Make Your Own Dumpling Wrappers At Home

Is it what’s on the inside that counts? With dumplings, absolutely, but making your own wrappers is well worth it. You’ll need: 280 g All-purpose flour, unbleached 120 g Cake flour, unbleached 6 g Kosher salt 212 g Boiling water, 212 °F / 100 °C Cornstarch, for dusting, as needed Dough it: Whisk together all-purpose flour, cake flour, and salt until well combined. Add boiling water and mix with a wooden spoon until a shaggy dough forms. Hand knead in bowl, 2 mins. Transfer to counter, keep kneading until ball forms. Cover with bowl, rest 15 mins. Uncover dough and knead until a smooth ball forms. Cover dough, rest 1-12hrs. Coat dough with a thin layer of neutral oil before covering if resting over 1hr. Set up pasta roller. If using a 6-inch, divide dough into 3 equal portions. Dust work surface with flour. Run dough through widest setting of pasta roller twice. Gradually roll the sheet through finer and finer settings, dusting dough lightly with flour as needed. Roll until 36 inches long. Repeat for other portions. Punch out dumpling wrappers, using a 3 1/2-inch diameter ring mold. Dust each wrapper with a fine layer of cornstarch, stack and wrap in plastic. Put to use and make your dumplings, or store for later. Be sure to check out our video on different dumpling shapes! For more Lunar New Year treats, head to our linktree.