Dumpling Dough Recipe
What more appropriate than to make some delicious dumplings and enjoy them with the family, right? And today I'm going to share with you on how to make dumpling dough from scratch.
Dumpling in general is found in many world cuisines and it refers to a piece of dough that can either be wrapping some type of filling or simply the dough itself with no filling.
Today I'm sharing the dough recipe for boiled dumpling, Chinese style. But you can check my other recipe to make dumplings for steaming or pan-fried. I even made them in different flavours!
Dumpling Wrappers Recipe
As I mentioned just now, there are several ways to cook dumplings. Depending on the method of cooking your dumplings, the recipe for the dough varies.
The dough for boiled dumplings is also rolled thicker, to endure the boiling cooking process. Doughs for steamed and pan fried dumplings on the other hand, are usually rolled thinner to match their gentle cooking method.
It's actually fun to roll the doughs since you roll them a bit differently. You can see how I roll them in the recipe video below.
Boiled Or Panfried Dumpling Dough Recipe
Basically what you want to have in the end are wrappers that are thinner around the edges and slightly thicker in the center.
Rolling a dumpling dough is different in a way because you only roll ⅓ in and then twist the dough, and continue until you get a disk that's thinner around the edges.
You want the edges to be thinner because when you pinch the seams, they will be the same thickness of the center and that will result in evenly cooked (boiled) dumplings.
Perfect Dumpling Dough (for Beginners)
Buying ready made dumpling wrappers definitely saves your time but let's face it. It's the feeling that we all have, nobody cooks better than our own mother.. the same feeling applies here.
They are easier to work with, you know what ingredients go inside it. The real ingredients that you can actually pronounce and picture in your head.
Easy to make homemade dumpling dough recipe. Better than store bought ones. This simple recipe only uses 3 basic ingredients that you definitely have in your kitchen.
Homemade Dumpling Wrappers
Calories: 38.7 kcal , Carbohydrates: 8.1 g , Protein: 1.1 g , Fat: 0.1 g , Saturated Fat: 0.02 g , Sodium: 49.6 mg , Potassium: 11.4 mg , Fiber: 0.3 g , Sugar: 0.03 g , Calcium: 1.8 mg , Iron: 0.5 mgBelow you will find simplest recipe for dumplings dough: only water, salt, all purpose flour and some time for kneading are needed to prepare it. And because there is no egg included this dough tastes soft and tender.
As for stuffing it is all up to you, you may cook dumplings filled with one or multiple kinds of minced meat or fish (such as “pelmeni” or “manty”) or “varenyky” / “vareniki” or “pierogi” which are filled with sweet (various berries or fresh cheese with sugar) or savory (sautéed cabbage/ sauerkraut, potatoes, potatoes and mushrooms, potatoes and fresh cheese) stuffing.
And as for inspiration – I can’t really advice you anything here, but since you are reading this post and decided to cook dumplings, I believe you’ve already found yours.
Basic Dumpling Dough Recipe
Uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
The Very Best Chinese Potsticker Dumplings Recipe
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.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.
With the Chinese New Year (Spring Festival, 春节) fast approaching, I’ve decided to create a series of posts on Chinese dumplings to say THANK YOU to my lovely readers for another year of support. This ultimate guide will cover all aspects of homemade dumplings, the iconic dish of Chinese cuisine. Today, we start the journey with homemade dumpling wrappers (饺子皮).
Let’s get down to the basics: what kind of flour is required for Chinese dumplings? Contrary to popular belief, you don’t need to buy flour produced in China or flour specifically labeled as “dumpling flour”. You can produce excellent dumpling wrappers using regular flour sold in your local shop.
The Best Vegan Dumpling Wrapper Bun With Juicy Filling
For making dumping wrappers, you would need a reasonably soft dough which is easily rolled but not so soft that it sticks.
This is the perfect ratio for me when using British regular plain flour (aka all purpose flour) which has a medium gluten level (10-11g protein per 100g flour). If you are using flour from another country, it might have a different water absorbing capacity. In general, the higher the protein content, the more water you would need to achieve the same consistency.
You might need some trail and error to find your very own perfect ratio. If you are new to homemade dumpling wrappers, I suggest you make the dough by hand for the first time instead of relying on a dough kneading device. This way you will be able to constantly “feel” the readiness of the dough and add more flour or water as required.
Southern Style Chicken And Dumpling Recipe
I usually mix flour and water in a bowl. You can also do it directly on a flat floured surface. Add water to the flour gradually. Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand.
At this stage, the dough ball should be medium firm and have a rough appearance. Leave it to rest (covered) for 10-15 minutes then knead it into a smooth ball. Cover and rest the dough a second time for at least 30 minutes. The resting process will help to soften the dough. The longer it rests, the softer it becomes. If you use flour high in gluten, it’s better to rest it a little longer. A Chinese cook would say the finished dough should be “as soft as an earlobe”.
What I have outlined is the most commonly used all purpose dough for Chinese dumplings. If you prefer a dough that is more supple to work with and more tender when cooked, I recommend another two types of dough:
Basic Dumpling Wrappers
These two types of dough work perfectly when the dumplings are either steamed or pan-fried. However, for water boiled dumplings I would suggest you use the regular dough.
* Some Cantonese dim sum dumplings use transparent wrappers that are entirely made of starch. Please refer to my post “Har gow: crystal prawn dumplings (虾饺)” for the wrapper recipe.
Here comes the most intimidating part: rolling the dough into individual wrappers one at a time. I admit it’s a labour-intensive, time-consuming job. But when you get the hang of it, you can make them quite efficiently. Here are the steps (Please refer to the the video above):
Basic Dumpling Dough
Ideally, the wrappers should be thicker in the middle and thinner around the edge. So the edge of the dumpling wouldn’t be too thick after sealing. To achieve a good result when rolling out the dough, a particular hand coordination is required. One hand moves the rolling pin halfway over the doughand then rolls back. The other hand turns the wrapper a little each time in a circular motion. Roll, turn, roll, turn…(see how it works in my video above). Once you’ve got the rhythm right, the perfect wrappers can be made in no time!
* Alternative way: Use a pasta maker to roll the dough into a thin sheet. Then cut out wrappers with the rim of a wine glass or something similar.
Freshly made dumpling wrappers need to be used immediately.Otherwise they become dry and difficult to shape. In Chinese households, making dumplings is usually a family activity in which everyone participates. So the wrappers are always used straightaway by those who are in charge of dumpling assembly.
Gyoza Wrappers 餃子の皮 • Just One Cookbook
If you are working alone, remember to roll less than 10 wrappers at a time and assemble them. Then get back to your rolling action to produce the next batch. Don’t forget to dust with flour if you wish to pile up the dumpling wrappers.
Make them in advance: Homemade wrappers can be frozen. Sprinkle extra flour in between each wrapper. Place them in an air-tight plastic bag (squeeze out the
Posting Komentar untuk "Dumpling Dough Recipe"