Directions
- 1Add 300g of all-purpose flour to a bowl on a kitchen scale.
- 2Add a pinch of salt for flavor.
- 3Add 150g of just-boiled water to the flour and salt mixture.
- 4Use a spatula to mix the ingredients until a shaggy dough forms.
- 5Knead the dough in the bowl until a rough dough ball forms, then transfer it to a clean counter.
- 6Knead the dough for a couple of minutes until it's smooth-ish.
- 7Cover the dough ball with a bowl to rest for at least 30 minutes, and up to 2 hours.
- 8Cut the dough in half.
- 9Roll the dough into a long log.
- 10Eyeball the middle point of the log and cut it in half. Keep dividing the pieces in half until you have 16 pieces from each half of the original dough.
- 11Pinch each piece of dough between your thumb and index finger while rotating to form a round shape.
- 12Put a round piece of dough on your counter, add a little bit of flour, and flatten it with your palm. Flip it over so both sides are covered in flour.
- 13Place the rolling pin over the center of the dough, apply pressure, and roll towards yourself.
- 14Rotate the wrapper about 15 degrees, place the rolling pin back on the center, and roll towards yourself. Repeat this motion until the dumpling wrapper is about 3 inches in diameter.
- 15Add the dumpling filling and then pleat it to close the dumpling.
Ingredients
- 300 g all purpose flour
- Pinch salt
- 150 g hot (just boiled) water
Equipment
bowlkitchen scalespatulakettlerolling pinknifecutting board
Tips
- Use a kitchen scale for consistent results every time.
- The dough has a 50% hydration, so scale it up if you're making a lot of dumplings.
- Do not stack your dumpling wrappers with flour in between, as they will stick. Use cornstarch if you need to stack them.
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