Homemade dumpling wrappers (饺子皮)

• servings: 30 servings
• active time: 1 hour 20 minutes
• total time: 1 hour 20 minutes

Ingredients

250 g all-purpose flour (about 2 cups, plus some for dusting)

130 ml water (1/2 cup+2 tsp (see note 1)

Directions

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. Leave to rest covered for 10-15 minutes then knead it into a smooth dough (see note 2).

Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say “as soft as an earlobe”).

Make a loop with the dough then divide it into four parts. Roll one part (cover the rest to prevent them from drying out) into a rope then cut into 7-8 equal sections.

Press each piece into a small disc with the palm of your hand. Then use a rolling pin to flatten it into a thin disc. Dust with flour if the dough sticks (Please refer to the video below).

Use the fresh wrappers immediately. If you wish to freeze them for later, sprinkle extra flour in between each wrapper. Pile them up then place into an air-tight plastic bag (squeeze out the air as much as possible). Defrost in the fridge then use them straightaway.

Nutrition

• Serving Size: 1 wrapper
• Calories: 30 kcal
• Total Fat: 0.1 g
• Saturated Fat: 0.01 g
• Unsaturated Fat: 0.04 g
• Sodium: 0.4 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 0.2 g
• Total Sugars: 0.02 g
• Protein: 1 g