EVERY RECIPE DESERVES
A little love letter
Dear easy homemade dumpling wrapper,
Flour, salt, very hot water. That's all you are, and somehow that's exactly what makes you so good.
You're the quiet part of every dumpling night. Nobody takes a picture of you on your own, nobody asks for seconds of you. But you're the soft, slightly chewy skin that holds everything together, the reason the bottoms turn golden in the pan and the edges pinch shut with one little press.
I love the afternoons you ask for. Rolling you thin, one circle after another, a bowl of filling on the table and friends folding next to me with wildly different levels of talent. Store-bought is fine. You're just better, and you know it.
Let’s make this piece of happinessxo, Kimberly
saved you a seatFRESH OUT OF THE KITCHEN
Up close
Easy Homemade Dumpling Wrapper
Flour, salt and hot water, rolled into thin, soft dumpling wrappers. Easier than you think and much better than store-bought. The dough rests, you fill.
GOOD TO KNOW
READY IN2 h 20 minMAKES60 servingsDIFFICULTYa little patienceDIETveganSTART ATON THE TABLE AT
From my kitchen to yours
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
INGREDIENTSUNITSSCALE
INSTRUCTIONStap the number when a step is done
1
cut the parchment
Cut the parchment paper into 60 squares, each with sides measuring 12 cm (5″)2
mix the dough
In a bowl, mix the flour with 1 tsp of salt. Then pour the very warm (not boiling) water into the center and stir with two chopsticks until the dough no longer combines easily. You’ll have larger flakes of dough and still quite a bit of loose flour in the bowl.3
knead
Now, continue with your hands and knead the dough until all the flour is incorporated and the dough has a smooth texture. It should be as soft as an earlobe, which will take about 5-8 minutes.4
rest
Form the dough into a ball and place it back in the bowl. Stretch plastic wrap tightly over the bowl to prevent the dough from drying out. Let the dough rest for at least 30 minutes, though 60 minutes is better, as the longer it rests, the easier it will be to work with later.5
divide the dough
Once the resting time is up, remove the plastic wrap and place the dough on a clean work surface. Quarter the dough and then halve each quarter, and then cut those halves into four equal pieces, resulting in a total of 32 small dough pieces. Each piece will eventually make about 2 dumpling wrappers, so you’ll end up with around 58-64 pieces in total.6
keep it covered
To keep the dough soft and pliable throughout the rolling process and prevent it from drying out, place all the unrolled dough pieces into one of the Tupperware containers. Lay the lid loosely on top so you can easily grab a new piece to roll out. Now, take the first piece of dough from the container.7
roll & cut
Dust a little flour on your work surface and on your piece of dough. Roll out the dough with a rolling pin until it’s big enough for the 11cm (4″ to 4.5″) dough cutter to fit over it with a little edge showing, and cut out the shape. Of course, pros can roll the dough directly into rounds without a cutter 😉 Then, take your second Tupperware container and place a square of parchment paper in it. Place the cut-out wrapper on the parchment and cover it with another piece of parchment. Replace the lid loosely. Any dough scraps from cutting should be placed back in the container with the other unrolled pieces.8
repeat
Continue this process with each piece of dough until all the dough is used up. Knead the dough scraps back into a ball, divide it into 26-32 small pieces, and start the process over.9
note the yield
It’s worth noting that the number of wrappers can vary depending on how thin you roll the dough and the size of your cutter. Each rolled and cut wrapper weigh about 10 g.10
use or freeze
You should process the rolled wrappers as soon as possible, as the dough becomes stickier the longer it is stored. To freeze, you can either place the whole Tupperware container with the wrappers into the freezer or portion them into Ziploc bags. Make sure to keep parchment paper between the wrapper. The wrappers should be at room temperature for easy filling. You can use the dough for frying, boiling, or steaming.
ASKED & ANSWEREDtap a question
Can I freeze homemade dumpling wrappers?
Better to fill them first. Freeze the filled dumplings on a floured tray, then bag them and cook straight from frozen. Unfilled wrappers tend to crack.
Why is my dough so dry and flaky?
That’s normal at the start. Keep kneading for 5 to 8 minutes until it’s smooth and as soft as an earlobe. If it really won’t come together, wet your hands and keep going.
How thin should I roll them?
Thin, about 1 to 2 mm. Each cut wrapper weighs roughly 10 g. Thin edges make pleating much easier.
Can I make the dough a day ahead?
Yes. Wrap the rested dough ball tightly in plastic wrap and keep it in the fridge for up to a day. Let it come back to room temperature before rolling, cold dough fights back.
YOU MIGHT ALSO LIKE
More pieces of happiness
BREADAsparagus Caramalized Leeks Flatbread with Parmesan & RicottaBREADApple Cucumber Brie Turkey SandwichBREADClassic SconesBREADMilk Buns with Gingerbread FillingBREADHoney Mustard Pretzel BitesSANDWICHESHam & Cheese Scones with Ranch Compound ButterBREADCroque MonsieurBREADCilantro Lime Beef Quesadillas
MADE IT?
