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.
Cuisine: Asian, Taiwanese
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 keeps 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!