HOMEMADE DUMPLING WRAPPERS
From-scratch dumpling dough requires only two ingredients - flour and water - and the water temperature yields different types of wrappers. Cold water is best for boiled dumplings because it causes the flour's proteins to form the gluten that makes dough chewy and able to withstand vigorously boiling water. Hot water denatures flour's proteins, resulting in dough supple enough to roll very thin and into tender wrappers ideal for pan-fried and steamed dumplings, such as chile crisp dumplings. The hot water for this dough should be hotter than warm and cooler than boiling and can come from the faucet's hot tap. Letting the dough rest allows it to more fully absorb the water and relax, which will make rolling even easier.
Provided by Genevieve Ko
Categories dinner, lunch, snack, dumplings, appetizer, side dish
Time 45m
Yield About 35 wrappers
Number Of Ingredients 2
Steps:
- Place the flour in a large bowl and set the bowl on a damp kitchen towel so it won't slip. Add the hot water in a steady stream while stirring with chopsticks or a fork. Stir until all the flour is hydrated and the mixture becomes shaggy. Let stand until cool enough to handle, 2 to 5 minutes.
- Use your hands to gather and knead the shaggy mass into a ball in the bowl. Turn out onto a work surface and knead until slightly elastic, 5 to 10 minutes. The dough should be tacky but not sticky, and it won't look completely smooth. If it sticks to the surface, flour the work surface lightly and continue kneading. Knead into a ball and cover loosely with a clean damp kitchen towel or plastic wrap. Let stand for at least 30 minutes or up to 1 hour.
- Divide the dough in half. Roll one piece to a 1/16-inch thickness. You shouldn't need to flour the surface while rolling, but do so if the dough is sticking. Once the dough is thin enough, lift it off the surface, flour the surface lightly, and place the dough back down. Cut out 3 1/2-inch rounds as close together as possible, then gather the scraps and cover the rounds with the damp kitchen towel or plastic wrap. Repeat with the remaining dough and knead those scraps with the first batch of scraps, then let rest for 5 minutes before rerolling and cutting. (See Note for a more traditional way to roll the wrappers.) Use the wrappers immediately for dumplings, such as chile crisp dumplings.
HOMEMADE DUMPLING WRAPPERS
Use these to make Pork-and-Cabbage Dumplings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 1h10m
Yield Makes 80 wrappers
Number Of Ingredients 2
Steps:
- Place flour in a large bowl, and make a well in the center. Add water to well, and mix together flour and water with your hands using a circular motion. Once dough comes together and is ragged, transfer to a lightly floured surface. Knead until smooth and pliable, 1 to 2 minutes. Cover with a damp dish towel, and let rest 30 minutes or refrigerate up to 8 hours. (Dough can be frozen up to 1 month; thaw at room temperature before using.)
- Cut dough into 8 pieces, and roll each into a log 1 inch thick and 10 inches long. Cut each log into 10 pieces. Keeping remainder covered with a damp cloth, roll out each piece into a 3-inch round on a lightly floured surface.
DUMPLING WRAPPERS
Yield makes about 50 wrappers
Number Of Ingredients 2
Steps:
- Combine the flour and salt in a large mixing bowl and gradually stir in about 1/2 cup cold water, until the dough comes together in a ball. The dough should be quite dry. Turn onto a floured surface and knead until smooth and elastic, about 5 minutes, flouring as necessary to prevent sticking. You can also do this in a food processor: add the water gradually to the flour and salt in a food processor while the machine is running, adding as much water as necessary to form a dough ball-again, the dough should be dry-then let the machine run for about 15 seconds. Finish the kneading by hand, using as much flour as necessary to keep it from sticking.
- Shape the dough into a ball, dust with flour, and cover with plastic wrap or a damp towel. Let it rest for 20 minutes to 2 hours (or longer; see headnote).
- Knead the ball for a minute, then cut into 4 pieces. On a lightly floured surface, roll each piece into a 1-inch log, then cut into 1-inch pieces and roll each one out from the center to form a 4-inch round or square, adding a bit of additional flour if necessary. Use immediately or dust with flour, stack, and refrigerate for up to a couple of days or freeze for up to 2 weeks.
- Egg Roll Wrappers
- These may be used as slightly richer dumpling wrappers or for egg rolls: Add 1 egg to the flour-salt mixture, then reduce the water to a little less than 1/2 cup. In step 3, cut the dough ball into 4 pieces and roll out each one. Cut 3-inch squares for dumpling wrappers, 6-inch squares for egg roll wrappers.
