Cold Water Dumpling Wrappers
from https://redhousespice.com/
For making dumping wrappers, you would need a reasonably soft dough which is easily rolled but not so soft that it sticks.
Regular Wrapper Dough
This dough works well for water boiled dumplings.
This is the perfect ratio for me when using British regular plain flour (aka all purpose flour) which has a medium gluten level (10-11g protein per 100g flour). If you are using flour from another country, it might have a different water absorbing capacity. In general, the higher the protein content, the more water you would need to achieve the same consistency.
250g / 2 cups all purpose flour
125-130ml / 0.5 cup + 2 tsp. water
In a bowl, 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.
At this stage, the dough ball should be medium firm and have a rough appearance. Leave it to rest (covered) for 10-15 minutes then knead it into a smooth ball. Cover and rest the dough a second time for 30 - 60 minutes. The resting process will help to soften the dough. The longer it rests, the softer it becomes. If you use flour high in gluten, it’s better to rest it a little longer. A Chinese cook would say the finished dough should be “as soft as an earlobe”.
After resting the dough is ready to roll and shape.
Makes about 30 wrappers
If you prefer a dough that is more supple to work with and more tender when cooked, replace about ¼ of the flour with corn starch. Don’t forget to sift to ensure an even mix. Wrappers made of this dough have a lovely shiny appearance when cooked and are tender on the palate. Some Cantonese dim sum dumplings use transparent wrappers that are entirely made of starch, for instance, “Har gow: crystal prawn dumplings (虾饺)”.
How to Make the Individual Wrappers?
Here comes the most intimidating part: rolling the dough into individual wrappers one at a time. I admit it’s a labour-intensive, time-consuming job. But when you get the hang of it, you can make them quite efficiently. Here are the steps:
- Make a loop or rope with the dough then divide it into four parts. Roll one part into a rope (cover the rest to prevent them from drying out)
- Then cut into 7-8 equal sections (makes about 30 wrappers)
- Press each piece into a small disc with the palm of your hand
- Use a rolling pin to flatten it into a thin disc which is thicker in the middle than around the edge
Ideally, the wrappers should be thicker in the middle and thinner around the edge so the edge of the dumpling wouldn’t be too thick after sealing. To achieve a good result when rolling out the dough, a particular hand coordination is required. One hand moves the rolling pin halfway over the dough and then rolls back. The other hand turns the wrapper a little each time in a circular motion. Roll, turn, roll, turn. Once you’ve got the rhythm right, the perfect wrappers can be made in no time!
It is easiest to make the wrappers, fill, and shape them as you go.
Make them in advance: Homemade wrappers can be frozen. Sprinkle extra flour in between each wrapper. Place them in an air-tight plastic bag (squeeze out the air as much as possible). Defrost in the fridge then use them straightaway.
