Dumpling Dough

Dumpling Dough

A simple two-ingredient dough that rolls thin and holds a tender bite after steaming or boiling.

Total 45 min Makes 24 wrappers Calories 60/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This basic dumpling dough comes together with just flour, water, and a pinch of salt, kneaded until smooth and elastic. It rests briefly to relax the gluten, making it easy to roll into thin wrappers for potstickers, boiled dumplings, or soup dumplings.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup warm water
  • 1/4 teaspoon salt
  • all-purpose flour, for dusting

Method

  1. In a large bowl, whisk together the flour and salt.

  2. Pour in the warm water and stir with chopsticks or a spoon until a shaggy dough forms.

  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. Shape the dough into a ball, cover with a damp towel or plastic wrap, and let it rest at room temperature.

  5. Divide the rested dough in half, then roll each half into a long log about 1 inch thick. Cut each log into 12 equal pieces.

  6. Roll each piece into a ball, then flatten with a rolling pin into a thin round about 3 inches in diameter, dusting with flour as needed to prevent sticking.

  7. Stack finished wrappers between layers of flour-dusted parchment and cover with a towel until ready to fill.

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    Dumpling Dough

    This basic dumpling dough comes together with just flour, water, and a pinch of salt, kneaded until smooth and elastic. It rests briefly to relax the gluten, making it easy to roll into thin wrappers for potstickers, boiled dumplings, or soup dumplings.

    45 min 24 wrappers 60 cal

    Ingredients

    • 2 cups all-purpose flour
    • 3/4 cup warm water
    • 1/4 teaspoon salt
    • all-purpose flour, for dusting

    Method

    1. 1

      In a large bowl, whisk together the flour and salt.

    2. 2

      Pour in the warm water and stir with chopsticks or a spoon until a shaggy dough forms.

    3. 3

      Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

    4. 4

      Shape the dough into a ball, cover with a damp towel or plastic wrap, and let it rest at room temperature.

    5. 5

      Divide the rested dough in half, then roll each half into a long log about 1 inch thick. Cut each log into 12 equal pieces.

    6. 6

      Roll each piece into a ball, then flatten with a rolling pin into a thin round about 3 inches in diameter, dusting with flour as needed to prevent sticking.

    7. 7

      Stack finished wrappers between layers of flour-dusted parchment and cover with a towel until ready to fill.