How To Make Chinese Dumpling Skin From Scratch {3 Ingredients}
Ingredients
- 500 g All Purpose Flour
- 3 g Salt
- 270 ml Water
Instructions
- Begin by slowly pouring the water into the flour and salt mixture in a large bowl. Stir with a fork or chopsticks until "cotton flakes" form.
- Next, you will knead the dough until the excess flour is incorporated into the dough mixture.
- Cover and let the dough "rest" for 1-2 hours (at least 30 minutes if you are short on time). Then you will knead until the dough is smooth.
- Once the dough has formed- you may transfer it to your working surface that you have lightly dusted with some flour.
- Roll the dough into a long log about 1 inch thick and cut it into small, even pieces (about 10g each).
- Dust the pieces with flour, press each one flat with your palm, then roll it into a thin circle about 3 inches wide. Keep the center slightly thicker than the edges.
- Keep the finished wrappers dusted with flour and covered with a damp towel so they don’t dry out. Fill and fold them right away.