Homemade dumpling wrappers (饺子皮)

In this section of my ultimate dumpling guide, you will learn to master this basic skill with ease (Video demonstration in post). Elements 250 g all-purpose flour (about 2 cups, plus some for dusting) 130 ml water (1/2 cup+2 tsp (see note 1)) Method Add water to the flour gradually.

Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Leave to rest covered for 10-15 minutes then knead it into a smooth dough (see note 2).

Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say “as soft as an earlobe”). Make a loop with the dough then divide it into four parts.

Roll one part (cover the rest to prevent them from drying out) into a rope then cut into 7-8 equal sections. Press each piece into a small disc with the palm of your hand.

Then use a rolling pin to flatten it into a thin disc. Dust with flour if the dough sticks (Please refer to the video below).

If you wish to freeze them for later, sprinkle extra flour in between each wrapper. Pile them up then place into an air-tight plastic bag (squeeze out the air as much as possible).

Defrost in the fridge then use them straightaway.