2 Ways to Make Dumpling Wrappers That Don't Burst at Home!

 

Dumpling Wrappers 

Ingredients: 3 cups bread flour, 2 pinches salt, 1.5 tablespoons cooking oil, 1 cup warm water  

Put 3 cups of bread flour in a bowl. Add 2 pinches of salt. Add about 1 and a half tablespoons of cooking oil.

When kneading, I will knead with 1 cup of warm water instead of cold water. Mix it with a spoon and when it seems to have become dough, knead it with your hands. It's good to knead it when it comes together like this. If you think the water is not enough, try adding a little more.

When the dough comes together properly, put it in a zip lock bag and let it age for  hour at room temperature.

1 hour later. The dough turned out so well. Sprinkle some flour on the cutting board.

Method 1

I'll show you two ways. Make the dough long. And cut it into small pieces. Sprinkle them with flour so they don't stick together. Press the dough with the top of your hand. Then it becomes flat. Roll it evenly from front to back with a rolling pin.

Method 2

I think this method is the simplest and easiest. Press the dough moderately flat with your hands. Sprinkle with a little flour. Roll out the dough thinly with a rolling pin.

When the dough is stretched out to some extent, press it with a round frame or cutter. Then it becomes a round dumpling wrapper. Sprinkle a little flour to prevent the dumpling wrappers from sticking together.

This is a very chewy and delicious homemade dumpling wrapper.

Now you can make it at home too. Next week, I will make delicious meat dumplings with this dumpling wrapper. Please look forward to it!

Ingredients:

• 3 cups bread flour or all-purpose flour
• 2 pinches salt,
• 1.5 tablespoons cooking oil,
• 1 cup warm water 

Notes

• I tried making them with both bread and all-purpose flour, but I liked the dumpling wrapper made with bread flour more. If you don't have bread flour, you can also use all-purpose flour.
• This is because salt helps form gluten and makes the dough sticky.
• Adding cooking oil makes the dough soft and gives it a good texture.
• Do not add warm water all at once, but add little by little and mix well. This is better than using cold water. I tried kneading it with hot water, but it didn't work well.
• Even if you stretch the dough, it won't tear well.
• The dumpling wrapper should be thin for the dumplings to be delicious.
• Don't throw away the remnants, put them in a bag and sprinkle a bit of water and reuse them later.

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