpling Wrappers (Mandu-pi)
User Reviews
5
Korean Homemade Dumpling Wrappers (Mandu-pi)
Description
Korean Homemade Dumpling Wrappers (Mandu-pi) use a mix of all-purpose flour, sweet rice flour, and cornstarch for texture, combined with vegetable oil and warm water to form a thick dough. Kneaded briefly until smooth, the dough rests to relax the gluten, making it easier to roll.
After resting, the dough is shaped into a log and cut into pieces that are individually rolled into thin, round wrappers about 5 inches in diameter. Dusting with flour prevents sticking during stacking.
The wrappers can be used fresh or stored in the refrigerator for up to a week or frozen for longer. Proper flour dusting between wrappers is important to keep them separate. Thawed wrappers should be brought back to room temperature before use for best handling.
Ingredients
- 4 cups (480 g) all-purpose flour or plain flour
- 3 tbsp (24 g) sweet rice flour chapssal-garu
- 2 tbsp (16 g) corn starch
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 cup (360 ml) water + 2 tbsp more, if needed, warm
Instructions
- To make the dumpling dough, mix flour, sweet rice flour, and cornstarch in a large mixing bowl.
- Add oil and water; mix with a spoon. Do not add all the water at once. Gradually add water until it forms a rather thick dough. You can add more water if needed.
- Knead the dough with your hand for 2-3 minutes until smooth. Wrap in plastic and let the dough rest for 30 minutes in the room temperature or a few hours in the fridge. Bring to a room temperature before you roll out.
- Roll the dough into a long log with about 1 1/2-inch in diameter.
- To make large wrappers (5-inch), cut into 40-45 pieces. Each piece should weigh about 30g (1oz). To make smaller wrappers (about 4-inch), cut into 55-60 pieces. Each piece should weigh about 20g (0.7oz).
- Roll each dough pieces into a round wrapper with a small rolling pin, about 5-inch in diameter. Dust with flour before you put the next wrapper on top to prevent from sticking.
Notes
- Make wrappers ahead and store in the refrigerator for up to a week or freeze for several months.
- Sprinkle plenty of flour between wrappers to prevent sticking during storage.
- Keep wrappers in an airtight zip-top bag wrapped with plastic wrap to maintain freshness.
- Bring refrigerated or frozen wrappers back to room temperature before rolling out or using to prevent tearing.
User Reviews
Overall Rating
5
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