Bread
Dumpling Dough
BreadOrigin: China
Simple wheat dumpling wrappers for boiling, steaming or pan-frying.
Prep
25 min
Cook
10 min
Total time
35 min
Portions
6
Total weight
468 g
Per portion
78 g
Ingredients
Method
Dough
- Mix flour and salt. Stir in hot water (about 70–80°C) and oil until a shaggy dough forms. Knead 5 minutes until smooth. Cover and rest 20–30 minutes.
Roll and cook
- Roll into a log; cut into small pieces. Flatten and roll each into a thin round, thicker in the centre if preferred for wrapping.
- Fill and seal. Boil in salted water 4–6 minutes until they float and wrappers are tender; or steam 8–10 minutes; or pan-fry with a little oil then steam with a splash of water until crisp-bottomed.
Serving
Fill, seal and boil, steam or pan-fry; serve with dipping sauce.
Storage
Wrap unused dough and refrigerate up to 1 day. Filled dumplings freeze well raw.