She Strengthens

The Art of Making Perfect Dumpling Wrappers

Understanding the Foundation

Dumpling wrappers are the cornerstone of various Asian delicacies, including Chinese jiǎozi, Korean mandu, and Nepali momo. Mastering the art of making these wrappers is surprisingly simple, thanks to modern tools like food processors.

The Role of Water Temperature

Asian wheat flour wrappers can be made with either cold or hot water, depending on the desired cooking method. Thicker skins made from cold-water dough are ideal for boiled dumplings, while thinner skins made from hot-water dough are better suited for pan-fried and steamed dumplings. However, a medium-thick wrapper, about 1/8 inch thick in the center and 1/16 inch thick at the rim, works well for all cooking methods.

The Benefits of Hot-Water Dough

Hot-water dough is more yielding and easier to work with, making it perfect for producing medium-thick wrappers. This type of dough also results in superior-tasting wrappers that don’t require water to seal.

Choosing the Right Flour

Grocery store all-purpose flour with a moderate amount of gluten, such as Gold Medal brand, is an excellent choice for making dumpling wrappers.

Yield and Ingredients

This recipe yields about 1 pound of dough, enough for 32 medium or 24 large dumplings. You’ll need:

• 2 cups (10 ounces) unbleached all-purpose flour
• About 3/4 cup just-boiled water (see note)

Preparing the Dough

You can make the dough using a food processor or by hand. To use a food processor:

1. Add flour to the work bowl and, with the machine running, slowly pour in 3/4 cup of just-boiled water through the feed tube.
2. Stop the machine and check the dough; it should be rough and soft but firm enough to hold its shape.
3. Add water or flour as needed, then run the machine for another 5-10 seconds to knead and form a ball.

To make the dough by hand:

1. Place a bowl on a kitchen towel to prevent slipping.
2. Add flour to the bowl and create a well in the center.
3. Use a wooden spoon or bamboo rice paddle to stir the flour while slowly adding 3/4 cup of just-boiled water.
4. Knead the dough in the bowl until it comes together in a single mass.

Kneading and Resting the Dough

Regardless of the mixing method, transfer the dough to a work surface and knead with the heel of your hand for 30 seconds (machine-made) or 2 minutes (handmade). The dough should be nearly smooth and elastic. Place the dough in a zip-top plastic bag, seal tightly, and set aside to rest at room temperature for at least 15 minutes or up to 2 hours.

Using the Dough

After resting, the dough can be used immediately to form wrappers. Alternatively, refrigerate it overnight and return it to room temperature before using.

Note on Just-Boiled Water

For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and wait 30-90 seconds before pouring the needed amount into a glass measuring cup. I typically wait no more than 2 minutes after boiling to use the water.