Dumpling Wrappers Dough
Dumpling wrappers dough recipe for dumplings, gyoza, wontons, and more.
Equipment
- Kitchen scale
- Mixing bowl
- Small rolling pin
- Strainer
- Measuring cup
Ingredients
- 200 gr Flour And then some for dusting
- 50 gr Cornstarch
- 90 ml Boiling water
- 40 ml Room temp water
Instructions
- Strain the flour and cornflour into a bowl.
- Gradually pour in the boiling water and mix.
- Pour in the cold water, and start kneading for about 10 minutes until all the mixture uniforms.
- Place the dough in a covered bowl to rest for 15 minutes.
- Knead the dough again for another 10 minutes and let rest for another hour.
- After an hour, take the ball of dough and use your finger to make a hole in the center of the dough. Stretch and expand the dough slightly with your hands.
- Divide the dough in the shape of the donut into 4 equal parts with a knife.
- Flour the surface you are working on. Roll out the first part into a thick snake shape 15-20 cm long. Cut it into 6 equal parts with a knife.
- Flatten each piece by hand into a small disc shape. Always make sure the surface is floured. Take a small rolling pin and roll it up to a thin, round thickness. Repeat with the rest of the pieces. And with the rest of the dough.
- Stack all the dumpling sheets on top of one another as you make sure to flour in between each wrapper.
- Make your desired filling and use the wrappers immediately, or store them in a bag and keep them in the freezer.