Dumpling Wrappers/Dumpling Skins
Homemade dumpling wrappers have a chewier texture than ones you get at the grocery store. Minimal ingredients required to really up the quality of your dumplings!
Equipment
- Stand mixer optional
Ingredients
- 2 1/3 cups flour all purpose
- 3/4 cup water warm + 3 tbsp extra
- 1 tsp salt
Instructions
- Slowly stream in ¾ c of water into AP flour and continuously mix. The dough will get shaggy. You can do this by hand or with a dough hook in a stand mixer.
- Continue mixing until the dough forms a ball. Add additional water as necessary. You may need to knead the dough with your hands if all the water and flour is not all combining.
- Once combined, allow to rest at least 20 minutes.
- Grab a chunk of dough and roll into a thumb-thickness log.
- Cut the log into sections about the size of a quarter, maintaining the thumb-sized thickness.
- Roll each mini-section into a ball.
- Flatten the ball, and roll into a flat wrapper, getting it as thin as possible. Try to get the edges of the wrapper thinner than the center.
- Roll out all the dough into wrappers.
- Leftover wrappers can be floured on each side, stacked, and then frozen.