Homemade Dumpling Wrappers

• 分量: 9 servings
• 調理時間: 3 hours
• 総時間: 3 hours 10 minutes

材料

6 1/3 cups all-purpose flour (or bread flour)

2 cups tepid water

手順

Add the flour to a large mixing bowl or in the bowl of a stand mixer. (Weight measurements will always be more accurate than cups/spoons, so if you have a kitchen scale, use it!) Gradually add the tepid water to the flour and mix into a smooth dough (either by hand or with the dough hook attachment on low speed). This process should take about 5 minutes, as the dough will look shaggy and dry at first, and need some time to absorb all the liquid.

If using a stand mixer, you may need to stop the mixer and bring the dough together with your hands. Knead by hand into a ball. At this point, the dough will feel quite stiff, and might not be completely smooth. This is normal. Place the dough back into the mixing bowl, and cover with an overturned plate (or transfer to another airtight container). Let the dough rest at room temperature for 1 hour.

After the dough has rested, knead it a few times until smooth. It should feel much more pliable! Divide the dough into quarters, and work with one quarter at a time, leaving the remaining dough pieces covered so they don’t dry out.

Cut the dough into small pieces (about the size of half a marshmallow); more precisely, the piece of dough for each wrapper should weigh about 12-15g. Using a lightly floured rolling pin on a lightly floured surface, roll the dough out into a 3.5 inch (9cm) circle, turning the dough a quarter turn left or right with each roll to keep it even.

Generally, it is best to assemble the dumplings as you roll out the wrappers. Add about 1 tablespoon of filling to the center, and squeeze the dumpling closed or pleat according to our instructions on how to fold dumplings. Just make sure that the wrapper isn’t too thin in any spots, or it might break during cooking.

栄養

• カロリー: 320 kcal
• 脂肪総量: 1 g
• 飽和脂肪: 0.1 g
• 不飽和脂肪: 0.5 g
• ナトリウム: 4 mg
• 炭水化物総量: 67 g
• 食物繊維: 2 g
• 糖質総量: 0.2 g
• タンパク質: 9 g