Hot Water Dough

Hot Water Dough

A pliable dough made by scalding flour, used for sturdy dumpling wrappers and pastry crusts.

Total 45 min Makes 16 wrappers Calories 65/serving

Dietary

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

Allergens

Wheat

Hot water dough relies on boiling water to partially gelatinize flour, producing a pliable, slightly translucent dough that resists tearing and holds fillings well. It's the traditional base for pot sticker and dumpling wrappers in Chinese cooking, as well as for raised meat pie crusts in English baking. The hot water technique yields a dough that's easier to shape than cold-water doughs but still sturdy enough to withstand steaming, frying, or baking.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup boiling water
  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour, for dusting

Method

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

  2. Pour the boiling water into the flour in a steady stream while stirring quickly with a wooden spoon or chopsticks until the mixture forms shaggy clumps.

  3. Drizzle in the vegetable oil and stir until incorporated and the dough is cool enough to handle.

  4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.

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

  6. Divide the dough in half, keeping one half covered. Roll each half into a long log and cut into 8 equal pieces, about 1 inch each.

  7. Roll each piece into a thin round, 3 to 4 inches in diameter, dusting lightly with flour as needed to prevent sticking.

  8. Stack the finished wrappers between pieces of parchment or lightly dusted with flour to prevent sticking until ready to fill and cook.

Rate this recipe

★ 4.4 (1)

Hot Water Dough

Hot water dough relies on boiling water to partially gelatinize flour, producing a pliable, slightly translucent dough that resists tearing and holds fillings well. It's the traditional base for pot sticker and dumpling wrappers in Chinese cooking, as well as for raised meat pie crusts in English baking. The hot water technique yields a dough that's easier to shape than cold-water doughs but still sturdy enough to withstand steaming, frying, or baking.

45 min 16 wrappers 65 cal

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup boiling water
  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour, for dusting

Method

  1. 1

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

  2. 2

    Pour the boiling water into the flour in a steady stream while stirring quickly with a wooden spoon or chopsticks until the mixture forms shaggy clumps.

  3. 3

    Drizzle in the vegetable oil and stir until incorporated and the dough is cool enough to handle.

  4. 4

    Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.

  5. 5

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

  6. 6

    Divide the dough in half, keeping one half covered. Roll each half into a long log and cut into 8 equal pieces, about 1 inch each.

  7. 7

    Roll each piece into a thin round, 3 to 4 inches in diameter, dusting lightly with flour as needed to prevent sticking.

  8. 8

    Stack the finished wrappers between pieces of parchment or lightly dusted with flour to prevent sticking until ready to fill and cook.