These basic dumpling wrappers are perfect for pan-fried or steamed dumplings. It's.a basic recipe with a specific temperature requirement to ensure you have a soft, yet resilient dough for your filling of choice.
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Ingredients
180gramsall-purpose flour
80gramshot water, heated to 150 - 160°F (65 - 70°C)
cornstarch, for dusting
Instructions
In a bowl, add flour
Heat water to any temperature between 150 - 160°F (65 - 70°C) and add to the flour
Mix until you get a shaggy dough then use your hands to knead for 8 minutes until you can shape a smooth ball and the bowl is clean of flour
Cover or place in a ziplock bag to sit for 15 minutes
Shape into a donut by poking a hole in the ball with your finger and stretching the hole. Slice two opposite sides of the donut so you have two halves.
Working with one half of donut at a time, roll the piece out to the shape of a log. Then cut into pieces that weigh about 12-13 grams each.
Work with one piece at a time. Prepare a work surface and sprinkle some cornstarch on the surface. Flatten the dough piece with the palm of your hand.
Use a rolling pin to flatten and shape the dough: flatten the edges and roll as your rotate the dough piece a quarter turn at a time. Keep the center of the dough thicker than the edges
Dust some cornstarch on both sides of the dumpling wrapper. Use the dumpling wrappers immediately or place the wrappers in a ziplock bag until you are ready to use them.
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.