HOT WATER DOUGH (FOR HOMEMADE DUMPLING WRAPPERS)
Provided by Ming Tsai
Time 1h15m
Yield 20 to 24 dumpling wrappers
Number Of Ingredients 3
Steps:
- In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
- Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- To make the dumplings: Place a small mound of your choice of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up, then cook as desired.
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Zaid Alijutt
[email protected]These wrappers were a bit too thick for my liking, but they still tasted good. I'll try rolling them out thinner next time.
munib ali
[email protected]I've made dumpling wrappers from scratch before, and this recipe is definitely one of the best. The wrappers were thin, tender, and cooked perfectly.
Abuzar Junaeid
[email protected]These wrappers were really easy to make, but they didn't hold up well during cooking. They started to fall apart in the water.
Mary Gesicho
[email protected]I'm not sure what I did wrong, but my wrappers turned out really thick and tough. They were still edible, but not ideal.
Kay Liner
[email protected]These wrappers were perfect! They were thin and delicate, and they cooked evenly. My dumplings turned out beautifully.
Abdul Mazed
[email protected]These wrappers were a bit thicker than I expected, but they still worked well in my dumplings. They were easy to work with and held up well during cooking.
Slavoljub Erdeljan
[email protected]I love making dumplings from scratch, but I always struggled with getting the wrappers right. This recipe made it so easy! The wrappers were thin and delicate, and they cooked perfectly. My dumplings were a huge hit with my family.
Untshidze Matamela
[email protected]These wrappers were super easy to make and worked great in my dumplings. They held up well during boiling and frying, and had a nice chewy texture. I'll definitely be using this recipe again.
Farooq Mari
[email protected]I've tried making dumpling wrappers from scratch before, but they always turned out too thick and chewy. This recipe was a game-changer! The wrappers were thin, tender, and cooked evenly. My dumplings were a hit with my family and friends.
Michael Amoah
[email protected]Wow! These dumpling wrappers turned out amazing! They were so easy to make and cooked perfectly. The dumplings were delicious and the wrappers held up really well. I will definitely be making these again.