![]() ![]() Continue stacking and brushing the wrappers with starch until you’ve stacked all the wrappers. ![]() Then, stack another wrapper on top and brush it with potato starch. Make sure everything gets covered with starch. Spoon about 1/2 teaspoon of potato starch over a wrapper and brush it over the entire surface with your fingers. As a result, all the wrappers will stick together the next day. All-purpose flour won’t work as the flour will just get absorbed into the dough. The starch prevents the wrappers from sticking together. However, if you must refrigerate them, make sure to brush the wrappers with starch, like potato or tapioca starch. The wrappers are best when they are used the day they’re made. The wrapper is rolled out in a continuous motion. The rolling pin stays in the right hand never lifts off from the dough surface. Essentially, you only use the right hand to roll out the dough while the left hand is constantly rotating the dough. The other way of rolling is the traditional method, but it is more difficult to master. Continue rolling and rotating until the dough is about 3 1/4 inches to 3 1/2 inches in diameter. First, you can roll it out like pie crust: hold onto both ends of the rolling pin and roll over the dough forwards and backwards. Unfortunately, the one I purchased is not longer available on Amazon. I like using a smaller tapered 11-inch rolling pin for the job. If you are making vegetarian potstickers, where the filling is very loose, I recommend making the wrappers larger.Īll of this is a matter of personal preference, so experiment with using wrappers of different sizes. For larger potstickers, you may want the dough to be between 14 to 16 grams. For potstickers, I like the dough to be between 12 to 13 grams per piece for medium-sized dumplings. Aim for 9 to 10 grams per piece if you want dumplings with a thinner skin. To ensure that the dumplings are uniform in size, I usually weigh each piece of dough before rolling it out. ![]() If it is too wet, add another tablespoon of flour. If you find the dough too dry, add another tablespoon of water and knead the dough (room temperature water is fine). Note that the humidity in the air may affect the amount of water you need. Finally, you can also mix cold water and a bit of hot boiling water together. Another method is to run very hot water in the kitchen faucet and measure 3/4 cup of water from there. If it’s not hot enough, I’ll continue to microwave the water at 10-second intervals. Then, I use a thermometer to check the temperature. To heat the water, I usually microwave the water in a jar on high for 45 seconds. The dough is pliable and supple, and it still has a considerable amount of elasticity. ![]() It doesn’t feel right when I roll it out, and I don’t like the mouthfeel of the dough when it’s cooked.ĭumpling dough that is made with warm water strikes the perfect balance. On the other extreme, dough made with just boiled water has barely any elasticity left. Dough made with room temperature water shrinks back too easily when I roll it out. TEMPERATURE OF WATERįor the water, I prefer the temperature to be somewhere between 110✯ to 130✯-not boiling hot, not too cold. You’ll also need 3/4 cup of very warm water. If you don’t have a scale, use the spoon-and-sweep method to measure out 2 2/3 cups of flour. I don’t like using measuring cups because I always end up with different amounts of flour each time. For this dumpling wrappers recipe, you’ll need 320 grams of all-purpose flour. However, I like to be more precise and weigh the ingredients. If Mama Lin were in the kitchen, she would just throw flour and water into a bowl and adjust the amount of each ingredient based on feel. TIPS ON HOW TO MAKE DUMPLING WRAPPERS WEIGHING THE FLOUR That’s why it is well worth the effort to make the wrappers from scratch. In addition, homemade dumpling skins have a softer, chewier texture when they’re cooked. That said, I also like using fresh wrappers because they are better for making certain types of dumpling pleats. More often than not, Mama Lin and I make dumplings with store-bought dumpling wrappers because it saves a lot of time. The most common types of dumplings you see at Chinese restaurants, such as wontons, potstickers, and shumai (or siu mai), are made with wheat-based wrappers. There are so many varieties of dumplings in Chinese cuisine, each requiring a different type of dumpling wrapper. ![]()
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