How To Make Dumpling Dough
How to make dumpling dough at home to get soft and chewy dumpling wrappers that are elastic and don't tear. In this recipe, we're showing you how to make dumpling dough for boiling that's easy and cheap. It's also freezer-friendly!
- Prep time
- 20 min
- Cook time
- 56 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup all purpose flour (, or more precise 9 oz)
- 1/2 cup water (, room temperature)
- 1/2 tsp salt
Instructions
- 1
Add the all-purpose flour and salt into a bowl. Mix well with a spatula.
- 2
Slowly add the water bit by bit while mixing everything with the spatula. You'll get a shaggy dough.
- 3
Bring the dough together with your hand. Place the dough on a working surface. Knead for 10 minutes or until you get a smooth dough. Place it back in the bowl, cover it tightly with cling film, and rest it for 1 hour.
- 4
Place the dough on a working surface. Using your fingers, poke a hole in the center and gently make the hole bigger by squeezing it until you get a 1-inch(2.5cm) thick ring. Cut it into 2 pieces, cut each piece into 4, and finally each piece into 3, to get a total of 24 pieces of dough.
- 5
Sprinkle and coat the pieces with some corn starch, and cover them with cling film to prevent them from getting dry. Dust the working surface with some corn starch.
- 6
Take 1 piece of dough, press it with your hand, and roll it into a 2-inch disc using a rolling pin. Now roll only ⅓ in, rotate the disk, and repeat, creating a thinner edge and a slightly thicker center. This is so that when we pleat the edge together, it'll be the same thickness as the center, and the dumplings will cook properly.
- 7
They're ready to be used!