Tell me how it went
THE GUEST BOOK0 entries
p.s. 60 wrappers is a lot. fill half with pork, half with kimchi, and freeze whatever you can’t eat tonight.
EVERY RECIPE DESERVES
A little love letter
Dear easy homemade dumpling wrapper,
Flour, salt, very hot water. That's all you are, and somehow that's exactly what makes you so good.
You're the quiet part of every dumpling night. Nobody takes a picture of you on your own, nobody asks for seconds of you. But you're the soft, slightly chewy skin that holds everything together, the reason the bottoms turn golden in the pan and the edges pinch shut with one little press.
I love the afternoons you ask for. Rolling you thin, one circle after another, a bowl of filling on the table and friends folding next to me with wildly different levels of talent. Store-bought is fine. You're just better, and you know it.
Let’s make this piece of happinessxo, Kimberly
saved you a seatFRESH OUT OF THE KITCHEN
Up close
Easy Homemade Dumpling Wrapper
Flour, salt and hot water, rolled into thin, soft dumpling wrappers. Easier than you think and much better than store-bought. The dough rests, you fill.
GOOD TO KNOW
READY IN2 h 20 minMAKES60 servingsSTART ATDIFFICULTYa little patienceDIETveganON THE TABLE AT
that’s meFrom my kitchen to yours
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
INGREDIENTS
UNITS
SCALE
INSTRUCTIONStap the number when a step is done
1
cut the parchment
Cut the parchment paper into 60 squares, each with sides measuring 12 cm (5″)2
mix the dough
In a bowl, mix the flour with 1 tsp of salt. Then pour the very warm (not boiling) water into the center and stir with two chopsticks until the dough no longer combines easily. You’ll have larger flakes of dough and still quite a bit of loose flour in the bowl.3
knead
Now, continue with your hands and knead the dough until all the flour is incorporated and the dough has a smooth texture. It should be as soft as an earlobe, which will take about 5-8 minutes.4
rest
Form the dough into a ball and place it back in the bowl. Stretch plastic wrap tightly over the bowl to prevent the dough from drying out. Let the dough rest for at least 30 minutes, though 60 minutes is better, as the longer it rests, the easier it will be to work with later.5
divide the dough
Once the resting time is up, remove the plastic wrap and place the dough on a clean work surface. Quarter the dough and then halve each quarter, and then cut those halves into four equal pieces, resulting in a total of 32 small dough pieces. Each piece will eventually make about 2 dumpling wrappers, so you’ll end up with around 58-64 pieces in total.6
keep it covered
To keep the dough soft and pliable throughout the rolling process and prevent it from drying out, place all the unrolled dough pieces into one of the Tupperware containers. Lay the lid loosely on top so you can easily grab a new piece to roll out. Now, take the first piece of dough from the container.7
roll & cut
Dust a little flour on your work surface and on your piece of dough. Roll out the dough with a rolling pin until it’s big enough for the 11cm (4″ to 4.5″) dough cutter to fit over it with a little edge showing, and cut out the shape. Of course, pros can roll the dough directly into rounds without a cutter 😉 Then, take your second Tupperware container and place a square of parchment paper in it. Place the cut-out wrapper on the parchment and cover it with another piece of parchment. Replace the lid loosely. Any dough scraps from cutting should be placed back in the container with the other unrolled pieces.8
repeat
Continue this process with each piece of dough until all the dough is used up. Knead the dough scraps back into a ball, divide it into 26-32 small pieces, and start the process over.9
note the yield
It’s worth noting that the number of wrappers can vary depending on how thin you roll the dough and the size of your cutter. Each rolled and cut wrapper weigh about 10 g.10
use or freeze
You should process the rolled wrappers as soon as possible, as the dough becomes stickier the longer it is stored. To freeze, you can either place the whole Tupperware container with the wrappers into the freezer or portion them into Ziploc bags. Make sure to keep parchment paper between the wrapper. The wrappers should be at room temperature for easy filling. You can use the dough for frying, boiling, or steaming.ASKED & ANSWEREDtap a question
Can I freeze homemade dumpling wrappers?
Better to fill them first. Freeze the filled dumplings on a floured tray, then bag them and cook straight from frozen. Unfilled wrappers tend to crack.
Why is my dough so dry and flaky?
That’s normal at the start. Keep kneading for 5 to 8 minutes until it’s smooth and as soft as an earlobe. If it really won’t come together, wet your hands and keep going.
How thin should I roll them?
Thin, about 1 to 2 mm. Each cut wrapper weighs roughly 10 g. Thin edges make pleating much easier.
Can I make the dough a day ahead?
Yes. Wrap the rested dough ball tightly in plastic wrap and keep it in the fridge for up to a day. Let it come back to room temperature before rolling, cold dough fights back.
YOU MIGHT ALSO LIKE
More pieces of happiness
MADE IT?
Tell me how it went
THE GUEST BOOK0 entries