Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands. Set aside.Īfter the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.įor the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Continue kneading until it is smooth - this should take about eight minutes. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. You can plate them up and serve with your favorite dipping sauce.For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Once all the liquid is evaporated, check the bottom to see the color. If your lid can be completely sealed, do leave a small gap to let the steam come out. Wait for a minute or 2 then add 1/4 cup of water. The oil will start heating up while you are adding the dumplings. Toss it around so the oil covers the bottom. This recipe is enough to make about 50 -60 dumplings. Reinforce it just to make sure they won’t open when cooking. Push both sides toward to the middle and sew the edge. Fold the wrapper in half and pinch it a little bit. The size can be big or small, depends on how big dumplings do you want to make. Roll it into a round wrapper with a thick middle and thin edge. Take one piece and flatten it by your hand. I normally don’t use a scale, but if you ask, I will say each dough should be about 11-12 grams.Ĭover it with a slightly damp towel and we can start making the dumpling wrappers.
It doesn’t matter the length and the width as long as all the dough pieces are the same size. Once you finished that, line them up together. Make sure you measure it so the strips turn out with the same thickness. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Now it is the time to divide the dough into many small and even pieces. Set the filling in the fridge and we will take a look of the dough. Stir it within one direction for 6-8minutes and beat the filling. You will need 350 grams of ground pork, 200 grams of celery, 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree. Today I am making my pork celery filling. That will make sure your dumpling wrapper has great texture. The reason we knead it twice is to help develop the protein. Cover it with a slightly damp towel and let it sit for 1hour. Cover it and let it sit for 20 minutes.Ģ0 minutes later, knead it again for another 5 minutes. Knead the dough for about 5-6 minutes or until smooth. Gathering all the flour together and make it into a dough. Use chopsticks to stir it while you are adding the water. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Now you know the secret behind the perfect dumpling wrapper. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. I like to measure it together because each egg is different. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. If you can’t even find bread flour, I have a trick. Just check the protein content before picking a brand (10% is good). If you can not find dumpling flour, you can use bread flour. For making dumplings, you want to used dumpling flour, we call it 高筋面粉.
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