Dumpling Wrappers

I got home last night and was thinking about what I wanted to have for dinner. Nothing came to mind and the clock was not ticking past 6 o'clock.

I opened the refrigerator and thought for a minute about "breakfast for dinner" but then realized I had a taste for dumplings or potstickers. I thought to myself "Self, I can just run down to the local restaurant, order some and solve my craving." Then I got thinking, if I do that, it will be 20 minutes to get there, another 30 minutes to get my order to the table, I'll have to have a drink while I am waiting, and "Really" can you only order dumplings?

The thoughts came through loud and clear, if I go with this idea, I would spend between \$30-\$50 just because I wanted dumplings.

Then I opened the freezer, I have some prawns, some frozen broccoli, I remembered some carrots in the fridge. I will just make dumplings myself.

The wrappers — I like most households in America keep dumpling wrappers in the fridge or freezer for just these occasions. "Right!" I will make them, they are one of the easiest things to do and you probably have the ingredients in the pantry. Flour, yes I use All Purpose Flour and it works great. These do take a little time because of the resting periods, but they are well worth it.

Homemade Dumpling/Potsticker Wrappers

Prep: 50 mins | Makes: 16 wrappers

Ingredients

• ½ cup All-Purpose Flour
• ¼ cup Water
• Extra flour for dusting

(Double recipe for 32 wrappers max)

Instructions

1. Mix flour with ¼ water. Gradually add remaining water until no loose flour remains.
2. Knead into a ball, cover with plastic wrap, and rest 15 minutes.
3. Knead again until silky smooth. Re-wrap and rest 15-20 more minutes.
4. Roll into 6-7" log, cut in half. Cut each half into 8 pieces (16 total).
5. Roll each piece into 3-4" circles, dusting with flour between wrappers.
6. Cover finished wrappers with plastic while working.

Step-by-Step with Photos:

The ingredients: Flour (1/2 cup) and Water (1/4 cup)

 

Mix with the water, ¼ at a time

 

Continue adding water and mixing until all water has been added and mixed

 

When complete, the dough will look similar to this

 Place on a lightly dusty surface to knead

  

Combine the dough

 

 

 

 then begin kneading

 

 Roll into a ball and place in plastic wrap to rest

 

 

 

 

 

After 15 minutes, remove the ball and kneed again until smooth.

 

 

 

 

 

 

 

Wrap in plastic again and rest 15-20 minutes

Remove and roll in a log about 4 to 6 inches long.

Cut in half

 

Working with one half at a time (the other should be in plastic)cut in half then halves again til you have 8 equal size pieces

  

 

 

 

Now working one at a time, roll in a ball, place on lightly dusted surface and press down

 

 

 

 

 

 

 

 Next, begin rolling back and forth once then turning until the wrapper is approximately 4 inches across.

Lightly dust the top of each with flour so you can stack them and they won’t stick.

Cover with the plastic and work on the other 8. You can wrap in plastic and freeze the wrappers them just let them come to room temperature to make dumplings. 

The next recipe will be for my Shrimp and Broccoli dumplings using these wrappers.