Perfect Dumpling Dough
A versatile and soft dumpling dough, perfect for making homemade dumplings, using boiling or room temperature water.
Equipment
- Mixing Bowl
- stand mixer
- food processor
- Rolling Pin
- Pasta Machine
Ingredients
Dough Ingredients
- 300 g all purpose flour or a mix of 50% cake flour and 50% AP flour
- 175-200 ml boiling water use room temperature water if making boiled dumplings
- ¾ teaspoon salt
- extra flour for dusting
Instructions
By hand
- In a bowl, mix the flour and salt together.
- Create a well in the middle (like you would when making pasta).
- Slowly add about 130 ml of the hot water, while mixing with chopsticks or a fork until the flour forms clumpy bits.
- Add up to 70 mL of the rest of the hot water (or room temperature water, if using), while mixing, to form a clumpy dough.
- Gently mix the dough by hand to bring it together to form a scraggly dough, with no dry spots.
- Cover the bowl with plastic wrap and let it rest for 20 – 30 minutes.
- Knead the dough for a few minutes until it looks smooth and feels supple (ear lobe soft).
- Roughly separate the dough into 4 portions, wrap them in plastic wrap (or place them in ziploc bags) and let the dough rest for at least 30 minutes at room temperature.
- You should get a dough that is soft, not sticky, and firm enough to hold its shape.
By stand mixer
- Place the flour and salt in the bowl of your mixer.
- Stream in the 130 ml of hot water, while running the mixer on low.
- Replace the mixer attachment with the kneading attachment.
- Add the rest of the hot water (or room temperature water) while kneading the dough.
- Knead the dough until you have a soft, supple, smooth dough.
- Portion the dough into 4, and wrap each portion in plastic wrap or put it in ziploc bags, and let the dough rest for at least 30 minutes.
By food processor
- Process the flour and salt for a few seconds to mix.
- In a steady stream, pour about 130 mL of the hot water while the processor is running.
- Add the rest of the water until the mix starts to resemble very coarse crumbs.
- Turn the dough out onto a lightly floured surface.
- Using your hands, bring the flour clumps together to form a soft but firm ball of dough.
- Knead the dough further on your work surface for a few minutes.
- Divide the dough into 4, and wrap each portion in plastic wrap (or place it in ziploc bags). Let the dough rest for at least 30 minutes.
Making the dumpling wrappers
- If you're using the dough the following day instead, place it in the fridge (sealed in plastic bags), and then return it back to room temperature before handling it.
- Lightly dust your work surface and rolling pin with flour, and have a clean cloth napkin and a well floured area ready to place your cut wrappers.
- Take one portion of dough, and roll it out into a tube that's about 1 ½ inches in diameter.
- Cut the tube into 8 or 9 equal portions.
- Place one portion of the dough on a lightly floured surface, with the cut side down.
- Press down on the dough with the heel of your palm to flatten it slightly.
- Use a small rolling pin to roll out the dough into a circle that is about 2.5 – 3 inches in diameter.
- This method will take some practice to get it right.
- You should end up with a dumpling wrapper that is about 4 inches in diameter, and slightly thicker in the middle.
Notes
The amount of water used will vary depending on the brand of flour, so keep an eye out for the right dough consistency.
Nutrition
Serving: 1wrapperCalories: 34kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 55mgPotassium: 10mgFiber: 1gSugar: 1gCalcium: 2mgIron: 1mg
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