- Noodles
- In step 3, after cutting the dough into 4 pieces, roll out each piece into a rectangle. Try to roll the dough as thinly as possible without ripping it, preferably to 1/8 inch thick. Lightly dust the rectangles, fold into quarters lengthwise, then use a sharp knife to cut each folded rectangle into thin strips. Alternatively, use a pasta machine: put the dough rectangles through the smallest setting, then roll them through the spaghetti setting. Dust lightly with flour to prevent sticking. Cook in boiling water just until tender, about 3 minutes, then drain, rinse, drain again, and serve immediately.
- Egg Noodles
- Use the dough recipe for the egg roll wrappers, then follow the instructions for noodles.
HOT WATER DOUGH (FOR HOMEMADE DUMPLING WRAPPERS)
Provided by Ming Tsai
Time 1h15m
Yield 20 to 24 dumpling wrappers
Number Of Ingredients 3
Steps:
- In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
- Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- To make the dumplings: Place a small mound of your choice of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up, then cook as desired.
MANDU-PI/DUMPLING WRAPPERS
Just in case you didn't know. You could buy them, but why would you buy when you can make from scratch?
Provided by Emma A.
Categories Chinese
Time 30m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Combine 2 cups of flour, salt, and water in a large mixing bowl. Mix with a wooden spoon until it turns into a lump. Then knead it by hand for a few minutes until the dough gets a little softer. Put it in a plastic bag to keep it from the air and let it sit for 10 to 30 minutes on the kitchen counter.
- Take the dough out of the plastic bag. It will be a little softer and moist and easier to handle. Knead it for 5 to 7 minutes, until it's smooth and elastic.
- Place the dough on a cutting board dusted with a bit of flour and divide it into 2 equal pieces. Put one half into the plastic bag to keep it from getting dried out as your work on the other half.
- Cut the piece of dough into 8 equal sized pieces. Roll each piece out with a rolling pin into 5½ to 6 inch round circle disks. They should be a little thinner on the edges than in the middle, because we'll eventually be pinching the edges together when we make mandu, so you don't want them too thick and doughy.
- Take the second half out of the bag and make mandu wrappers out of it using the same method.
- Use them right away to make mandu, or freeze them for later.
Nutrition Facts : Calories 64, Fat 0.2, Sodium 73.3, Carbohydrate 13.4, Fiber 0.5, Sugar 0.1, Protein 1.8
DUMPLING WRAPPERS
You can buy premade Chinese dumpling wrappers from any Asian grocery store, and in most cases they work as well and taste as good as homemade wrappers. However, Shanghai Soup Dumplings should be made with homemade wrappers or they will not hold their soup when steaming. If you are making wrappers for Shanghai Soup Dumplings, try to keep the center of the wrappers thicker than the edges when rolling the dough disks.
Provided by Mary Kate Tate
Categories Low Fat Quick & Easy
Yield Makes 52 wrappers
Number Of Ingredients 3
Steps:
- To make the dough in an electric mixer, place the flour in the work bowl of the mixer and slowly mix in the boiling water with a dough hook and then add the cold water to form a dough. Transfer the dough to a lightly floured work surface and knead for an additional 5 minutes by hand, or until it is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes. Alternatively, to make the dough by hand, place the flour in a large bowl and slowly stir in the boiling water. Then add the cold water and mix until well combined. Turn out the dough onto a lightly floured work surface and knead for 10 minutes, or until the dough is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes.
- Use a sharp knife to cut each of the cylinders into 26 rounds, and cover the rounds with plastic wrap when not working with them so that they don't dry out. Roll each round into a ball. Then on a lightly floured work surface, flatten each ball into a 3-inch-wide disk, first with the palm of your hand and then using a mini rolling pin and working in a circular motion. The wrappers will keep in the refrigerator wrapped in plastic wrap for up to 2 days.
More about "dumpling wrappers recipes"
DUMPLING WRAPPERS - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (14)Total Time 3 hrsCategory StapleCalories 25 per serving
- Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
- Dig a small hole in the center of the ball. Shape it to a large circle round. Cut so we will end up a long log.
- Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together.
- Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. You can refer to this video for the process.
