Simple Chinese Dumpling Dough

Name: Simple Chinese Dumpling Dough
Yield: 6 servings
Cuisine: American
Ingredients: 180 grams Cake flour; 20 grams Strong bread flour; 1 tbsp Beet sugar; 1 pinch Salt; 1 tbsp Baking powder; 120 ml Lukewarm water; 1 tbsp Canola vegetable oil

cookpad.japan @cookpad_jp

I wanted to introduce a really good recipe from the G-Veggie Macrobiotic School in Kamata, Tokyo.

For 6 servings. Recipe by G-veggie Kako

I wanted to introduce a really good recipe from the G-Veggie Macrobiotic School in Kamata, Tokyo.

For 6 servings. Recipe by G-veggie Kako

cookpad.japan @cookpad_jp

I wanted to introduce a really good recipe from the G-Veggie Macrobiotic School in Kamata, Tokyo.

For 6 servings. Recipe by G-veggie Kako

I wanted to introduce a really good recipe from the G-Veggie Macrobiotic School in Kamata, Tokyo.

For 6 servings. Recipe by G-veggie Kako

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Ingredients

6 servings

180 gramsCake flour
20 gramsStrong bread flour
1 tbspBeet sugar
1 pinchSalt
1 tbspBaking powder
120 mlLukewarm water
1 tbspCanola vegetable oil

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Steps

1

Add the cake flour, bread flour, beet sugar, baking powder, and salt to a bowl and mix with a whisk.
2

Add 110 ml warm water to the bowl as well and mix with a spatula. When it's no longer lumpy, knead the mixture until it has a consistency that feels like an earlobe.
3

If your dough feels too hard, wet your hand with the remaining warm water and knead. Repeat this until the dough reaches the right consistency.
4

Add the canola oil to the mixture and continue to knead until blended.
5

Gather the dough into a ball and place it in a bowl. Cover the bowl with cling film and let the dough rest for 10 minutes.
6

Split the dough into 6 equal parts. Turn each piece out onto a dusted surface and use the palm of your hand to flatten it into a circle shape. Roll the dough out with a rolling pin until it has a diameter of 15 cm.
7

Hold a piece of dough flat in your left hand and add 1 tablespoon of filling to the center. Wrap the filling with the dough, drawing the edges upwards.
8

Lastly, pinch the top close and twist to seal.
9

Put the dumplings in a steamer lined with cabbage or parchment paper and steam for 10 minutes