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Dumpling Wrappers
Ingredients
- 320 g all-purpose flour (2½ cups)
- 175 ml very warm water (¾ cup)
Instructions
- In a bowl, create a well in the flour and gradually stir in warm water using a spoon or chopsticks.
- Once a shaggy dough forms, knead with your hands for 2 minutes until it comes together.
- Cover the bowl and let the dough rest for 15 minutes.
- Knead the rested dough for another 5 minutes until smooth.
- Cover again and let it rest at room temperature for 1 hour.
- Divide the dough into small pieces and roll each into thin circles (around 3½ inches wide).
- Dust each wrapper with cornstarch or any flour except all-purpose to prevent sticking.
- Stack gently, cover with cling film, and store in an airtight container.
- Refrigerate and use within 2 days.
Notes
Did you make this recipe?
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