Chewy Homemade Dumpling Wrappers

Name: Chewy Homemade Dumpling Wrappers
Ingredients: 2/3 cup all-purpose flour (about 75 grams); 2/3 cup bread flour (about 75 grams); 1/3-3/8 cup hot water (about 75–90 ml)

emipan @cook_40119599

Homemade dumpling wrappers become smooth and chewy when boiled—they’re truly delicious! The key is to roll out the dough evenly.
Recipe background:
I’m not a fan of store-bought dumpling wrappers with additives, so I tried making them myself. They turned out so tasty, I got hooked!

emipan @cook_40119599

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Ingredients

2/3 cupall-purpose flour (about 75 grams)
2/3 cupbread flour (about 75 grams)
1/3-3/8 cuphot water (about 75–90 ml)

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Steps

1

Add all the ingredients to a bowl and mix until just combined, then gather the dough into a ball. Cover with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.
2

Knead the dough lightly again. After resting, the flour will have absorbed the water and the dough should feel smooth—if so, it’s ready!
3

Divide the dough into 20 to 25 pieces. Roll the dough into a log and cut it into pieces with a bench scraper for speed. You can also weigh the pieces for even sizing.
4

If the cut edges are rough, it’s hard to roll them out into circles. Tuck the rough edges inward and shape each piece into a ball.
5

Flatten each ball with your palm to make it easier to roll out. Dust with cornstarch to prevent sticking.
6

Use a rolling pin to roll each piece into a circle, keeping the center slightly thicker. With practice, you’ll get better at rolling them out evenly!
7

I’ve updated the recipe and the number of pieces. Please try making it this way too! Hope you enjoy delicious dumplings!