Easy Dumpling Wrappers | 簡單水餃皮
Here’s a recipe for those who wants to make some delicious dumplings from scratch but don’t know where to get dumpling wrappers(or too lazy to walk out the door because it’s too cold out<-ME). Just like the simple noodles, all you need is 3 ingredients and a bit of time, it’s a lot easier than you think! This wrapper is for boiled dumplings or pot stickers(鍋貼,guo1tie1). There are two ways to make this recipe, depending on the tools you have and how good you are at rolling.
Flour, salt, water and that’s it. I think most “noodle” dishes in Taiwan are pretty basic, it’s never about fancy ingredients but more about the heart and soul you put into making it.
After mixing the ingredients and letting it rest, there are a few different ways to shape the dumpling wrappers:
- Roll all of the dough to 2-3mm(1/8″) thick with a rolling pin then cut them into shape with a mug, or any round-shaped cup that’s roughly 7cm(2.75″) in diameter.
- Evenly divide the dough into 36 small pieces, each of them roughly weighs 7 grams and roll them out individually.
The rolling pin can be replaced by a noodle/pasta machine, you can use that with either of the methods above! Rolling the dough out then cut them or roll them out individually.
This rolling pin would be the one and only rolling pin I’ll ever need, because it’s got 3/8inch, 1/4inch,1/8inch and 1/16inch removable discs to make sure that I roll out the dough evenly and to the EXACT thickness I want it to be! GENIUS invention, 1/8inch is perfect for rolling dumpling wrappers. And if you’re rolling out something larger, it’s got measurements on the rolling pin it self! Super convenient. You can also measure the diameter with the help of a baking mat, Diaxers silicone baking mats seemed to be the only kind I could find that has measurements small enough for dumpling wrappers, even though they are still slightly bigger. They are awesome tho! I didn’t know they existed, so I had been measuring the diameter of whatever I made with a tape measure. Can you imagine how funny that looks in a kitchen? I laugh at myself every time.
TIPS AND FYI:
If you’re using method 1, the leftover strips of dough can become easy noodles! Just cut them up and boil them for about 3 minutes then top with your desired veggie and seasoning. We like the MALA BEEF NOODLES | 麻辣牛肉乾拌麵.
These dumpling wrappers can be made ahead, dust each one with generous amount of corn starch or flour then stack them up and freeze or refrigerate them until you’re ready to make some dumplings! Keep in freezer for up to 1 month, fridge for 1 week. Seriously though, dust them with A LOT of corn starch before stacking them because they easily stick together especially at room temperature.
Cover the dough you’re not yet working on to prevent them from drying out or cracking when you’re making dumplings.
TRY THIS RECIPE WITH:
INGREDIENTS YOU MAY NEED: