Recipe for dumpling skin
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200g superfine flour
20g vegetable oil
130g hot water
1-2 drops yellow food colouring
Flour for dusting (for rolling)
Tapioca flour for dusting individual skin
- Combine all ingredients in a mixing bowl. Knead to form a smooth dough . Set aside for 5 minutes.
- Sprinkle dough with some flour. Roll dough with pasta machine, starting with thickness No. 6 . Fold up and pass the dough through the machine again.
- Dust dough with flour when necessary. Roll until dough is elastic and does not break easily (roll and fold for at least 20 times). Use thickness No. 2 to roll dough to a thin sheet .
- Use a cutter or a glass to cut out rounds . Alternatively, cut dough sheet into squares for wan ton skin. Dust each skin with tapioca flour to prevent them from sticking to each other.
- Use skins for dumplings, wan ton, Shao Mai etc.
- I used superfine flour here as it yields soft skin. However, skin made using superfine flour breaks easily compared to skin prepared using all-purpose flour. Do be gentle while wrapping filling with this skin.
- Use rolling pin for the rolling if you do not have a pasta machine.
Tags: recipe, Dumpling skin, diy, how to cook, prepare Dumpling skin
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