Here’s a recipe for those who want to make some delicious dumplings from scratch but don’t know where to get dumpling wrappers(or too lazy to walk out the door because it’s too cold out<-ME). Just like the simple noodles, all you need is 3 ingredients and a bit of time, it’s a lot easier than you think! This wrapper is for boiled dumplings or pot stickers(鍋貼,guo1tie1). There are two ways to make this recipe, depending on the tools you have and how good you are at rolling.
Flour, salt, water and that’s it. I think most “noodle” dishes in Taiwan are pretty basic, it’s never about fancy ingredients but more about the heart and soul you put into making it.
After mixing the ingredients and letting it rest, there are a few different ways to shape the dumpling wrappers:
- Roll all of the dough to 2-3mm(1/8″) thick with a rolling pin then cut them into shape with a wide mouth mason jar lid, or any round-shaped cup that’s roughly 7cm(2.75″) in diameter.
- Evenly divide the dough into 36 small pieces, each of them roughly weighs 7 grams and roll them out individually.
The rolling pin can be replaced by a noodle/pasta machine, you can use that with either of the methods above! Rolling the dough out then cut them or roll them out individually.
If you’re rolling your dumpling wrappers by hand, you will need this DUMPLING ROLLING PIN.
These rolling pins are smaller and perfectly sized for one-hand rolling. These are the kind of rolling pins DinTaiFeng (PROS) use at restaurants, but made with sustainably sourced hardwood!
TIPS AND FYI:
If you’re using method 1, the leftover strips of dough can become easy noodles! Just cut them up and boil them for about 3 minutes then top with your desired veggie and seasoning. We like the MALA BEEF NOODLES | 麻辣牛肉乾拌麵.
These dumpling wrappers can be made ahead, dust each one with a generous amount of corn starch or flour then stack them up and freeze or refrigerate them until you’re ready to make some dumplings! Keep in freezer for up to 1 month, fridge for 1 week. Seriously though, dust them with A LOT of corn starch before stacking them because they easily stick together especially at room temperature.
Cover the dough you’re not yet working on to prevent them from drying out or cracking when you’re making dumplings.
- 2-1/2 C Flour
- 1 C Warm Water
- 1/4 t Salt
- Mix all the ingredients together and let sit for 5 minutes for the flour to soak up the moisture
- Knead the dough until smooth and shiny, about 5 mins
- Cover and let the dough rest for at least 15 mins (up to 1 hour) to loosen up
- From here you can choose one of the following methods to shape your dough
- Using a rolling pin or a pasta machine Roll all of the dough to 2-3mm(1/8") thick cut them into shape with a mug, or any round-shaped cup that's roughly 9cm(3.5") in diameter. You'll be making less than 48 wrappers with this method as there will be leftover strips of dough.
- Evenly divide the dough into 48 small pieces: Divide the dough into 4 equal portions. Taking one portion out at a time, divide into 3 pieces then cut each in half. Making 12 little dough for every quarter, each of them roughly weighs 8 grams. Roll them out individually to 9cm(3.5") in diameter, 2-3mm(1/8") thick with a rolling pin or a pasta machine. Cover the dough you're not working on with a towel so they don't dry out
- Dust each wrapper generously with flour or corn starch if you're stacking them up, or they will stick miserably together.
- Dumpling wrappers freeze and keep in the fridge well. Dust, stack, and freeze for up to 1 month, and defrost before use or keep in the fridge for up to 1 week.
- If using method 1, the leftover dough can be cut, cooked, and turn into noodles!