Simple Chinese Dumpling Dough
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
Open in Cookpad AppCooking Instructions
- 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
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