Dumpling skin

Recipe for dumpling skin

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Dumpling skins are thin, round sheets of dough that serve as the foundation for a variety of delicious dumplings. Whether you're making traditional Chinese jiaozi or Japanese gyoza, having the perfect dumpling skin is essential for a successful dish. With a simple combination of flour, water, and a pinch of salt, these delicate wrappers can be easily made at home. They are versatile, allowing you to fill them with your favorite ingredients and create endless flavor combinations. Homemade, store-bought, or frozen, dumpling skins are a staple in Asian cuisine that bring comfort and satisfaction to every bite.

Keywords: dumpling skins, homemade, Asian cuisine, versatile, comfort

Dumpling skin details

Dumpling skin, recipe Rating: 4.4
Number of votes:92 INGREDIENTS:

Makes 35

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

METHOD:

1. Combine all ingredients in a mixing bowl. Knead to form a smooth dough . Set aside for 5 minutes.

2. 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.

3. 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 .

4. 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.

5. Use skins for dumplings, wan ton, Shao Mai etc.

NOTES:

1. 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.

2. Use rolling pin for the rolling if you do not have a pasta machine.