10 UNIQUE WAYS TO USE DUMPLING WRAPPERS | ALLRECIPES
From allrecipes.com
Author Sarah ZornEstimated Reading Time 3 mins
AMAZON.COM: DUMPLING WRAPPERS
From amazon.com
HOMEMADE DUMPLING WRAPPER RECIPE - CHATELAINE.COM
From chatelaine.com
EASY DUMPLING DOUGH RECIPE (HOMEMADE DUMPLING WRAPPERS)
From breaddad.com
HOW TO MAKE FILIPINO LUMPIA, CHINESE CHILE CRISP DUMPLINGS AND …
From goodmorningamerica.com
PERFECT DUMPLING DOUGH (FOR BEGINNERS) - THE FLAVOR BENDER
From theflavorbender.com
DUMPLING WRAPPERS (BASIC EASY RECIPE) - WELL NOURISHED
From wellnourished.com.au
DUMPLING WRAPPERS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
DUMPLING WRAPPERS | BON APPéTIT
From bonappetit.com
48 DUMPLING WRAPPERS IDEAS | DUMPLING WRAPPERS, FOOD, RECIPES
From pinterest.ca
WHERE TO BUY DUMPLING WRAPPERS RECIPES ALL YOU NEED IS …
From stevehacks.com
DUMPLING WRAPPERS RECIPE - RECIPES JOURNEY
From recipesjourney.com
HOW TO MAKE DUMPLINGS FROM SCRATCH - FOOD NETWORK
From foodnetwork.com
DUMPLINGS WRAPPERS COLES - WATCH RECIPE INSTRUCTIONS - LISSAS …
From lissasloves.com
SUNON FOOD DUMPLING WRAPPERS 454G
From aurora.centrafoods.ca
DUMPLING WRAPPERS MOLDS | DUMPLING WRAPPERS, FOOD, COOKING
From pinterest.ca
BASIC DUMPLING WRAPPERS RECIPE - CARA STADLER | FOOD
From foodandwine.com
DUMPLING WRAPPER NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HOW TO MAKE DUMPLING WRAPPERS | MARION'S KITCHEN
From marionskitchen.com
HOW TO MAKE DUMPLINGS WRAPPERS | MAKE & FREEZE DUMPLINGS …
From youtube.com
HOW TO MAKE DUMPLING WRAPPERS (POTSTICKER, WONTON, GYOZA)
From alphafoodie.com
DUMPLING WRAPPER RECIPE: BRING DUMPLINGS TO YOUR KITCHEN
From unocasa.com
STEAMED DUMPLINGS WITH WONTON WRAPPERS RECIPES - FOOD NEWS
From foodnewsnews.com
EASY DUMPLING WRAPPERS | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
DOUBLE HAPPINESS FOODS - SHANGHAI DUMPLING WRAPPERS
From saveonfoods.com
VEGAN WONTON & DUMPLING WRAPPERS - IT DOESN'T TASTE LIKE …
From itdoesnttastelikechicken.com
STOP AND SHOP DUMPLING WRAPPERS RECIPES ALL YOU NEED IS …
From stevehacks.com
DUMPLING WRAPPERS MOLD | DOUGH PRESSING TOOL DOUGH PRESSER …
From amazon.ca
3 WAYS TO MAKE DUMPLING WRAPPERS - WIKIHOW
From wikihow.com
WRAPPERS - WONTON FOOD
From wontonfood.com
HOMEMADE DUMPLING WRAPPERS FOR WONTONS, GYOZA (VEGAN, …
From biancazapatka.com
DUMPLING WRAPPERS : VIEW COOKING DIRECTIONS - LISSAS LOVES
From lissasloves.com
THE BEST VEGAN DUMPLING WRAPPER BUN WITH JUICY FILLING
From woonheng.com
DUMPLING WRAPPERS WITH BEAN SPROUTS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ASIAN SPINACH DUMPLING WRAPPERS OR JADE DUMPLING WRAPPERS
From acanadianfoodie.com
DUMPLING WRAPPERS
From walmart.com
WHERE TO FIND DUMPLING WRAPPERS IN GROCERY STORE
From valuablekitchen.com
HOMEMADE DUMPLING WRAPPERS (ULTIMATE DUMPLING GUIDE PART 1)
From redhousespice.com
HOW TO DEFROST DUMPLING WRAPPERS - THE FORK BITE
From theforkbite.com
HOW TO MAKE DUMPLING WRAPPERS | HEALTHY NIBBLES BY LISA LIN BY …
From healthynibblesandbits.com
AMAZON.CA: DUMPLING WRAPPER
DUMPLING WRAPPERS RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love