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
Mix the dough
- Mix the flour and salt in a bowl.
- Stir in hot water (about 70–80°C) and the oil until a shaggy dough forms.
Knead and rest
- Knead 5 minutes until smooth.
- Cover and rest 20–30 minutes so the dough relaxes and rolls more easily.
Roll wrappers
- Roll the dough into a log and cut into small pieces.
- Flatten and roll each piece into a thin round, thicker in the centre if you prefer that for wrapping.
Fill and cook
- Fill and seal the dumplings.
- Boil in salted water 4–6 minutes until they float and the 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.