How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin

Hello everyone, welcome back, today we are going to

make

dumpling

wrappers

, this is what I normally use for pot stickers, but you can use them for a variety of

dumpling

s, first you will need all purpose flour or plain flour and then you will mix that flour with very warm water that is almost too hot to touch, you want the water to be between 110 and 120 degrees Fahrenheit. The warm water helps relax the dough so it is much easier to roll later. I usually don't use boiling water. water because it will be harder to handle when you mix the dough by hand later.

I also think that boiling water relaxes the dough too much. Stir the water and flour until all the water is absorbed into the flour and then use. your hands to bring the dough together I like to dig into the dough with my fingers in a claw-like motion to incorporate the dry flour into the piece of dough occasionally I also brush the dough against the sides of the bowl to catch some of the flour that is stuck there too, take the dough out of the bowl and knead for two or three minutes. I don't usually sprinkle the surface with flour, but if the dough feels a little sticky, feel free to sprinkle a little flour.

There's quite a bit of dough stuck to my fingers on the work surface, so I'm just cleaning off those little bits of dough and then incorporating them into the big ball of dough that I'm shaping because of the way you can knead all the dough into a stand mixer too, simply add all the ingredients to your sand mixer and then using a dough hook, mix all the ingredients on medium-low heat for about 3 minutes, after a few minutes of kneading, the surface of the dough it won't look completely smooth and that's okay. The important thing is that it does not stick to your hand, if it sticks, sprinkle one or two tablespoons of flour on the dough and knead everything again, place the dough back in the bowl and cover it with a damp towel or any lid and let the dough rest, you can start working with the dough after it rests for about 20 minutes, but it's even better if you can let it rest for longer.

I usually let it rest for at least 45 minutes after resting the dough, knead it a few times and then use your fingers. To

make

a hole in the center of the dough and roll that hole into a very large ring, the dough should be about one to one and a half inches thick. Using a sharp knife, cut the dough into small pieces to obtain medium-sized dough balls. For pieces of dough about 12 to 14 grams, which is about a tablespoon, for larger balls of dough you will want them to weigh between 14 and 16 grams, roll out the pieces of dough into small balls.

I like to work the pieces of dough as seen here. so that there are virtually no visible seams on the outside of the dough once it is formed into a ball, I think the

wrappers

roll out into a more consistent circular shape this way, but it may also be that I am being too obsessive, which is very likely you can. Just roll the dough pieces into smaller balls with your palms, but as you can see, those seams really bother me for some reason. Now sprinkle your work surface with a little flour and coat the dough balls with flour in terms of Rolling Pins I like to use smaller rolling pins that measure between 10 and 11 inches because they are easier for the kneading technique that I am using. point of show.

You can use a larger rolling pin, but they work best with the two-handed kneading technique I use. We'll show it later, take a piece of dough and flatten it into a disk. When you first roll out the wrapper, you want to roll out the dough almost completely before retracting the rolling pin. Turn the dough 90 degrees and do the same after about one revolution roll out the dough only halfway before turning it if the dough sticks to the pin brush with a little flour notice I never lift the rolling pin it's a constant motion back and forth after a few more revs, I'll go in and just roll the edges so they're thinner.

I usually place the rolled wrappers on a flour-dusted baking sheet and cover everything with a dry cloth, this helps prevent the wrappers from drying out. Here is another angle in which I unfold myself. the wrappers when I'm moving the roller away from me, that's when I put the most pressure on the wrapper again. Notice how I never lift the rolling pin off the surface, by the way, if you're making dumplings on your own, it's best to roll out about four or five wrappers at a time, the edges crust over quite easily, causing the dumplings are more difficult to seal and place on the plate later.

This is how I would roll out the wrappers if I use a larger rolling pin in this case. You'll want to lift the rolling pin off the surface before rolling the wrapper now. If you don't master the one-handed rolling technique right away, don't worry, it took me a long time and not even Mom Lynn has done it. I don't like to roll out the wrappers a day in advance because they don't feel as nice as freshly made wrappers, but if you were to roll them out ahead of time, make sure to brush a lot of starch between the wrappers, don't use the same flour you used for the dough. because it will absorb into the dough and cause the wrappers to stick.

Make sure the wrappers are well coated with some type of starch such as. Potato starch or tapioca starch, then use saran wrap to cover the wrappers tightly so they don't dry out. I put everything in another container as an extra precaution. Try to use the wrappers the next day or two. You will need to use water. to moisten the edges so the wrappers seal properly, that's all for this dumpling wrapper tutorial. You can get the full recipe on my website, which I link to below, and if you have any questions, feel free to leave them in the comments. forget to hit subscribe for more videos