![]() The idea is to leave the center of the circle just slightly thicker than the outer edges. For the third revolution, roll the pin only a third of the way up. Repeat this for the second revolution, but, for subsequent turns, roll the pin only halfway up. Turn the dough 90 degrees again and repeat the rolling. ![]() Turn the dough 90 degrees and repeat the forward-and- back rolling. Roll the pin forward across the dough and back. Position your rolling pin between you and the base of the wafer of dough. Press your thumb gently into the dough to create a small indentation. Roll each piece of dough into a small ball and then a flatten it between your palms to create a disc that resembles a wafer cookie. Each piece should weigh about 9 or 10 grams. Using a knife or a bench scraper, cut each rope into pieces that are about 3⁄4 inch thick. On a surface lightly dusted with our, roll each half into a rope that’s about 3⁄4 inch in diameter and about 18 inches in length. It’s best to make this dough the same day you want to use it.) It will get stickier, so you will have to knead in about 1 to 2 tablespoons of flour to refresh it. (This dough will hold for several hours at room temperature. Cover the dough and let it rest for 20 minutes. Once the dough comes together, knead for about 2 minutes. Add the flour to the bowl of the stand mixer, and add the water gradually while running the dough hook at medium-low speed. (While it doesn’t need much longer than that, it won’t hurt the dough if it happens to rest longer.)Īlternatively, you can use a stand mixer to form the dough. Cover the dough with a damp towel or plastic wrap and let it rest on the counter for a minimum of 20 minutes. Remove the dough from the bowl and knead for about 2 minutes. It should not stick to your fingers.ĭust your work surface with flour. The dough should feel slightly tacky but not damp. Now, use your hands to start kneading the dough and incorporating any remaining flour. Using a rubber spatula, a wooden spoon, a pair of chopsticks, or your fingers, stir the water and our together until a shaggy ball of dough starts to form. Reprinted with permission from Chinese Soul Food The thicker ones are better for pot stickers, because they won’t tear as easily. At Chinese markets, you can usually find thin, medium, and thick dumpling wrappers. ![]() There are many brands available, and most stores these days sell at least one type of dumpling wrapper. If you don’t have time to make your own wrappers, you can use store-bought dumpling or gyoza wrappers. I wouldn’t make these smaller, however, because it makes it more challenging to fold the dumplings, especially if you have big hands or you are a beginner. The key is to keep the size consistent, so the dumplings cook consistently. You would end up with fewer dumplings and each would require more filling. You could make these larger, if you’d like. Note: These dimensions are meant as a guideline. This recipe yields enough dumplings that you can freeze extras to serve another time. This dough can be used for dumplings, Green Onion Pancakes, or Home-Style Hand-Cut Noodles. The recipe calls for warm water because flour absorbs warm water more easily and it creates a more supple texture. If the dough feels too sticky, then a little more flour will bring the dough back into balance. I tell you this so that you know you need to pay attention, but I don’t want you to stress about these factors. What takes practice is using your eyes and sense of touch to determine just how thirsty the flour is on a given day, because the moisture content of the flour and the humidity in the air both can affect how the dough comes together. It really doesn’t get more straightforward than that. If you’re going to make homemade dumplings, why not take it one step further? Learn to make dumpling dough from scratch and you’ll never have an excuse to not churn out these savory parcels by the dozen.Īll-purpose flour and water. Grab a rolling pin and some extra flour - you're making homemade dumpling dough!ĭig into Chinese comfort food with Hsiao-Ching Chou’s new collection of easy-to-make classics.
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