Dumpling Wrappers/水餃皮

I have a lot of ground beef in my freezer, so I decided to make some dumplings today. Dumpling that is made with home made dumpling wrapper is much better than store bought wrappers.

Here is the recipe for the dumpling wrapper:

All purpose flour 700g

Water 340- 350g

Salt 4g

In a big bowl mix everything together to form a dough then cover the bowl with a plastic wrap and let stand for 15-20 minutes.

Take the dough out of the bowl and knead it with your hand for 20-25 seconds. It will be much softer and smoother now. Cover with the plastic wrap again and let stand for another 15-20 minutes.

Take the dough out again and repeat above. This time the dough will look perfectly round and smooth.

Now cover it again and let stand for 1 hour.

After one hour, take it out of the bowl and roll it out to a long roll, cut it into 4 rolls, cover 3 of them with a damp cloth.

Roll the rolls thinner and longer, then cut them into smaller pieces. (Each 100g of flour will make about 10 small wrappers, so here we can make about 70)

Press down each piece of small dough, then use a rolling pin to roll it out to a wrapper, it should be thick in the center and thin on the edge.

Wrap your favorite meat or vegetables using the wrappers.

Beef with spinach and Chinese Celery
Beef with Chinese chives and shrimp
Beef with Chinese Cabbage

Here is how to cook dumplings:

Bring a lot of water to boil, then add dumplings to the water, use a spatula to stir the water from the bottom so the dumplings wont stick to the bottom, cover with a lid.

When the water is boiling again, add one cup of cold water to it and cover again.

When the water is boiling for the second time, add another cup of cold water and cover.

When the water is boiling for the third time, it is time to eat the dumplings.

Tips:

For dumpling wrapper, the ratio of flour : water is 2:1 or a little bit less of water it could be 48% of water because if you add too much water, the dough is going to be too soft so after you cook the dumplings, the texture will be mushy.

But if you are making steam buns, you want to add a little bit more than 50% of water to the flours.

I had too much meat left today so I decided to make some steam buns, it was so juicy. LOL…

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