Homemade Dumpling Wrappers

Instructions

Add the flour in a bowl. Pour in the water, little at a time, and mix until water is absorbed and a shaggy dough forms. On a work surface, knead until the dough is smooth, about 5 minutes. Cover and let rest for 30-45 minutes. 

Knead the dough a few times. Make a hole in the center of the dough with your fingers, stretch and form into a bagel shape, while rotating and stretching to form into a ring. 

Cut into 6 pieces. Working with 1 dough at a time, while keeping the remaining dough covered, cut dough into 4-6 pieces, depending on size and thickness of wrappers desired. 

Dust the dough with some flour and flatten with the palm of your hands. With a rolling pin, roll halfway over the dough and move back with one hand while the other hand turns the wrapper a little each time. (It may take a few times to get the rhythm). Then use your hands to shape into a circle. 

This method is used so that the center is thicker than the edges so the filling doesn’t break through the wrapper while shaping. The wrappers will dry out easily so if working alone, work in batches and keep the rolled dough covered. 

Filling: Coat the edges with water, add 1 teaspoon of the filling and pleat the edges. 

Working in batches, heat some oil in a pan and cook dumplings until bottom starts to brown. Add about 1/4 cup of water, cover and steam for 5 minutes or until water has evaporated and dumplings are cooked.