Homemade Dumpling Wrappers Recipe
Dumplings originated from the ancient Chinese "jiaozi," originally named "jiao er," a traditional Han Chinese staple that dates back over 1,800 years. Invented by Zhang Zhongjing, a native of Nanyang (now Dengzhou, Henan Province) during the Eastern Han Dynasty, they were initially used as medicine. Dumplings, also known as "shuijiao," are deeply loved by the Chinese people and are a staple in northern Chinese cuisine and local snacks, as well as a festive food. The dumpling wrapper is made primarily from flour and other ingredients, and the process of making them is not overly complicated.
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Making dumpling wrappers at home is easier than you might think. Besides being simple and convenient for all ages, the variety of fillings and flavors also makes them highly enjoyable. Today, let's briefly introduce how to make dumpling wrappers.
1.Which type of flour to use?
High-gluten flour, also known as bread flour or strong flour, is milled from the center of the wheat kernel, known as the wheat endosperm. It's considered the best part of wheat for flour production because it has the highest gluten content and protein levels. Using high-gluten flour to make dumpling wrappers is ideal because it provides strong elasticity. This results in wrappers that are both resilient and less likely to tear during cooking. Dumplings made with high-gluten flour maintain their texture and do not easily become mushy when boiled.
If you can't buy bread flour, you can substitute all-purpose flour instead.
2.How to store dumpling wrappers?
①Cover with plastic wrap or a damp cloth: Cover the dumpling wrappers with a layer of plastic wrap or a damp cloth to maintain their moisture and softness, preventing them from drying out.
②Use paper towels: Place a few dry paper towels on top of the dumpling wrappers, then place them in a sealed bag, squeeze out excess air, and seal the bag. This method helps maintain the softness and moisture of the dumpling wrappers, preventing them from drying out.
③ Layered stacking: Separate and stack the dumpling wrappers one by one, using a food storage bag or plastic wrap to wrap them, ensuring that the wrappers do not stick together. This method prevents the dumpling wrappers from sticking and maintains their freshness.
3.How to make dumpling wrappers chewy?
①Adding a moderate amount of salt when kneading dough can enhance the gluten strength of the dough. Many brands of noodles purchased by everyone contain a certain proportion of salt, specifically to make the noodles more resilient and chewy.
②Egg whites contain a significant amount of protein, and adding them to flour when kneading dough also enhances the gluten strength of the dough. When proteins encounter hot water, they contract, which helps dumpling wrappers maintain their elasticity and reduces the likelihood of tearing. Additionally, this contraction helps keep the cooking water clear when boiling dumplings.
③To make dumpling wrappers from flour, you must first add water to knead the dough. The typical ratio of flour to water is 1:0.5, but the water absorption and moisture content vary for each type of flour. When kneading the dough, adjustments may be needed based on the actual conditions.
④After kneading the flour into dough, it should be kneaded thoroughly until smooth and free of air bubbles. A smooth and delicate dough will produce dumpling wrappers that are less likely to break during rolling.
4.How long can dumpling wrappers be stored?
①Dumpling wrappers can be stored for 3-5 days under refrigeration. The low temperature in the refrigerator helps inhibit bacterial and microbial growth, thereby extending the shelf life of the dumpling wrappers. However, for best quality, it is recommended to use the wrappers as soon as possible.
②Dumpling wrappers can be stored for around 1-2 months under freezing conditions in the refrigerator. The low temperature of freezing effectively inhibits the growth of bacteria and other microorganisms, thereby extending the shelf life of the dumpling wrappers.
Making dumpling wrappers from scratch couldn't be simpler! With the guide I'm about to introduce, you'll easily learn this skill in no time.
INGREDIENTS
MAIN INGREDIENTS
- 500g of flour
ACCESSORIES
- One spoonful of salt
- 260g of lukewarm water
DIRECTIONS
STEP 1
Let's start by kneading the dough. Pour 500 grams of flour and one spoonful of salt into a bowl. Salt enhances the gluten strength of the flour.
Tip:
①It's best to choose high-gluten natural flour for making dumpling wrappers. This ensures elasticity and retains a rich wheat flavor, while being natural and healthy.
②Adding one percent salt not only enhances the gluten strength of the flour but also prevents the dumplings from sticking to the pot when cooked.
STEP 2
Next, add 260 grams (milliliters) of lukewarm water. Lukewarm water will make the dough slightly softer and easier to work with.
STEP 3
Stir with chopsticks until the mixture forms lumps, then knead the dough by hand.
STEP 4
Just a few simple kneads until the dough forms a ball.
STEP 5
After resting for half an hour, take it out and knead it for just a few dozen times, about one or two minutes, until the dough becomes very smooth.
Tip:
After the dough has rested for a certain amount of time, if it has properly risen, its volume will increase by about twice the original size. Alternatively, lightly press the dough with your finger; if the indentation remains after you remove your finger, the dough is ready.
STEP 6
The dough that has just finished resting and has formed a round shape: we directly poke a hole in the center, then slowly stretch it outward, forming a round dough ring.
STEP 7
Once it's stretched to about the same thickness, we cut it into four pieces, making it easier to portion into smaller dough balls.
STEP 8
Take one piece and cut it into 8-10 gram portions on a cutting board. Cover the remaining pieces with a damp cloth to prevent them from drying out.
STEP 9
After cutting, flatten each portion into round and flat small dough balls. This helps to roll out round dumpling wrappers more effectively.
STEP 10
Then you can start rolling out the dough. Use one hand to rotate the dough and the other hand to roll it back and forth. This way, the dumpling wrapper is done!
Tip:
This method produces dumpling wrappers that are thicker in the middle and thinner at the edges, which enhances the texture. However, achieving perfectly uniform shapes and sizes for each wrapper takes practice.
Recipe analyzer
- Recipes: Homemade Dumpling Wrappers Recipe
- Main Ingredients:3
- Servings per recipe:1
- Servings size:766 g
-
Energy (calories)：1820 kcal
-
Protein：51.65 g
-
Fat：4.9 g
Why gray?
-
Carbohydrates：381.55 g
-
Protein: 11%209 kcal
-
Fat: 2%41 kcal
-
Carbohydrates: 86%1572 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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