Ingredients
Dough Ingredients
- 300 g all-purpose flour (or a mix of 50% cake flour and 50% all-purpose flour)
- 175 – 200 ml boiling water (use room temperature water if making boiled dumplings)
- ¾ tsp salt
- Extra flour for dusting
Instructions
- Mix flour and salt: In a bowl, combine the flour and salt thoroughly.
- Create a well: Form a well in the center of the flour mixture, similar to preparing pasta dough.
- Add boiling water gradually: Slowly pour about 130 ml of boiling water into the well while stirring with chopsticks or a fork until clumps begin to form. Alternate pouring and mixing for even hydration.
- Add remaining water: Incorporate up to 70 ml more boiling water (or room temperature water if making boiled dumplings) while mixing to form clumpy dough with some dry and wet areas.
- Initial kneading and resting: Gently knead by hand to form a rough dough with no dry spots. Cover with plastic wrap and let rest for 20-30 minutes. Adjust with small amounts of flour or water if needed.
- Knead to smooth: After resting, knead for a few minutes until the dough becomes smooth, supple, and soft like an earlobe.
- Divide and rest again: Separate dough into four portions. Wrap in plastic wrap or place in zipper bags and rest at room temperature for at least 30 minutes, preferably one hour.
- Mixing with stand mixer or food processor (optional): For larger batches, use a stand mixer with a dough hook attachment or food processor to mix flour, salt, and hot water, then knead until a soft dough forms. Rest dough as described above.
- Prepare dough wrappers: Dust rolling surface and pin with flour. Roll each dough portion into a tube about 1.5 inches in diameter. Cut into 8-9 equal pieces.
- Roll individual wrappers: Flatten each piece with the palm, then roll out into a circle roughly 4 inches in diameter, slightly thicker in the center. Rotate and roll the edges carefully for thin, even wrappers.
- Alternate rolling method: Flatten and roll each piece directly into 4-inch diameter circles, rotating to maintain shape.
- Storing wrappers: Arrange wrappers on a floured surface with light flour dusting between to prevent sticking. Cover with plastic wrap or cloth to keep moist.
- Using a pasta machine (optional): Flatten dough and feed through the most coarse setting, folding and repeating while decreasing thickness until 2-3 mm is achieved. Cut wrappers with a floured cookie cutter (3.5-4 inches). Re-knead leftovers as needed.
- Refrigeration: Dough can be refrigerated overnight in sealed plastic, then brought back to room temperature before use.
Notes
- If dough feels too wet, add a small amount of flour; if too dry, add water sparingly.
- Use room temperature water when making dough for boiled dumplings to prevent toughness.
- Dumpling wrappers become stickier the longer they are kept, so use as soon as possible after rolling.
- Keep rolled wrappers well-separated and lightly floured to avoid sticking.
- Resting dough improves hydration and elasticity, making it easier to roll and shape.
- Practice rolling techniques for even thickness, especially in the center where wrappers should be slightly thicker.
- Leftover dough scraps can be re-kneaded and rested to make additional wrappers.
- Use a damp cloth or plastic wrap to prevent dough from drying out during resting and rolling.
- Prep Time: 45 minutes
- Category: Dough
- Method: No-Cook
- Cuisine: Chinese
