A Chinese guy once said that you should just buy the skins, it’s what they do in China (don’t believe it). But why would I do that? Dumpling Dough is so goddamn simple to make. I have a theory there is a cover-up on how simple it really is to make. It only takes two really cheap ingredients (pssst one of them is free) and you get instant street credit, isn’t that all we really want? What are you waiting for, let’s make some dumpling dough!
To start place two cups of plain flour into a mixing bowl and make a well in the centre.
Slowly and evenly as possible add in ¾ cup of just boiled water whilst mixing with a pair of chopsticks (not necessary but it does make you look young, hip and cool).
Mix the dough until it becomes shaggy
Bring it together into a rough ball
Flour your work surface and begin to knead the dough for 5 minutes until elastic and smooth
Place into a ziplock sandwich bag and let rest for 2 hours. If you’re in a rush you can rest for 15 minutes but the dough won’t be as soft, the longer you leave it the softer it becomes.
Once the dough has had a little rest divide into 4 equal portions, roll out one portion at a time until about 0.2cm thick.
Using a small cookie cutter cut out your wrappers, they won’t be as thin as you want them just yet so using the rolling pin gently roll them out until almost transparent. Dust with flour so they don’t stick, place onto a plate and cover with a damp tea towel until you’re ready to use them.
- 2 cups plain flour
- 3/4 cup just boiled water
Boil the kettle and measure out ¾ of a cup and let sit for 2 minutes.
Place the 2 cups of flour into a large metal bowl and make a well in the centre, once the water has sat begin to add it in a little a time.
Mix the flour with a pair of chopsticks whilst adding the water. It’s okay if you need to stop and mix, doing both simultaneously can be difficult. Just make sure all the flour is getting evenly hydrated.
Once all the water has been added begin to bring the dough together into a big ball. If you’re having trouble bringing it all together add one teaspoon of water at a time until it comes together.
Flour your work surface and place the dough onto it, begin kneading the dough with the palm of your hands for 5 minutes. You’ll want the dough to be elastic and smooth. Test the dough by imprinting one of your fingers, it should slowly bounce back with a light impression of your finger remaining.
Place the dough into a ziplock bag and remove all the air, seal tightly closed. This will steam the dough making it very soft, leave it for at least 15 minutes if in a rush otherwise leave it for two hours. The longer you leave it the softer it will be.
- *Just boiled water is where you’ve boiled it then let the water sit for a few minutes to cool slightly, the reason for using just-boiled water is that I think using water straight from the kettle could be rather dangerous.
- Dumpling Dough can be frozen up to 3 months, fully defrost before using. I actually prefer to use the dough after it’s been frozen.
Watch the video for Dumpling Dough here: