Food recipes
Basic Dumpling Wrappers
Basic Dumpling Wrappers Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic Directions: Put the flour into a medium bowl. Slowly drizzle in the boiling water and mix with a wooden spoon un...
Basic Dumpling Wrappers
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
Directions:
Put the flour into a medium bowl.
Slowly drizzle in the boiling water and mix with a wooden spoon until the mixture just comes together.
Turn it out onto a lightly floured surface and knead until a smooth dough forms, 5 minutes.
Return the dough to the bowl and cover with plastic wrap.
Let rest at room temperature for at least 1 hour or up to 4 hours.
Turn the dough out onto a lightly floured work surface and, using a sharp knife, cut it into 36 equal pieces (9 to 10 grams each).
Roll each piece into a ball.
Using a small, lightly floured rolling pin, roll out 1 ball of dough to a 1/8-inch-thick round, then roll out just the outer edge until it is 1/16 inch thick and the wrapper is 3 1/2 inches in diameter.
(To hold the filling properly, the wrapper should be slightly thicker in the center than at the edge.)
Transfer the wrapper to a parchment paperlined baking sheet and cover with a damp kitchen towel.
Repeat with the remaining balls of dough.
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
Directions:
Put the flour into a medium bowl.
Slowly drizzle in the boiling water and mix with a wooden spoon until the mixture just comes together.
Turn it out onto a lightly floured surface and knead until a smooth dough forms, 5 minutes.
Return the dough to the bowl and cover with plastic wrap.
Let rest at room temperature for at least 1 hour or up to 4 hours.
Turn the dough out onto a lightly floured work surface and, using a sharp knife, cut it into 36 equal pieces (9 to 10 grams each).
Roll each piece into a ball.
Using a small, lightly floured rolling pin, roll out 1 ball of dough to a 1/8-inch-thick round, then roll out just the outer edge until it is 1/16 inch thick and the wrapper is 3 1/2 inches in diameter.
(To hold the filling properly, the wrapper should be slightly thicker in the center than at the edge.)
Transfer the wrapper to a parchment paperlined baking sheet and cover with a damp kitchen towel.
Repeat with the remaining balls of dough.