Mastering the Art of Delicate Dumpling Wrappers
A Recipe for Success
Looking to create the perfect dumpling wrappers that turn transparent when steamed? Look no further! This adapted recipe from Asian Dumplings yields a delicate and tender result, perfect for wrapping your favorite fillings.
The Essential Ingredients
To get started, you’ll need:
- 4 1/2 ounces (about 1 cup) wheat starch
- 2 1/4 ounces (about 1/2 cup) tapioca starch
- 1/8 teaspoon salt
- About 1 cup boiling water
- 4 teaspoons canola oil
Combining the Ingredients
In a medium bowl, whisk together the wheat starch, tapioca starch, and salt. Create a well in the center and pour in approximately 3/4 cup plus 2 tablespoons of the boiling water. Use a wooden spoon or rubber spatula to stir until the mixture forms a shaggy dough.
Adding the Finishing Touches
Next, add the canola oil to the dough, stirring until fully incorporated. If the dough appears too dry, add 1 to 2 tablespoons of boiling water. Conversely, if it’s too wet, add a small amount of wheat starch. The ideal consistency should resemble modeling clay.
Kneading and Resting
Transfer the dough to an unfloured work surface and knead by hand for approximately 2 minutes, until it becomes smooth and white. Divide the dough into 3 or 4 pieces, depending on your desired dumpling size. Seal each piece in a zipper-top plastic bag and let it rest for 5 minutes before using.
Tips and Variations
For a more comprehensive guide to making dumpling wrappers, check out Chowhound’s basic dumpling wrappers recipe. With this recipe, you’ll be well on your way to creating delicious and delicate dumplings that will impress even the most discerning palates.
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