2 1/2 c Flour 1/4 ts Baking powder 1 pn Salt 3/4 c Water Pour flour in a mound on the counter. Make a whole in the centre. Sprinkle in salt & baking powder. Add 1/2 the water & with your hand, mix the water & the flour. Add the rest of the water & continue to work until the dough is smooth. Knead well for 5 minutes. Cover & set aside for 30 minutes. Knead dough on well floured surface. Roll into a long sausage shape about 1" in diameter. Cut into pieces 1" wide. Dust with flour & flatten each piece into a round. Roll each round with your hands until you have a perfect circle of 3" to 3 1/2" & the thickness of a coin. Fill with the filling of your choice. Betty Jung, "The Kopan Cookbook"
How To make Momo Wrapprs's Videos
5 different ways to wrap wontons in China! The last one is my favorite ❤️
1 Dollar Dumplings (3 Ways)
These are the greatest and cheapest homemade dumplings you'll likely ever have.
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Full Recipe:
Ingredients Needed:
Dumpling Dough: - 1 package CIRCULAR gyoza wrappers OR - 1.5 cups (225g) all purpose flour - .5 cup (75g) bread flour - 2/3 cup (147g) water, boiling - 1/2 teaspoon (2g) kosher salt (for dissolving in water) - corn starch for rolling
Filling and Assembly: - 1 lb (450g) ground pork - 3 cabbage leaves, finely chopped - 3 green oinons, very thinly sliced - 3 cloves garlic, finly chopped - 1 inch knob ginger, grated - 1 tablespooon (14g) soy sauce - 1 teaspoon (4g) sesame oil *optional* - 1/4 teaspoon (2g) of fine sea salt - 1/2 teaspoon (3g) sugar
Dipping Sauce: - 1/4 cup (60ml) white distilled vinegar - 1/4 cup (60ml) soy sauce - 1 teaspoon sesame or chili oil *optional
Skirt Method: - 1/2 cup (118g) water - 2 tablespoons (19g) all purpose flour
How To Make Dumpling/Gyoza Wrappers/Skin From Scratch
This is an updated video tutorial on how to make dumpling wrappers. I made the dough from scratch and rolled out the wrappers with a small rolling pin instead of a pasta machine as shown in my earlier video. The wrappers sized I made was about four inches in diameter and weigh approximately 18 grams. You can make it smaller with less dough too.
How To Make Dumpling Wrappers/Skin From Scratch
Ingredients 250 grams All-Purpose or Regular Wheat Flour 1/4 tsp Sea Salt 150 ml Boiling Water
Makes 22 Pieces (4 inches in Diameter, about 18 grams each piece)
Full Recipe:
How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin
Here is a comprehensive guide on how to make dumpling wrappers!
FULL RECIPE:
DUMPLING RECIPES
Pork & Cabbage Potstickers:
Tofu & Kimchi Dumplings:
Chicken Potstickers:
INGREDIENTS
320g all-purpose flour 175g warm water (between 110ºF to 120ºF)
0:00 Intro 0:10 Making and resting dumpling dough 2:21 Cutting dough into pieces 2:54 Shaping dough into small balls 3:36 Rolling pin suggestions 3:51 Rolling technique for dumpling wrappers 5:30 Mama Lin's attempt to roll wrappers 6:24 Dumpling pleating examples 6:40 Tips for storing rolled out wrappers 7:23 End
Equipment
Unfortunately, that small tapered rolling pin that I show in the video is no longer available on Amazon. Here is a similar one that I found: (affiliate link)
Large rolling pin by J.K. Adams: (affiliate link)
NOTES
I have a variable temperature kettle that I use to heat the water to the right temperature. You can mix cold water with boiling hot water to get the same results. Note that you'll likely need more cold water than boiling hot water. You can also run your tap at the hottest setting and use that hot water.
In the video, I mention that the dough pieces should be between 12 to 14g for medium-sized dumplings and 14g to 16g for larger dumplings. Those are measurements that I like when I'm using the dough to make potstickers. I want the wrappers to be slightly thicker so that they can withstand the heat during the pan-frying process. It's a matter of personal preference, really. If you are making steamed or boiled dumplings, you'll probably want the dumplings skins to be thinner. For example, with xiaolongbao (小籠包/soup dumplings), I've seen many recipes recommend the wrappers to be about 9 to 10 grams each because you want the dumpling skins to be very thin.
Also, I'm rolling out the wrappers until they're about 3.5 to 3.75 inches in diameter.
If you don't have rolling pins at all, you can use a jar to roll out the wrappers. You can also roll out sheets with a pasta machine and use a cookie cutter to cut out the shapes. The cookie cutter should be at least 3.5 inches in diameter
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Homemade dumpling wrappers (饺子皮)
Making dumpling wrappers from scratch couldn’t be easier! In this section of my ultimate dumpling guide, you will learn to master this basic skill with ease. ???? Find printable recipe and more tip: . How to make great dumpling fillings: 10 ways to fold dumplings: 3 ways to cook dumplings: 6 dumpling sauces: How to make colourful dumplings: . 0:00 Mix flour and water 0:21 Combine and rest 0:34 Knead until smooth 0:44 Cut into sections 1:00 Roll the wrappers
How To Make Dumpling Wrappers - Marion's Kitchen
My guide to how to make dumpling wrappers at home. Homemade dumplings, potstickers, gyoza...you can make them all from scratch! And only 2 ingredients! You'll love my plastic cup hack too... ????
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.