Hot Water Dumpling Wrappers for Chinese Dumplings
This dough is the foundation of many excellent dumplings, including Chinese jiǎozi and Japanese gyoza. Homemade wrappers of medium thickness, a scant 1/8 inch thick in the center and about 1/16 inch thick at the rim, work well for all cooking methods. Producing medium-thick wrappers is easier with hot-water dough as it is more yielding than its cold-water counterpart. The resulting wrappers taste superior to store-bought ones, and they need no water to seal. Grocery store all-purpose flour with a moderate amount of gluten, such as Gold Medal brand, works exceptionally well.
Made primarily of wheat flour and water, round dumpling wrappers (also called siu mai or gyoza skins) are thinner than wonton skins or eggroll wrappers, which are made with egg. They're meant to be stuffed, steamed, pan-fried, or cooked in soup.
2 cups all-purpose flour
3/4 cup boiling water
1/2 tsp. salt
2 tablespoons cold water
To make the dough in an electric mixer, place the flour and salt in the work bowl of the mixer and slowly mix in the boiling water with a dough hook and then add the cold water to form a dough. Transfer the dough to a lightly floured work surface and knead for an additional 5 minutes by hand, or until it is soft and smooth.
Alternatively, to make the dough by hand, place the flour and salt in a large bowl and slowly stir in the boiling water. Then add the cold water and mix until well combined. Turn out the dough onto a lightly floured work surface and knead for 10 minutes, or until the dough is soft and smooth.
Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes.
Use a sharp knife to cut each of the cylinders into 16 rounds (or 12 for larger dumpling), and cover the rounds with plastic wrap when not working with them so that they don't dry out. Roll each round into a ball. Then on a lightly floured work surface, flatten each ball into a 3-inch-wide disk, first with the palm of your hand and then using a mini rolling pin and working in a circular motion. They are traditionally kept thicker in the center than around the edges. To do thus, move the rolling pin halfway over the dough and then roll back.
It is easiest to make the wrappers, fill, and shape them as you go.
The wrappers will keep in the refrigerator wrapped in plastic wrap for up to 2 days. Be sure to dust them with flour before stacking so they do not stick together.
Makes about 1 pound, enough for 32 medium or 24 large dumplings
