Wednesday, September 27, 2017

Homemade Dumpling Wrappers

Dumplings, Gyoza
Homemade Dumpling, gyoza, jiaozi

To make about 380g of dumpling dough which yields 20 pieces of wrappers, you will need:

150g plain flour
75g bread flour (or substitute with plain flour)
15g wheat starch
1/2 tsp sea salt
150g just boiled hot water
extra wheat starch for dusting

  • Combine flours with salt, then add in hot water.  Using a spatula mix to combine.  When it is cool enough to handle, knead by hand until it all comes together and formed a dough.
  • Place the ball of dough into a plastic bag and let it rest for about 20 - 30 minutes.  The dough should be softer after resting.  Knead the dough again until it is smooth and elastic.  
  • Divide the dough into 2 portions, working with one portion and leaving the other in the plastic bag to prevent it from drying out.

  • Dust your cutting board with flour and roll the dough into a log.  Cut into 10 equal pieces and dust with flour so that they will not stick together.  
  • With your palm, press each piece of dough into a round disc.  
  • To roll out the wrapper, rotate it while moving the rolling pin. Keep on rolling and rotating until the wrappers are thinner at the edges but thicker in the  centre.  Repeat the process with the other portion of the dough.

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