Dumpling Wrappers Food

HOMEMADE DUMPLING WRAPPERS

Steps:

• Place the flour in a large bowl and set the bowl on a damp kitchen towel so it won't slip. Add the hot water in a steady stream while stirring with chopsticks or a fork. Stir until all the flour is hydrated and the mixture becomes shaggy. Let stand until cool enough to handle, 2 to 5 minutes.
• Use your hands to gather and knead the shaggy mass into a ball in the bowl. Turn out onto a work surface and knead until slightly elastic, 5 to 10 minutes. The dough should be tacky but not sticky, and it won't look completely smooth. If it sticks to the surface, flour the work surface lightly and continue kneading. Knead into a ball and cover loosely with a clean damp kitchen towel or plastic wrap. Let stand for at least 30 minutes or up to 1 hour.
• Divide the dough in half. Roll one piece to a 1/16-inch thickness. You shouldn't need to flour the surface while rolling, but do so if the dough is sticking. Once the dough is thin enough, lift it off the surface, flour the surface lightly, and place the dough back down. Cut out 3 1/2-inch rounds as close together as possible, then gather the scraps and cover the rounds with the damp kitchen towel or plastic wrap. Repeat with the remaining dough and knead those scraps with the first batch of scraps, then let rest for 5 minutes before rerolling and cutting. (See Note for a more traditional way to roll the wrappers.) Use the wrappers immediately for dumplings, such as chile crisp dumplings.

DUMPLING WRAPPERS

Steps:

• Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
• Dig a small hole in the center of the ball. Shape it to a large circle round. Cut so we will end up a long log.
• Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together.
• Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. You can refer to this video for the process.
• This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers.

DUMPLING WRAPPERS

Steps:

• To make the dough in an electric mixer, place the flour in the work bowl of the mixer and slowly mix in the boiling water with a dough hook and then add the cold water to form a dough. Transfer the dough to a lightly floured work surface and knead for an additional 5 minutes by hand, or until it is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes. Alternatively, to make the dough by hand, place the flour in a large bowl and slowly stir in the boiling water. Then add the cold water and mix until well combined. Turn out the dough onto a lightly floured work surface and knead for 10 minutes, or until the dough is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes.
• Use a sharp knife to cut each of the cylinders into 26 rounds, and cover the rounds with plastic wrap when not working with them so that they don't dry out. Roll each round into a ball. Then on a lightly floured work surface, flatten each ball into a 3-inch-wide disk, first with the palm of your hand and then using a mini rolling pin and working in a circular motion. The wrappers will keep in the refrigerator wrapped in plastic wrap for up to 2 days.

DUMPLING WRAPPERS

Steps:

• Combine the flour and salt in a large mixing bowl and gradually stir in about 1/2 cup cold water, until the dough comes together in a ball. The dough should be quite dry. Turn onto a floured surface and knead until smooth and elastic, about 5 minutes, flouring as necessary to prevent sticking. You can also do this in a food processor: add the water gradually to the flour and salt in a food processor while the machine is running, adding as much water as necessary to form a dough ball-again, the dough should be dry-then let the machine run for about 15 seconds. Finish the kneading by hand, using as much flour as necessary to keep it from sticking.
• Shape the dough into a ball, dust with flour, and cover with plastic wrap or a damp towel. Let it rest for 20 minutes to 2 hours (or longer; see headnote).
• Knead the ball for a minute, then cut into 4 pieces. On a lightly floured surface, roll each piece into a 1-inch log, then cut into 1-inch pieces and roll each one out from the center to form a 4-inch round or square, adding a bit of additional flour if necessary. Use immediately or dust with flour, stack, and refrigerate for up to a couple of days or freeze for up to 2 weeks.
• Egg Roll Wrappers
• These may be used as slightly richer dumpling wrappers or for egg rolls: Add 1 egg to the flour-salt mixture, then reduce the water to a little less than 1/2 cup. In step 3, cut the dough ball into 4 pieces and roll out each one. Cut 3-inch squares for dumpling wrappers, 6-inch squares for egg roll wrappers.
• Noodles
• In step 3, after cutting the dough into 4 pieces, roll out each piece into a rectangle. Try to roll the dough as thinly as possible without ripping it, preferably to 1/8 inch thick. Lightly dust the rectangles, fold into quarters lengthwise, then use a sharp knife to cut each folded rectangle into thin strips. Alternatively, use a pasta machine: put the dough rectangles through the smallest setting, then roll them through the spaghetti setting. Dust lightly with flour to prevent sticking. Cook in boiling water just until tender, about 3 minutes, then drain, rinse, drain again, and serve immediately.
• Egg Noodles
• Use the dough recipe for the egg roll wrappers, then follow the instructions for noodles.