Description
These homemade dumpling wrappers are perfect for making delicious dumplings filled with your favorite ingredients.
Ingredients
Scale
- 300g (2 cups) plain flour
- 185g (3/4 cup) just boiled water
- 1 teaspoon salt
Instructions
- Add your flour and salt to a large mixing bowl, and stir to combine.
- Pour in the just-boiled water, then use a chopstick, or a fork, to mix into the flour.
- Once the mixture starts to look lumpy, CAREFULLY (the dough will be hot), use your hands to squeeze the mixture together to get rid of the lumps and dry patches, to form a rough dough.
- Transfer the dough to a clean, flat work surface and knead it for a couple of minutes, until it’s looking smoother and more cohesive.
- Wrap tightly in plastic wrap, then set aside to rest at room temperature for at least 30 minutes. This will make the dough easier to roll.
- Lightly flour a flat surface, then cut off a quarter of the dough. Rewrap the rest to keep it from drying out.
- Roll the piece out into a long, thin rope, about 1 inch thick.
- Cut the rope into 1-inch pieces.
- Working with one piece at a time, place the cut side on the floured surface and use your hands to press it into a rough circle.
- Use a rolling pin to roll it out into a larger circle, about 3 inches (9cm) wide.
- Continue with the rest of the pieces, covering the rolled-out wrappers with a damp kitchen towel to keep them from drying out.
- PRO TIP: I prefer to roll out and then fill the wrappers as I go. Fresh wrappers are less likely to dry out and much easier to fold and shape.
- Spoon about 1 tablespoon of your filling into the middle of your wrapper, then fold up and seal your dumpling.
- Place onto a baking paper lined tray or plate, then repeat with the rest of your wrappers.
- If you’re new to dumpling making, I recommend starting with a little less filling as it will be easier to wrap them.
- You can cook the dumplings straight away, or freeze them for later. Freeze them on a single layer on a lined tray or plate until solid, then transfer them to ziplock bags to store.
- Refrigerating them is tricky especially if you have quite a wet filling, as the bottoms can get sticky, so I always recommend either freezing them or cooking them right away.
Notes
- If the dough feels too sticky, you can sprinkle a bit more flour while kneading.
- Make sure to keep any unused dough covered to prevent it from drying out.
- Experiment with different fillings for a variety of dumplings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Freezing
- Cuisine: Asian
Nutrition
- Serving Size: 2 wrappers
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg